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Bob Evans macaroni cheese singles – 12 oz

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Bob Evans macaroni cheese singles – 12 oz

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Barcode:
0075900005844(EAN / EAN-13) 075900005844 (UPC / UPC-A)

Quantity: 12 oz

Brands: Bob Evans

Brand owner: Bob Evans Farms Inc

Countries where sold: United States

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Health

Nutrition

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    Nutri-Score unknown

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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 541 kJ
    (129 kcal)
    Fat 5.29 g
    Saturated fat 2.35 g
    Cholesterol 0.00882 g
    Carbohydrates 16.4705882352941 g
    Sugars 2.35 g
    Added sugars 0 g
    Starch 0 g
    Fiber 0.588235294117647 g
    Proteins 4.71 g
    Salt 1.265 g
    Sodium 0.506 g
    Vitamin A 0 g
    Vitamin D 0.000001 g
    Vitamin E 0 g
    Vitamin K 0 g
    Vitamin C (ascorbic acid) 0 g
    Potassium 0.0924 g
    Calcium 0.109 g
    Phosphorus 0 g
    Iron 0.000346020761245675 g
    Magnesium 0 g
    Zinc 0 g
    Copper 0 g
    Manganese 0 g
    Selenium 0 g
    Caffeine 0 g
    Fruits‚ vegetables‚ legumes ?
    Choline 0 g

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold per serving (170 g) (packaging)
      Energy 541 kJ
      (129 kcal)       		? kcal
      (220 kcal)
      Fat 5.29 g 8.993 g
      Saturated fat 2.35 g 3.995 g
      Cholesterol 0.00882 g 0.014994 g
      Carbohydrates 16.4705882352941 g 28 g
      Sugars 2.35 g 3.995 g
      Added sugars 0 g 0 g
      Starch 0 g 0 g
      Fiber 0.588235294117647 g 1 g
      Proteins 4.71 g 8.007 g
      Salt 1.265 g 2.1505 g
      Sodium 0.506 g 0.8602 g
      Vitamin A 0 g 0 g
      Vitamin D 0.000001 g 0.000001 g
      Vitamin E 0 g 0 g
      Vitamin K 0 g 0 g
      Vitamin C (ascorbic acid) 0 g 0 g
      Potassium 0.0924 g 0.15708 g
      Calcium 0.109 g 0.1853 g
      Phosphorus 0 g 0 g
      Iron 0.000346020761245675 g 0.000588235294117647 g
      Magnesium 0 g 0 g
      Zinc 0 g 0 g
      Copper 0 g 0 g
      Manganese 0 g 0 g
      Selenium 0 g 0 g
      Caffeine 0 g 0 g
      Fruits‚ vegetables‚ legumes ? ?
      Choline 0 g 0 g
Serving size: 1 bowl (170 g)

Ingredients

  • icon

    54 ingredients

    Cooked enriched pasta (water, elbow macaroni [semolina (wheat), niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin, folic acid]), milk, water, pasteurized process cheese spread (american cheese [pasteurized milk, cheese culture, salt, enzymes], water, whey, sodium phosphate, whey protein concentrate, skim milk, contains less than 2% of the following: milkfat, salt, sodium-alginate, lactic acid, artificial color, apocaratenal [color]), cheese (cheddar cheese [pasteurized milk, cheese culture, salt, enzymes], water, salt, annatto [color]), margarine (liquid soybean oil, water, salt, hydrogenated cottonseed oil, soy lecithin, vegetable mono and diglycerides, artificial flavor, vitamin a palmitate), contains less than 2% of the following: modified food starch, salt.
    Allergens: gluten, milk, soybeans

    • Ingredient information

      • pasta: 56.2% (estimate)

      • — water: 31.2% (estimate)

      • — elbow-macaroni: 25.0% (estimate)

      • —— semolina: 12.5% (estimate)

      • ——— wheat semolina: 12.5% (estimate)

      • —— E375: 6.2% (estimate)

      • —— iron: 3.1% (estimate)

      • ——— ferrous sulfate: 3.1% (estimate)

      • —— thiamin mononitrate: < 2% (estimate)

      • —— E101: < 2% (estimate)

      • —— folic acid: < 2% (estimate)

      • milk: 21.9% (estimate)

      • water: 10.9% (estimate)

      • pasteurized-process-cheese-spread: 5.5% (estimate)

      • — american cheese: 2.7% (estimate)

      • —— milk: < 2% (estimate)

      • —— lactic ferments: < 2% (estimate)

      • —— salt: < 2% (estimate)

      • —— enzyme: < 2% (estimate)

      • — water: < 2% (estimate)

      • — whey: < 2% (estimate)

      • — E339: < 2% (estimate)

      • — whey protein: < 2% (estimate)

      • — skimmed milk: < 2% (estimate)

      • — contains-less-than-2-of-the-following: < 2% (estimate)

      • —— milkfat: < 2% (estimate)

      • — salt: < 2% (estimate)

      • — E401: < 2% (estimate)

      • — E270: < 2% (estimate)

      • — Colour: < 2% (estimate)

      • — apocaratenal: < 2% (estimate)

      • —— Colour: < 2% (estimate)

      • cheese: 2.7% (estimate)

      • — cheddar: < 2% (estimate)

      • —— milk: < 2% (estimate)

      • —— lactic ferments: < 2% (estimate)

      • —— salt: < 2% (estimate)

      • —— enzyme: < 2% (estimate)

      • — water: < 2% (estimate)

      • — salt: < 2% (estimate)

      • — E160b: < 2% (estimate)

      • —— Colour: < 2% (estimate)

      • Margarine: < 2% (estimate)

      • — soya oil: < 2% (estimate)

      • — water: < 2% (estimate)

      • — salt: < 2% (estimate)

      • — hydrogenated cottonseed oil: < 2% (estimate)

      • — soya lecithin: < 2% (estimate)

      • — vegetable-mono-and-diglycerides: < 2% (estimate)

      • — artificial flavouring: < 2% (estimate)

      • — retinyl palmitate: < 2% (estimate)

      • contains-less-than-2-of-the-following: < 2% (estimate)

      • — Modified starch: < 2% (estimate)

      • salt: < 2% (estimate)

Food processing

Additives

  • E160b - Annatto

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E401 - Sodium alginate

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: milk, american cheese, milk, whey, whey protein, skimmed milk, milkfat, cheese, cheddar, milk

    Some ingredients could not be recognized.

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    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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    Vegetarian status unknown

    Unrecognized ingredients: ferrous sulfate, vegetable-mono-and-diglycerides

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: pasta (water, elbow macaroni (semolina (wheat), niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin, folic acid)), milk, water, pasteurized process cheese spread (american cheese (milk, cheese culture, salt, enzymes), water, whey, sodium phosphate, whey protein, skim milk, contains less than 2% of the following (milkfat), salt, sodium-alginate, lactic acid, artificial color, apocaratenal (color)), cheese (cheddar cheese (milk, cheese culture, salt, enzymes), water, salt, annatto (color)), margarine (soybean oil, water, salt, hydrogenated cottonseed oil, soy lecithin, vegetable mono- and diglycerides, artificial flavor, vitamin a palmitate), contains less than 2% of the following (modified food starch), salt
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    pastaen:pastamaybemaybe981056.212.5100.0
    wateren:wateryesyes1806631.26.2100.0
    elbow macaronien:elbow-macaroni25.00.050.0
    semolinaen:semolinayesyes941012.50.050.0
    wheaten:wheat-semolinayesyes961012.50.050.0
    niacinen:e375maybemaybe6.20.025.0
    ironen:iron3.10.016.7
    ferrous sulfateen:ferrous-sulfate3.10.016.7
    thiamin mononitrateen:thiamin-mononitratemaybemaybe1.60.012.5
    riboflavinen:e101maybeyes0.80.010.0
    folic aciden:folic-acidyesyes0.80.08.3
    milken:milknoyes1905121.90.050.0
    wateren:wateryesyes1806610.90.033.3
    pasteurized process cheese spreaden:pasteurized-process-cheese-spread5.50.025.0
    american cheeseen:american-cheesenomaybe129992.70.025.0
    milken:milknoyes190511.40.025.0
    cheese cultureen:lactic-fermentsmaybeyes0.70.012.5
    salten:saltyesyes110580.30.01.3
    enzymesen:enzymemaybemaybe0.30.01.3
    wateren:wateryesyes180661.40.012.5
    wheyen:wheynomaybe0.70.08.3
    sodium phosphateen:e339yesyes0.30.06.2
    whey proteinen:whey-proteinnoyes0.20.05.0
    skim milken:skimmed-milknoyes190510.10.04.2
    contains less than 2% of the followingen:contains-less-than-2-of-the-following0.00.03.6
    milkfaten:milkfatnoyesno0.00.03.6
    salten:saltyesyes110580.00.01.3
    sodium-alginateen:e401yesyes0.00.01.3
    lactic aciden:e270yesyes0.00.01.3
    artificial coloren:colour0.00.01.3
    apocaratenalen:apocaratenal0.00.01.3
    coloren:colour0.00.01.3
    cheeseen:cheesenomaybe129992.70.020.0
    cheddar cheeseen:cheddarnomaybe127261.40.020.0
    milken:milknoyes190510.70.020.0
    cheese cultureen:lactic-fermentsmaybeyes0.30.010.0
    salten:saltyesyes110580.20.01.3
    enzymesen:enzymemaybemaybe0.20.01.3
    wateren:wateryesyes180660.70.010.0
    salten:saltyesyes110580.30.01.3
    annattoen:e160byesyes0.30.01.3
    coloren:colour0.30.01.3
    margarineen:margarine1.40.016.7
    soybean oilen:soya-oilyesyesno174200.70.016.7
    wateren:wateryesyes180660.30.08.3
    salten:saltyesyes110580.20.01.3
    hydrogenated cottonseed oilen:hydrogenated-cottonseed-oilyesyesno171700.10.01.3
    soy lecithinen:soya-lecithinyesyes422000.00.01.3
    vegetable mono- and diglyceridesen:vegetable-mono-and-diglycerides0.00.01.3
    artificial flavoren:artificial-flavouringmaybemaybe0.00.01.3
    vitamin a palmitateen:retinyl-palmitateyesyes0.00.01.3
    contains less than 2% of the followingen:contains-less-than-2-of-the-following0.70.014.3
    modified food starchen:modified-starchyesyes95100.70.014.3
    salten:saltyesyes110580.70.01.3

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by roboto-app.
Product page also edited by macrofactor, municorn-calorie-counter-app, openfoodfacts-contributors, org-database-usda, xpiry.

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