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Chicken Fettuccine Alfredo

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Chicken Fettuccine Alfredo

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Barcode: 0840134308142 (EAN / EAN-13) 840134308142 (UPC / UPC-A)

Countries where sold: United States

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Health

Ingredients

  • icon

    109 ingredients

    alfredo sauce (water, cream, parmesan cheese [parmesan and asiago cheese (cultured milk, salt, enzymes), natural flavor, cellulose], cheese blend (cheddar cheese (milk, cheese culture, salt, enzymes), romano cheese made from cow's milk (part-skim milk, cheese culture, salt, enzymes}, parmesan cheese (part-skim milk, cheese culture, salt, enzymes), water, contains less than 2% of salt, butter (cream, salt), sodium phosphate, enzymes], roux [wheat flour, soybean oil, maltodextrin, food starch - modified, palm oil, xanthan gum], contains less than 2% of the following: nonfat dry milk, modified food starch, butter [pasteurized cream, salt], salt, cultured dextrose, whey, propylene glycol alginate, emulsifier [mono - and diglycerides], rendered chicken fat, soy lecithin, seasoning [maltodextrin, enzyme modified butter oil, salt, dehydrated butter, guar gum, sodium bicarbonate, annatto and turmeric], xanthan gum, spices, yeast extract, lactic acid [lactic acid powder, calcium l-lactate], vegetable color [annatto extract]), cooked enriched fettuccine pas (water, semolina [wheat], durum flour, niacin, iron [ferrous sulfate], thiamine mononitrate, riboflavin, folic acid), boneless chicken breast strips (boneless chicken breast with rib meat, water, less than 2% of salt, whey protein concentrate, sodium phosphates, chicken meat including natural chicken juices, modified food starch (corn) and whey protein concentrate, maltodextrin, chicken fat, sugar, paprika, black pepper, dried whey, natural flavoring, turmeric), parmesan cheese (pasteurized milk, cheese culture, salt, powdered cellulose, potato starch, enzymes), dried parsley, contains: milk, soy, wheat
    Allergens: Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E405 - Propane-1‚2-diol alginate
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E460 - Cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • 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.

  • E405 - Propane-1‚2-diol alginate

    Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460ii - Powdered cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • 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.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Cream, Parmigiano reggiano, Parmigiano reggiano, Asiago, Soured milk, Mixed cheese, Cheddar, Milk, Semi-skimmed milk, Parmigiano reggiano, Semi-skimmed milk, Butter, Cream, Skimmed milk powder, Butter, Cream, Whey, Butter, Whey protein, Chicken meat including natural chicken juices, Whey protein, Chicken fat, Whey, Parmigiano reggiano, Pasteurised milk

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Chicken meat including natural chicken juices, Chicken fat

    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.
  • icon

    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!

    : alfredo sauce, water, cream, parmesan cheese (parmesan, asiago cheese (cultured milk, salt, enzymes), natural flavor, cellulose), cheese blend, cheddar cheese (milk, cheese culture, salt, enzymes), romano cheese made from cow's milk (part-skim milk, cheese culture, salt, enzymes, parmesan cheese (part-skim milk, cheese culture, salt, enzymes), water, contains less than 2% of salt, butter (cream, salt), sodium phosphate, enzymes, roux (wheat flour, soybean oil, maltodextrin, food starch-modified, palm oil, xanthan gum), contains less than 2% of the following (nonfat dry milk), modified food starch, butter (cream, salt), salt, cultured dextrose, whey, propylene glycol alginate, emulsifier (mono- and diglycerides), rendered chicken fat, soy lecithin, seasoning (maltodextrin, enzyme modified butter oil, salt, butter, guar gum, sodium bicarbonate, annatto, turmeric), xanthan gum, spices, yeast extract, lactic acid (lactic acid, calcium l-lactate), vegetable color (annatto)), cooked enriched fettuccine pas (water, semolina (wheat), durum flour, niacin, iron (ferrous sulfate), thiamine mononitrate, riboflavin, folic acid), boneless chicken breast strips (boneless chicken breast with rib meat, water, less than 2% of salt, whey protein, sodium phosphates, chicken meat including natural chicken juices, modified food starch (corn), whey protein, maltodextrin, chicken fat, sugar, paprika, black pepper, whey, natural flavoring, turmeric), parmesan cheese (pasteurized milk, cheese culture, salt, powdered cellulose, potato starch, enzymes), parsley
    1. alfredo sauce -> en:alfredo-sauce - percent_min: 9.09090909090909 - percent_max: 100
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333
    4. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 25
      1. parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 25
      2. asiago cheese -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 12.5
        1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.76977401129943
        3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.76977401129943
      3. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      4. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    5. cheese blend -> en:mixed-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20
    6. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 16.6666666666667
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.76977401129943
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.76977401129943
    7. romano cheese made from cow's milk -> en:romano-cheese-made-from-cow-s-milk - percent_min: 0 - percent_max: 14.2857142857143
      1. part-skim milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 14.2857142857143
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.76977401129943
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.76977401129943
      5. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.76977401129943
        1. part-skim milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 0.76977401129943
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.384887005649715
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.25659133709981
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.192443502824858
      6. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.76977401129943
      7. contains less than 2% of salt -> en:contains-less-than-2-of-salt - percent_min: 0 - percent_max: 0.76977401129943
      8. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.76977401129943
        1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.76977401129943
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.384887005649715
      9. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76977401129943
      10. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.76977401129943
      11. roux -> en:roux - percent_min: 0 - percent_max: 0.76977401129943
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.76977401129943
        2. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.384887005649715
        3. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25659133709981
        4. food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.192443502824858
        5. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.153954802259886
        6. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.128295668549905
      12. contains less than 2% of the following -> en:contains-less-than-2-of-the-following - percent_min: 0 - percent_max: 0.76977401129943
        1. nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.76977401129943
      13. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.76977401129943
      14. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.76977401129943
        1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.76977401129943
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.384887005649715
      15. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.76977401129943
      16. cultured dextrose -> en:cultured-dextrose - percent_min: 0 - percent_max: 0.76977401129943
      17. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.76977401129943
      18. propylene glycol alginate -> en:e405 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76977401129943
      19. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.76977401129943
        1. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.76977401129943
      20. rendered chicken fat -> en:rendered-chicken-fat - percent_min: 0 - percent_max: 0.76977401129943
      21. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.76977401129943
      22. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.649350649350649
        1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.649350649350649
        2. enzyme modified butter oil -> en:enzyme-modified-butter-oil - percent_min: 0 - percent_max: 0.324675324675325
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.216450216450216
        4. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.162337662337662
        5. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.162337662337662
        6. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.108225108225108
        7. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0927643784786642
        8. turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.0927643784786642
      23. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.62111801242236
      24. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.62111801242236
      25. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.62111801242236
      26. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.62111801242236
        1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.62111801242236
        2. calcium l-lactate -> en:calcium-l-lactate - percent_min: 0 - percent_max: 0.324675324675325
      27. vegetable color -> en:vegetable-pigment - percent_min: 0 - percent_max: 0.529100529100529
        1. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.529100529100529
    8. cooked enriched fettuccine pas -> en:cooked-enriched-fettuccine-pas - percent_min: 0 - percent_max: 12.5
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5
      2. semolina -> en:semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 6.25
        1. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 6.25
      3. durum flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 4.16666666666667
      4. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.125
      5. iron -> en:iron - percent_min: 0 - percent_max: 2.5
        1. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 2.5
      6. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 2.08333333333333
      7. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.78571428571429
      8. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 1.5625
    9. boneless chicken breast strips -> en:boneless-chicken-breast-strips - percent_min: 0 - percent_max: 11.1111111111111
      1. boneless chicken breast with rib meat -> en:boneless-chicken-breast-with-rib-meat - percent_min: 0 - percent_max: 11.1111111111111
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.55555555555556
      3. less than 2% of salt -> en:less-than-2-of-salt - percent_min: 0 - percent_max: 3.7037037037037
      4. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      5. sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
      6. chicken meat including natural chicken juices -> en:chicken-meat-including-natural-chicken-juices - vegan: no - vegetarian: no - ciqual_food_code: 36005 - percent_min: 0 - percent_max: 1.85185185185185
      7. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.58730158730159
        1. corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 1.58730158730159
      8. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889
      9. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.23456790123457
      10. chicken fat -> en:chicken-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16540 - percent_min: 0 - percent_max: 1.11111111111111
      11. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.56497175141243
      12. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 0.56497175141243
      13. black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.56497175141243
      14. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.56497175141243
      15. natural flavoring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.56497175141243
      16. turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.56497175141243
    10. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 10
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 10
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.76977401129943
      4. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76977401129943
      5. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.76977401129943
      6. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.76977401129943
    11. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 9.09090909090909

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 544 kj
    (129 kcal)
    Fat 5.367 g
    Saturated fat 3.107 g
    Carbohydrates 12.712 g
    Sugars 0.565 g
    Fiber 0.565 g
    Proteins 7.91 g
    Salt 0.77 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.089 %

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Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvllxHDdjajT3abz_4q3eS3OeVNK7tec5QuJj_Gao.

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