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Chickpea pasta shells and cheese classic cheddar - Banza

Chickpea pasta shells and cheese classic cheddar - Banza

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Barcode: 0857183005151 (EAN / EAN-13) 857183005151 (UPC / UPC-A)

Brands: Banza

Brand owner: Banza LLC

Categories: Meals, Pasta dishes

Labels, certifications, awards: No gluten

Countries where sold: United States

Matching with your preferences

Health

Nutrition

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    Nutri-Score D

    Poor nutritional quality
    • icon

      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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    Negative points: 20/55

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      Calories

      4/10 points (1530kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      1/15 points (5.63g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

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      Salt

      11/20 points (2.25g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 5/10

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      Fiber

      4/5 points (7.04g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 53

      This product is not considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Nutritional score: 15 (20 - 5)

      Nutri-Score: D

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1.0 serving (71.0 g))
    Compared to: Pasta dishes
    Energy 1,530 kj
    (366 kcal)
    1,088 kj
    (260 kcal)
    +76%
    Fat 9.86 g 7 g +58%
    Saturated fat 4.23 g 3 g +82%
    Cholesterol 21.1 mg 15 mg +107%
    Carbohydrates 53.5 g 38 g +93%
    Sugars 5.63 g 4 g +102%
    Fiber 7.04 g 5 g +263%
    Soluble fiber 5.63 g 4 g
    Insoluble fiber 9.86 g 7 g
    Proteins 21.1 g 15 g +159%
    Salt 2.25 g 1.6 g +114%
    Vitamin A 0 µg 0 µg -100%
    Vitamin D 0 µg 0 µg -100%
    Potassium 859 mg 610 mg +197%
    Calcium 254 mg 180 mg +168%
    Iron 4.23 mg 3 mg +94%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 53.125 % 53.125 %
Serving size: 1.0 serving (71.0 g)

Ingredients

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    23 ingredients


    chickpea pasta: chickpeas, tapioca, pea protein, xanthan gum cheese: cheddar cheese (cultured pasteurized milk, salt, enzymes), nonfat dry milk, dry buttermilk, butter (cream, salt), salt, cultured whole milk, disodium phosphate, annatto and paprika extract (color), lactic acid, silicon dioxide (anticaking)
    Allergens: Milk

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E160b - Annatto
    • Additive: E160c - Paprika extract
    • Ingredient: Colour

    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
  • E339ii - Disodium phosphate


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

Ingredients analysis

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    Palm oil free


    No ingredients containing palm oil detected

    Unrecognized ingredients: Chickpea-pasta, Xanthan-gum-cheese, Anticaking

    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-vegan


    Non-vegan ingredients: Cheddar, Cultured pasteurized milk, Skimmed milk powder, Buttermilk, Butter, Cream, Soured 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

    Vegetarian status unknown


    Unrecognized ingredients: Chickpea-pasta, Xanthan-gum-cheese, E339ii, Anticaking

    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!

    en: chickpea pasta (chickpeas), tapioca, pea protein, xanthan gum cheese (cheddar cheese, cultured pasteurized milk), salt, enzymes, nonfat dry milk, buttermilk, butter (cream, salt), salt, cultured milk, disodium phosphate, annatto, paprika extract (color), lactic acid, silicon dioxide (anticaking)
    1. chickpea pasta -> en:chickpea-pasta - percent_min: 6.25 - percent_max: 100
      1. chickpeas -> en:chickpea - vegan: yes - vegetarian: yes - ciqual_food_code: 20532 - percent_min: 6.25 - percent_max: 100
    2. tapioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50
    3. pea protein -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. xanthan gum cheese -> en:xanthan-gum-cheese - percent_min: 0 - percent_max: 25
      1. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 25
      2. cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5
    5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 20
    6. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 14.2857142857143
    8. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 12.5
    9. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 11.1111111111111
      1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 11.1111111111111
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5.55555555555556
    10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 10
    11. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 8.33333333333333
    13. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      1. color -> en:colour - percent_min: 0 - percent_max: 7.14285714285714
    15. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      1. anticaking -> en:anticaking - percent_min: 0 - percent_max: 6.25

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Data sources

Product added on by org-database-usda
Last edit of product page on by macrofactor.
Product page also edited by inf, kiliweb, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvln55DfHxhgPcEUDtkkeT1s2hEZLra4tPvaj3Gqs, yuka.sY2b0xO6T85zoF3NwEKvlnx-Q_rhgjHFBibnhUiy3emvJMTVX-hU7rn_aao.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.