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Zuppa di pesce alla siciliana - Lidl - 310g

Zuppa di pesce alla siciliana - Lidl - 310g

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Barcode: 4056489097747 (EAN / EAN-13)

Quantity: 310g

Packaging: Plastic

Brands: Lidl

Categories: Meals, Soups, Reheatable soups, Fish soups

Manufacturing or processing places: Italy

EMB code: IT D814P CE

Stores: Lidl

Countries where sold: Italy

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Health

Ingredients

  • icon

    40 ingredients


    Italian: 36% misto di molluschi e pesce [10% cozza cilena, 8% seppia indopacifica (seppia indopacifica, sale, correttori di acidità: acido citrico, citrati di sodio), 8% calamaro indopacifico (calamaro indopacifico, sale, antiossidanti: acido citrico, citrati di sodio), 6% tonnetto striato, 4% triglia oceanica (triglia oceanica, correttori di acidità: acido citrico, citrati di sodio)], acqua, 14,5% polpa di pomodoro, 3% cipolla, 2,8% concentrato di pomodo - ro, 2,5% olive nere (olive, sale, correttore di acidità: acido lattico; stabilizzante: gluconato ferroso), 1,5% olio extravergine di oliva, vino bianco, 1% sedano, aglio, sale, olio di semi di girasole, pepe nero. Prodotto precotto.
    Allergens: Fish, Molluscs
    Traces: Crustaceans, Eggs, Lupin, Milk, Mustard, Nuts, Sesame seeds, Soybeans, it:puo-contenere-tracce-di-cereali-contenenti-glutine

Food processing

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    Processed foods


    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
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E331 - Sodium citrates


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia
  • E579 - Iron gluconate


    IronII gluconate: IronII gluconate, or ferrous gluconate, is a black compound often used as an iron supplement. It is the iron-II- salt of gluconic acid. It is marketed under brand names such as Fergon, Ferralet and Simron.
    Source: Wikipedia

Ingredients analysis

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

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    misto di molluschi e pesce 36% (cozza cilena 10%, seppia indopacifica 8% (seppia indopacifica, sale, correttori di acidità (acido citrico), citrati di sodio), calamaro indopacifico 8% (calamaro indopacifico, sale, antiossidanti (acido citrico), citrati di sodio), tonnetto striato 6%, triglia oceanica 4% (triglia oceanica, correttori di acidità (acido citrico), citrati di sodio)), acqua, polpa di pomodoro 14.5%, cipolla 3%, concentrato di pomodo 2.8%, ro, olive nere 2.5% (olive, sale, correttore di acidità (acido lattico), stabilizzante (gluconato ferroso)), olio extravergine di oliva 1.5%, vino bianco, sedano 1%, aglio, sale, olio di semi di girasole, pepe nero, Prodotto precotto
    1. misto di molluschi e pesce -> it:misto di molluschi e pesce - percent_min: 36 - percent: 36 - percent_max: 36
      1. cozza cilena -> en:chilean-mussel - vegan: no - vegetarian: no - percent_min: 10 - percent: 10 - percent_max: 10
      2. seppia indopacifica -> it:seppia indopacifica - percent_min: 8 - percent: 8 - percent_max: 8
        1. seppia indopacifica -> it:seppia indopacifica - percent_min: 2 - percent_max: 8
        2. sale -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
        3. correttori di acidità -> en:acidity-regulator - percent_min: 0 - percent_max: 2.66666666666667
          1. acido citrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
        4. citrati di sodio -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      3. calamaro indopacifico -> it:calamaro indopacifico - percent_min: 8 - percent: 8 - percent_max: 8
        1. calamaro indopacifico -> it:calamaro indopacifico - percent_min: 2 - percent_max: 8
        2. sale -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
        3. antiossidanti -> en:antioxidant - percent_min: 0 - percent_max: 2.66666666666667
          1. acido citrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
        4. citrati di sodio -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      4. tonnetto striato -> en:skipjack-tuna - vegan: no - vegetarian: no - percent_min: 6 - percent: 6 - percent_max: 6
      5. triglia oceanica -> it:triglia oceanica - percent_min: 4 - percent: 4 - percent_max: 4
        1. triglia oceanica -> it:triglia oceanica - percent_min: 1.33333333333333 - percent_max: 4
        2. correttori di acidità -> en:acidity-regulator - percent_min: 0 - percent_max: 2
          1. acido citrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
        3. citrati di sodio -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
    2. acqua -> en:water - vegan: yes - vegetarian: yes - percent_min: 14.5 - percent_max: 35.6
    3. polpa di pomodoro -> en:tomato-pulp - vegan: yes - vegetarian: yes - percent_min: 14.5 - percent: 14.5 - percent_max: 14.5
    4. cipolla -> en:onion - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    5. concentrato di pomodo -> it:concentrato di pomodo - percent_min: 2.8 - percent: 2.8 - percent_max: 2.8
    6. ro -> it:ro - percent_min: 2.5 - percent_max: 2.8
    7. olive nere -> en:black-olive - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
      1. olive -> en:olives - vegan: yes - vegetarian: yes - percent_min: 0.625 - percent_max: 2.5
      2. sale -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. correttore di acidità -> en:acidity-regulator - percent_min: 0 - percent_max: 0.833333333333333
        1. acido lattico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      4. stabilizzante -> en:stabiliser - percent_min: 0 - percent_max: 0.625
        1. gluconato ferroso -> en:e579 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
    8. olio extravergine di oliva -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5
    9. vino bianco -> en:white-wine - vegan: maybe - vegetarian: yes - percent_min: 1 - percent_max: 1.5
    10. sedano -> en:celery - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
    11. aglio -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    12. sale -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    13. olio di semi di girasole -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1
    14. pepe nero -> en:black-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    15. Prodotto precotto -> it:Prodotto precotto - percent_min: 0 - percent_max: 1

Nutrition

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    Sugars in low quantity (3.7%)


    What you need to know
    • 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.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt in low quantity (0%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (310g)
    Compared to: Fish soups
    Fat 9.9 g 30.7 g +413%
    Saturated fat ? ?
    Carbohydrates 6.5 g 20.2 g +244%
    Sugars 3.7 g 11.5 g +473%
    Fiber ? ?
    Proteins 18 g 55.8 g +245%
    Salt 0 g 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 20 % ?
Serving size: 310g

Environment

Carbon footprint

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by kiliweb, off.8899d3d3-5065-4566-8ae5-d1a88839be34, yuka.sY2b0xO6T85zoF3NwEKvllBnC4X4-BaaDQDvnUmX5o-CB7_WZvN877rVE6s.

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