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Balti Cooking Sauce - Tesco - 500 g

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Balti Cooking Sauce - Tesco - 500 g

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Barcode: 5050179081091 (EAN / EAN-13)

Quantity: 500 g

Brands: Tesco

Categories: Condiments, Sauces, Curry sauces

Stores: Tesco

Countries where sold: United Kingdom

Matching with your preferences

Health

Ingredients

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    34 ingredients

    water, tomato (21%), onion (15%), tomato puree (12%), modified maize starch, green pepper (2.5%), red pepper (2.5%), coriander, lemon juice from concentrate, sugar, rapeseed oil, salt, ground coriander, ground cumin, ground fenugreek, garlic puree, acidity regulator (lactic acid), ground ginger, rice flour, mustard powder, ground fennel, chilli powder, ground turmeric, ground cardamom, paprika, dried chilli, garlic powder, ground cassia, ground bay leaves, ground nutmeg, black pepper, ground cloves, onion powder
    Allergens: Mustard

Food processing

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    Processed foods

    Elements that indicate the product is in the 3 - Processed foods group:

    • Ingredient: Salt
    • Ingredient: Starch
    • Ingredient: Sugar

    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

Ingredients analysis

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

    en: water, tomato 21%, onion 15%, tomato puree 12%, modified maize starch, green pepper 2.5%, red pepper 2.5%, coriander, lemon juice from concentrate, sugar, rapeseed oil, salt, coriander, cumin, fenugreek, garlic puree, acidity regulator (lactic acid), ground ginger, rice flour, mustard, fennel, chilli, turmeric, cardamom, paprika, chilli, garlic, cassia, bay leaves, nutmeg, black pepper, cloves, onion
    1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 21 - percent_max: 44.5
    2. tomato -> en:tomato - vegan: yes - vegetarian: yes - percent_min: 21 - percent: 21 - percent_max: 21
    3. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
    4. tomato puree -> en:tomato-puree - vegan: yes - vegetarian: yes - percent_min: 12 - percent: 12 - percent_max: 12
    5. modified maize starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 12
    6. green pepper -> en:green-pepper - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    7. red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    8. coriander -> en:coriander - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    9. lemon juice from concentrate -> en:lemon-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    10. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    11. rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.5
    12. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    13. coriander -> en:coriander - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    14. cumin -> en:cumin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    15. fenugreek -> en:fenugreek - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    16. garlic puree -> en:garlic-puree - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    17. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 2.5
      1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    18. ground ginger -> en:ginger-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    19. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.26470588235294
    20. mustard -> en:mustard - percent_min: 0 - percent_max: 2.13888888888889
    21. fennel -> en:fennel - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02631578947368
    22. chilli -> en:chili-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.925
    23. turmeric -> en:turmeric - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
    24. cardamom -> en:cardamom - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
    25. paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67391304347826
    26. chilli -> en:chili-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.60416666666667
    27. garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.54
    28. cassia -> en:cassia - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.48076923076923
    29. bay leaves -> en:bay-leaf - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42592592592593
    30. nutmeg -> en:nutmeg - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.375
    31. black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.32758620689655
    32. cloves -> en:clove - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.28333333333333
    33. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.24193548387097

Nutrition

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    Good nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 50

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

    Positive points: 1

    • Proteins: 0 / 5 (value: 0.9, rounded value: 0.9)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (value: 50.5, rounded value: 50.5)

    Negative points: 3

    • Energy: 0 / 10 (value: 222, rounded value: 222)
    • Sugars: 0 / 10 (value: 4.4, rounded value: 4.4)
    • Saturated fat: 0 / 10 (value: 0.2, rounded value: 0.2)
    • Sodium: 3 / 10 (value: 280, rounded value: 280)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: 2 (3 - 1)

    Nutri-Score: B

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    Sugars in low quantity (4.4%)

    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 moderate quantity (0.7%)

    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     		Compared to: Curry sauces
    Energy 222 kj
    (53 kcal)     		-73%
    Fat 1.5 g -90%
    Saturated fat 0.2 g -94%
    Carbohydrates 8.5 g -31%
    Sugars 4.4 g -36%
    Fiber ?
    Proteins 0.9 g -49%
    Salt 0.7 g -58%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 50.5 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by jlove5.
Product page also edited by danball, inf, kiliweb, naruyoko, roboto-app, teolemon, yuka.sY2b0xO6T85zoF3NwEKvllZnctbb-gn-LDr4mHzUyem0FYPXMO5by7b5NKg.

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