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Chicken Florentine Flatbread - Fresh & Easy Llc

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Barcode: 5051379085599 (EAN / EAN-13)

Brands: Fresh & Easy Llc

Brand owner: FRESH & EASY, LLC

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

73 ingredients

Flatbread [enriched wheat flour (wheat flour, malted barley flour, ascorbic acid, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, breadcrumbs (wheat flour, sugar, yeast, salt), soybean oil, yeast, contains less than 2% of: nonfat dry milk, salt, sugar, wheat gluten, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), oat fiber, enzymes], cooked chicken (chicken breast with rib meat, chicken broth, contains less than 2% of: modified potato starch, garlic powder, canola oil, soybean oil, salt, sodium phosphate, chicken fat, flavors), reduced fat milk, mozzarella cheese (pasteurized milk, cultures, salt, enzymes), spinach, parmesan cheese (pasteurized part skim cow's milk, cheese cultures, salt, enzymes), cream, water, unsalted butter [pasteurized cream, natural flavor (lactic acid, starter distillate)], wheat starch, romano cheese (pasteurized cow's milk, cheese cultures, salt, enzymes), parsley, garlic puree, salt, black pepper, nutmeg, bay leaf.

Allergens: Gluten, Milk

Food processing

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

Additive: E450 - Diphosphates

Ingredient: Flavouring

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E341 - Calcium phosphates

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E341i - Monocalcium phosphate

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

E450i - Disodium diphosphate

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: Chicken fat

Non-vegan
Non-vegan ingredients: Skimmed milk powder, Chicken, Chicken broth, Chicken fat, Semi-skimmed milk, Mozzarella, Pasteurised milk, Parmigiano reggiano, Cream, Unsalted butter, Cream, Romano cheese, Pasteurised cow's milk
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Non-vegetarian
Non-vegetarian ingredients: Chicken, Chicken broth, Chicken fat
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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: Flatbread (enriched wheat flour (wheat flour, malted barley flour, ascorbic acid, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, breadcrumbs (wheat flour, sugar, yeast, salt), soybean oil, yeast, contains less than 2% of (nonfat dry milk), salt, sugar, wheat gluten, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), oat fiber, enzymes), chicken (chicken breast with rib meat, chicken broth, contains less than 2% of (modified potato starch), garlic, canola oil, soybean oil, salt, sodium phosphate, chicken fat, flavors), reduced fat milk, mozzarella cheese (pasteurized milk, cultures, salt, enzymes), spinach, parmesan cheese (pasteurized part skim cow's milk, cheese cultures, salt, enzymes), cream, water, unsalted butter (cream, natural flavor (lactic acid, starter distillate)), wheat starch, romano cheese (pasteurized cow's milk, cheese cultures, salt, enzymes), parsley, garlic puree, salt, black pepper, nutmeg, bay leaf
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corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.224166666666667

monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.168125

oat fiber -> en:oat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6725

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6725

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chicken broth -> en:chicken-broth - vegan: no - vegetarian: no - ciqual_food_code: 11174 - percent_min: 0 - percent_max: 25

contains less than 2% of -> en:contains-less-than-2-of - percent_min: 0 - percent_max: 16.6666666666667

modified potato starch -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 16.6666666666667

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 12.5

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salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6725

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6725

chicken fat -> en:chicken-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16540 - percent_min: 0 - percent_max: 0.6725

flavors -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6725

reduced fat milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 33.3333333333333

mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 25

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6725

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6725

spinach -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059 - percent_min: 0 - percent_max: 20

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 16.6666666666667

pasteurized part skim cow's milk -> en:pasteurized-part-skim-cow-s-milk - percent_min: 0 - percent_max: 16.6666666666667

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6725

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6725

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 14.2857142857143

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starter distillate -> en:starter-distillate - percent_min: 0 - percent_max: 2.77777777777778

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cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6725

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6725

parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 8.33333333333333

garlic puree -> en:garlic-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 7.69230769230769

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6725

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nutmeg -> en:nutmeg - vegan: yes - vegetarian: yes - ciqual_food_code: 11048 - percent_min: 0 - percent_max: 0.6725

bay leaf -> en:bay-leaf - vegan: yes - vegetarian: yes - ciqual_food_code: 11053 - percent_min: 0 - percent_max: 0.6725

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 6

Proteins: 5 / 5 (value: 16.67, rounded value: 16.67)

Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.71093749999999, rounded value: 3.7)

Negative points: 9

Energy: 2 / 10 (value: 912, rounded value: 912)

Sugars: 0 / 10 (value: 1.28, rounded value: 1.28)

Saturated fat: 5 / 10 (value: 5.13, rounded value: 5.1)

Sodium: 2 / 10 (value: 269, rounded value: 269)

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

Nutritional score: (9 - 6)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (10.3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (5.13%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (1.28%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.672%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (0.33 FLATBREAD (78 g))	Compared to: Frozen foods
Energy	912 kj (218 kcal)	711 kj (170 kcal)	+22%
Fat	10.26 g	8 g	+36%
Saturated fat	5.13 g	4 g	+43%
Trans fat	0 g	0 g	-100%
Cholesterol	38 mg	29.6 mg	+43%
Carbohydrates	17.95 g	14 g	-10%
Sugars	1.28 g	0.998 g	-88%
Fiber	1.3 g	1.01 g	-5%
Proteins	16.67 g	13 g	+201%
Salt	0.672 g	0.525 g	+47%
Vitamin A	153.9 µg	120 µg	+105%
Vitamin C (ascorbic acid)	3.1 mg	2.42 mg	+25%
Calcium	128 mg	99.8 mg	+108%
Iron	1.38 mg	1.08 mg	+92%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	3.711 %	3.711 %

Serving size: 0.33 FLATBREAD (78 g)

Environment

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Origins of ingredients
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Product added on March 9, 2017, 11:03:14 PM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 12:45:58 AM CEST by org-database-usda.

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Chicken Florentine Flatbread - Fresh & Easy Llc