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Sugo ai funghi - Portami via - 120 g

Sugo ai funghi - Portami via - 120 g

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Barcode: 8017596072481 (EAN / EAN-13)

Quantity: 120 g

Brands: Portami via, Eurospin, Biffi

Categories: Condiments, Sauces, Pasta sauces, Groceries

Manufacturing or processing places: Via Piacenza 20 - 26865 S.Rocco al Porto (Lodi)

EMB code: IT 1250 CE

Stores: Eurospin

Countries where sold: Italy

Matching with your preferences

Health

Ingredients

27 ingredients

Italian: Funghi 37% ( Champignon 20% ( Agaricus Bisporus), Porcini 17% (Boletus Edulis )), acqua, olio di semi di girasole, PANNA, sciroppo di glucosio, burro (LATTE ), FORMAGGI grattugiati (LATTE, sale, caglio ), amido di mais, sale, destrosio, siero di LATTE in polvere, amido modificato di mais, aglio, cipolle, prezzemolo, aromi, pepe nero, correttore di acidità: acido lattico.

Allergens: Milk

Traces: Celery, Crustaceans, Eggs, Fish, Molluscs, Mustard, Nuts, Soybeans, Sulphur dioxide and sulphites

Food processing

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

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Whey
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.

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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

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: it:funghi, it:porcini
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Non-vegan
Non-vegan ingredients: Cream, Butter, Milk, Cheese, Milk, Whey powder
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Vegetarian status unknown
Unrecognized ingredients: it:funghi, it:porcini
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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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Funghi 37% (Champignon 20% (Agaricus Bisporus), Porcini 17% (Boletus Edulis)), acqua, olio di semi di girasole, PANNA, sciroppo di glucosio, burro (LATTE), FORMAGGI (LATTE, sale, caglio), amido di mais, sale, destrosio, siero di LATTE in polvere, amido modificato di mais, aglio, cipolle, prezzemolo, aromi, pepe nero, correttore di acidità (acido lattico)
Funghi -> it:funghi - percent_min: 37 - percent: 37 - percent_max: 37

Champignon -> en:champignon - vegan: yes - vegetarian: yes - percent_min: 20 - percent: 20 - percent_max: 20

Agaricus Bisporus -> en:champignon - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 20

Porcini -> it:porcini - percent_min: 17 - percent: 17 - percent_max: 17

Boletus Edulis -> en:boletus-edulis - vegan: yes - vegetarian: yes - percent_min: 17 - percent_max: 17

acqua -> en:water - vegan: yes - vegetarian: yes - percent_min: 3.70588235294118 - percent_max: 37

olio di semi di girasole -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1.625 - percent_max: 33.3333333333333

PANNA -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25

sciroppo di glucosio -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 19.7647058823529

burro -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.8235294117647

LATTE -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.8235294117647

FORMAGGI -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 11.8588235294118

LATTE -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.8588235294118

sale -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.92941176470588

caglio -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.95294117647059

amido di mais -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.88235294117647

sale -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.47058823529412

destrosio -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.41176470588235

siero di LATTE in polvere -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.58823529411765

amido modificato di mais -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.92941176470588

aglio -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.3903743315508

cipolle -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.94117647058824

prezzemolo -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.56108597285068

aromi -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.23529411764706

pepe nero -> en:black-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.95294117647059

correttore di acidità -> en:acidity-regulator - percent_min: 0 - percent_max: 3.70588235294118

acido lattico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.70588235294118

Nutrition

Missing data to compute the Nutri-Score

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Fat in high quantity (23%)
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 (6.4%)
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 moderate quantity (8.1%)
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

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Pasta sauces
Energy	1,121 kj (268 kcal)	+143%
Fat	23 g	+238%
Saturated fat	6.4 g	+364%
Carbohydrates	12 g	+70%
Sugars	8.1 g	+75%
Fiber	0.7 g	-56%
Proteins	2.8 g	-1%
Salt	?
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	37 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Manufacturing or processing place

Origins of ingredients

Missing origins of ingredients information

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Data sources

Product added on June 20, 2020 at 6:01:41 PM CEST by telperion87
Last edit of product page on October 19, 2022 at 3:56:19 PM CEST by telperion87.
Product page also edited by kiliweb, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlmsYfdWEgGPEbkfvgk-x6fi-FZPhWf5f76_mLKg.

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Sugo ai funghi - Portami via - 120 g