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Pita Roll mit Huhn, Couscous und Cranberries - Billa Freshy - 250 g

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Pita Roll mit Huhn, Couscous und Cranberries - Billa Freshy - 250 g

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Barcode: 9002233058903 (EAN / EAN-13)

Quantity: 250 g

Brands: Billa Freshy

Stores: Billa

Countries where sold: Iceland

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Health

Ingredients

  • icon

    55 ingredients

    : Weizenflade (Weizenmehl, Zucker, Hefe, Speisesalz), 12% Hühnerfiletstreifen gebraten (98% Hähnchenbrustfleisch, Speisesalz, Dextrose), Eisbergsalat, 11% Couscous gekocht (Hartweizengrieß, Wasser), 8% Rotkraut, Rapsöl, Wasser, Paprika, 4% Cranberries, Sonnenblumenöl, Tomaten, Tomatenpulver, Dextrose, Speisesalz, Zucker, Aceto Balsamico di Modena (Weinessig, konzentrierter Traubenmost, Farbstoff: Ammonsulfit - Zuckerkulör, Gewürze, Kräuter, Sesamsaat Weingeistessig, Magermilchpulver, Knoblauch, Senfkorn, Glukosesirup, Maltodextrin, Gewürzextrakte, Säureregulatoren: Natriumcarbonate, Natriumacetate; Konservierungsstoff Kaliumsorbat; Festigungsmittel: Calciumchlorid; Verdickungsmittel: Xanthan, Tarakernmehl, Johannisbrotkernmehl, Guarkernmehl; Säuerungsmittel: Essigsäure, Milchsäure; modifizierte Stärke
    Allergens: Gluten, Milk, Mustard, de:ammonsulfit

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E150a - Plain caramel
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E417 - Tara gum
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Firming agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Maltodextrin
    • Ingredient: Thickener

    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • 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

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E509 - Calcium chloride

    Calcium chloride: Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2-H2O-x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: de:weizenflade, de:hühnerfiletstreifen-gebraten, de:rotkraut, de:aceto-balsamico-di-modena, de:ammonsulfit, de:sesamsaat-weingeistessig

    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: Chicken breast, Skimmed milk powder

    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-vegetarian

    Non-vegetarian ingredients: Chicken breast

    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!

    : Weizenflade (_Weizenmehl_, Zucker, Hefe, Speisesalz), Hühnerfiletstreifen gebraten 12% (Hähnchenbrustfleisch 11.76%, Speisesalz, Dextrose), Eisbergsalat, Couscous 11% (_Hartweizengrieß_, Wasser), Rotkraut 8%, Rapsöl, Wasser, Paprika, Cranberries 4%, Sonnenblumenöl, Tomaten, Tomaten, Dextrose, Speisesalz, Zucker, Aceto Balsamico di Modena, Weinessig, konzentrierter Traubenmost, Farbstoff (_Ammonsulfit_), Zuckerkulör, Gewürze, Kräuter, Sesamsaat Weingeistessig, Magermilchpulver, Knoblauch, Senfkorn, Glukosesirup, Maltodextrin, Gewürzextrakte, Säureregulatoren (Natriumcarbonate), Natriumacetate, Konservierungsstoff (Kaliumsorbat), Festigungsmittel (Calciumchlorid), Verdickungsmittel (Xanthan), Tarakernmehl, Johannisbrotkernmehl, Guarkernmehl, Säuerungsmittel (Essigsäure), Milchsäure, modifizierte Stärke
    1. Weizenflade -> de:weizenflade - percent_min: 12 - percent_max: 42
      1. _Weizenmehl_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3 - percent_max: 42
      2. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.4
      3. Hefe -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.4
      4. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.7
    2. Hühnerfiletstreifen gebraten -> de:hühnerfiletstreifen-gebraten - percent_min: 12 - percent: 12 - percent_max: 12
      1. Hähnchenbrustfleisch -> en:chicken-breast - vegan: no - vegetarian: no - ciqual_food_code: 36018 - percent_min: 11.76 - percent: 11.76 - percent_max: 11.76
      2. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.12 - percent_max: 0.24
      3. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.120000000000001
    3. Eisbergsalat -> en:iceberg-lettuce - vegan: yes - vegetarian: yes - ciqual_food_code: 20200 - percent_min: 11 - percent_max: 12
    4. Couscous -> en:couscous - vegan: yes - vegetarian: yes - ciqual_food_code: 9683 - percent_min: 11 - percent: 11 - percent_max: 11
      1. _Hartweizengrieß_ -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 5.5 - percent_max: 11
      2. Wasser -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.5
    5. Rotkraut -> de:rotkraut - percent_min: 8 - percent: 8 - percent_max: 8
    6. Rapsöl -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 4 - percent_max: 8
    7. Wasser -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4 - percent_max: 8
    8. Paprika -> en:spice-or-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20041 - percent_min: 4 - percent_max: 8
    9. Cranberries -> en:cranberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13113 - percent_min: 4 - percent: 4 - percent_max: 4
    10. Sonnenblumenöl -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 4
    11. Tomaten -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 4
    12. Tomaten -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 4
    13. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.72727272727273
    14. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.7
    15. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.7
    16. Aceto Balsamico di Modena -> de:aceto-balsamico-di-modena - percent_min: 0 - percent_max: 1.7
    17. Weinessig -> en:wine-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.7
    18. konzentrierter Traubenmost -> en:concentrated-grape-must - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    19. Farbstoff -> en:colour - percent_min: 0 - percent_max: 1.7
      1. _Ammonsulfit_ -> de:ammonsulfit - percent_min: 0 - percent_max: 1.7
    20. Zuckerkulör -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    21. Gewürze -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    22. Kräuter -> en:herb - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    23. Sesamsaat Weingeistessig -> de:sesamsaat-weingeistessig - percent_min: 0 - percent_max: 1.7
    24. Magermilchpulver -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1.7
    25. Knoblauch -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.7
    26. Senfkorn -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.7
    27. Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.7
    28. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.57692307692308
    29. Gewürzextrakte -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51851851851852
    30. Säureregulatoren -> en:acidity-regulator - percent_min: 0 - percent_max: 1.46428571428571
      1. Natriumcarbonate -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.46428571428571
    31. Natriumacetate -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.41379310344828
    32. Konservierungsstoff -> en:preservative - percent_min: 0 - percent_max: 1.36666666666667
      1. Kaliumsorbat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.36666666666667
    33. Festigungsmittel -> en:firming-agent - percent_min: 0 - percent_max: 1.32258064516129
      1. Calciumchlorid -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.32258064516129
    34. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 1.28125
      1. Xanthan -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.28125
    35. Tarakernmehl -> en:e417 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.24242424242424
    36. Johannisbrotkernmehl -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.20588235294118
    37. Guarkernmehl -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.17142857142857
    38. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 1.13888888888889
      1. Essigsäure -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13888888888889
    39. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.10810810810811
    40. modifizierte Stärke -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.07894736842105

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 799 kj
    (191 kcal)
    Fat 7.3 g
    Saturated fat 1.1 g
    Carbohydrates 24 g
    Sugars 6.4 g
    Fiber ?
    Proteins 6.3 g
    Salt 1.7 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 23.539 %

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Data sources

Product added on by msc
Last edit of product page on by hungergames.
Product page also edited by norlee, openfoodfacts-contributors, roboto-app.

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