Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

YF Tandoori Chicken & Cauliflower Rice - Youfoodz

edit Edit the page

YF Tandoori Chicken & Cauliflower Rice - Youfoodz

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 9354849001409 (EAN / EAN-13)

Brands: Youfoodz

Countries where sold: Australia

Matching with your preferences

Health

Ingredients

  • icon

    48 ingredients

    Caulifiower & Broccoli Rice (48%) [Cauliflower (23%), Broccoli (23%), Crushed Garlic, Imitation Saffron (Contains Colour (102)), Salt], Seasoned Chicken Breast (27%) [Chicken Breast (26%). Salt, Pepper], Tandoori Sauce (17%) [Coconut Cream (Coconut Cream, Water, Stabilisers (412, 415, 407)), Butter Chicken Paste (Contains Almonds, Food Acids (260, 270), Colours (160c, 122, 129)). Lime Juice (Contains Preservative (223)), Crushed Garlic, Brown Sugar. Garam Masala], Garlic Yoghurt Sachet (7%) [Yoghurt (6%) (Milk, Milk Solids, Buttermilk Powder, Mineral Salt (452), Emulsifier (471), Yoghurt Cultures), Crushed Garlic (0.6%), Salt, Pepper), Slivered Almonds.
    Allergens: Milk, Nuts
    Traces: Eggs, Fish, Gluten, Lupin, Peanuts, Sesame seeds, Soybeans, Bone-fragments, Crustea, Small-bones

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E122 - Azorubine
    • Additive: E129 - Allura red
    • Additive: E160c - Paprika extract
    • Additive: E164 - Saffron
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E452 - Polyphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier

    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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E122 - Azorubine

    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    Source: Wikipedia

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E223 - Sodium metabisulphite

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia

  • 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

  • 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

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: Caulifiower-and-broccoli-rice, Imitation-saffron, 102, Seasoned-chicken-breast, Tandoori-sauce, 412, 415, 407, Butter-chicken-paste, Food-acids, 260, 270, 160c, 122, 129, 223, Garlic-yoghurt-sachet, Mineral-salt, 452, 471, Slivered-almonds

    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, Yogurt, Milk, Milk solids, Buttermilk

    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!

    : Caulifiower and Broccoli Rice 48% (Cauliflower 23%, Broccoli 23%, Garlic, Imitation Saffron (Contains Colour (102)), Salt), Seasoned Chicken Breast 27% (Chicken Breast 26%, Salt, Pepper), Tandoori Sauce 17% (Coconut Cream (Coconut Cream, Water, Stabilisers (412, 415, 407)), Butter Chicken Paste (Food Acids (260, 270), Colours (160c, 122, 129)), Lime Juice (Contains Preservative (223)), Garlic, Brown Sugar, Garam Masala), Garlic Yoghurt Sachet 7%, Yoghurt 6% (Milk, Milk Solids, Buttermilk, Mineral Salt (452), Emulsifier (471), Yoghurt Cultures), Garlic 0.6%, Salt, Pepper, Slivered Almonds
    1. Caulifiower and Broccoli Rice -> en:caulifiower-and-broccoli-rice - percent: 48
      1. Cauliflower -> en:cauliflower - vegan: yes - vegetarian: yes - ciqual_food_code: 20016 - percent: 23
      2. Broccoli -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent: 23
      3. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000
      4. Imitation Saffron -> en:imitation-saffron
        1. Contains Colour -> en:colour
          1. 102 -> en:102
      5. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    2. Seasoned Chicken Breast -> en:seasoned-chicken-breast - percent: 27
      1. Chicken Breast -> en:chicken-breast - vegan: no - vegetarian: no - ciqual_food_code: 36018 - percent: 26
      2. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      3. Pepper -> en:pepper - vegan: yes - vegetarian: yes
    3. Tandoori Sauce -> en:tandoori-sauce - percent: 17
      1. Coconut Cream -> en:coconut-cream - vegan: yes - vegetarian: yes - ciqual_food_code: 18041
        1. Coconut Cream -> en:coconut-cream - vegan: yes - vegetarian: yes - ciqual_food_code: 18041
        2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
        3. Stabilisers -> en:stabiliser
          1. 412 -> en:412
          2. 415 -> en:415
          3. 407 -> en:407
      2. Butter Chicken Paste -> en:butter-chicken-paste
        1. Food Acids -> en:food-acids
          1. 260 -> en:260
          2. 270 -> en:270
        2. Colours -> en:colour
          1. 160c -> en:160c
          2. 122 -> en:122
          3. 129 -> en:129
      3. Lime Juice -> en:lime-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13067
        1. Contains Preservative -> en:preservative
          1. 223 -> en:223
      4. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000
      5. Brown Sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017
      6. Garam Masala -> en:garam-masala - vegan: yes - vegetarian: yes
    4. Garlic Yoghurt Sachet -> en:garlic-yoghurt-sachet - percent: 7
    5. Yoghurt -> en:yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent: 6
      1. Milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      2. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      3. Buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801
      4. Mineral Salt -> en:mineral-salt
        1. 452 -> en:452
      5. Emulsifier -> en:emulsifier
        1. 471 -> en:471
      6. Yoghurt Cultures -> en:yogurt-cultures - vegan: maybe - vegetarian: yes
    6. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent: 0.6
    7. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    8. Pepper -> en:pepper - vegan: yes - vegetarian: yes
    9. Slivered Almonds -> en:slivered-almonds

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (300g)
    Energy 450 kj
    (108 kcal)     		1,351 kj
    (323 kcal)
    Fat 5.4 g 16.2 g
    Saturated fat 3.07 g 9.2 g
    Carbohydrates 3.43 g 10.3 g
    Sugars 2.37 g 7.1 g
    Fiber 1.6 g 4.8 g
    Proteins 10.5 g 31.5 g
    Salt 0.558 g 1.674 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 50.788 % 50.788 %
Serving size: 300g

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by jamieacc
Last edit of product page on by jamieacc.
Product page also edited by openfoodfacts-contributors.

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