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Butternut Squash 'Fettuccine' Alfredo Bowl - Heinen's - 340g

Butternut Squash 'Fettuccine' Alfredo Bowl - Product

Butternut Squash 'Fettuccine' Alfredo Bowl - Heinen's - 340g

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Barcode: 0020601414990 (EAN / EAN-13) 020601414990 (UPC / UPC-A)

Quantity: 340g

Packaging: Plastic

Brands: Heinen's

Categories: Plant-based foods and beverages, Plant-based foods, Fruits and vegetables based foods, Vegetables based foods, Pumpkin and Squash plant products, Pumpkins and their products, Pumpkins, Butternut squashes

Manufacturing or processing places: united states

Stores: Heinen's

Countries where sold: United States

Matching with your preferences

Health

Ingredients

32 ingredients

INGREDIENTS: BUTTERNUT SQUASH. ALFREDO SAUCE: WATER, HEAVY CREAM (PASTEURIZED CREAM, LACTIC ACID), MILK (REDUCED FAT MILK, VITAMIN A PALMITATE, VITAMIN D3), ROMANO CHEESE (100% PASTEURIZED SHEEP'S MILK, RENNET, SALT), NATURAL FLAVOR, MODIFIED FOOD STARCH, SUGAR, SALT, PARMESAN CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE [ANTI-CAKING]), BUTTER (PASTEURIZED CREAM, SALT), DEHYDRATED GARLIC, TITANIUM DIOXIDE, SPICES. CONTAINS: MILK.

Allergens: Milk

Traces: Milk

Food processing

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

Additive: E171 - Titanium dioxide

Additive: E460 - Cellulose

Ingredient: Flavouring
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

E171 - Titanium dioxide

Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
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

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Ingredients, Alfredo-sauce, Pasteurized-part-skim-cow-s-milk, Anti-caking
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Non-vegan
Non-vegan ingredients: Fresh cream, Cream, Milk, Semi-skimmed milk, Romano cheese, Sheeps milk, Parmigiano reggiano, Butter, Cream
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Ingredients, Alfredo-sauce, Pasteurized-part-skim-cow-s-milk, Anti-caking
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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
We need your help!
Some ingredients could not be recognized.
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: INGREDIENTS (BUTTERNUT SQUASH, ALFREDO SAUCE), WATER, HEAVY CREAM (CREAM, LACTIC ACID), MILK (REDUCED FAT MILK, VITAMIN A PALMITATE, VITAMIN D3), ROMANO CHEESE (SHEEP'S MILK, RENNET, SALT), NATURAL FLAVOR, MODIFIED FOOD STARCH, SUGAR, SALT, PARMESAN CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE (ANTI-CAKING)), BUTTER (CREAM, SALT), GARLIC, TITANIUM DIOXIDE, SPICES
INGREDIENTS -> en:ingredients - percent_min: 7.14285714285714 - percent_max: 100

BUTTERNUT SQUASH -> en:butternut-squash - vegan: yes - vegetarian: yes - ciqual_food_code: 20128 - percent_min: 3.57142857142857 - percent_max: 100

ALFREDO SAUCE -> en:alfredo-sauce - percent_min: 0 - percent_max: 50

WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

HEAVY CREAM -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333

CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333

LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

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

REDUCED FAT MILK -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 25

VITAMIN A PALMITATE -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

VITAMIN D3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

ROMANO CHEESE -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20

SHEEP'S MILK -> en:sheeps-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20

RENNET -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.486

NATURAL FLAVOR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

MODIFIED FOOD STARCH -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5

SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.35

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.486

PARMESAN CHEESE -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.486

PASTEURIZED PART-SKIM COW'S MILK -> en:pasteurized-part-skim-cow-s-milk - percent_min: 0 - percent_max: 0.486

CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.243

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.162

ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1215

CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0972

ANTI-CAKING -> en:anti-caking - percent_min: 0 - percent_max: 0.0972

BUTTER -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.486

CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.486

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.243

GARLIC -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.486

TITANIUM DIOXIDE -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.486

SPICES -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.486

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: 28
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 0 / 5 (value: 1.47, rounded value: 1.47)

Fiber: 1 / 5 (value: 1.47, rounded value: 1.47)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 28.5940987723214, rounded value: 28.6)

Negative points: 4

Energy: 0 / 10 (value: 308, rounded value: 308)

Sugars: 0 / 10 (value: 2.35, rounded value: 2.35)

Saturated fat: 2 / 10 (value: 2.35, rounded value: 2.4)

Sodium: 2 / 10 (value: 194, rounded value: 194)

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

Nutritional score: (4 - 1)

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

Nutrient levels
- Fat in moderate quantity (3.24%)
  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 moderate quantity (2.35%)
  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 (2.35%)
  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 (0.486%)
  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 (340g)	Compared to: Butternut squashes
Energy	308 kj (73 kcal)	1,046 kj (250 kcal)	+34%
Fat	3.24 g	11 g	+283%
Saturated fat	2.35 g	8 g	+414%
Cholesterol	14.7 mg	50 mg	+390%
Salt	0.486 g	1.651 g	+637%
Carbohydrates	10.3 g	35 g	-14%
Fiber	1.47 g	5 g	-18%
Sugars	2.35 g	8 g	-8%
Proteins	1.47 g	5 g	+37%
Calcium	41.2 mg	140 mg	+5%
Iron	0.588 mg	2 mg	-23%
Potassium	264 mg	898 mg
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	28.594 %	28.594 %

Serving size: 340g

Environment

Eco-Score B - Low environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: A (Score: 98/100)

Category: Squash, butternut, pulp, raw

PEF environmental score: 0.09 (the lower the score, the lower the impact)
including impact on climate change: 0.62 kg CO2 eq/kg of product

Stage	Impact
Agriculture	64.1 %
Processing	0.0 %
Packaging	0.0 %
Transportation	27.2 %
Distribution	4.9 %
Consumption	3.8 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
Unknown	Plastic		High

⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: B (Score: 79/100)
Product: Butternut Squash 'Fettuccine' Alfredo Bowl - Heinen's - 340g

Life cycle analysis score: 98
Sum of bonuses and maluses: -15

Final score: 79/100 (The score of products with non-recyclable and non-biodegradable packaging materials is capped at 79 (grade B).)

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.3 km in a petrol car

62 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Squash, butternut, pulp, raw (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	36.0 %
Processing	0.0 %
Packaging	0.0 %
Transportation	48.1 %
Distribution	2.9 %
Consumption	13.0 %

Packaging

Packaging with a medium impact

Packaging parts

(Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Category, labels, ingredients, allergens, nutritional information, photos etc.

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Complete or correct product information

Data sources

Product added on January 18, 2020, 4:36:04 PM CET by paulvb6
Last edit of product page on February 10, 2022, 10:06:18 PM CET by packbot.
Product page also edited by openfoodfacts-contributors.

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

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Butternut Squash 'Fettuccine' Alfredo Bowl - Heinen's - 340g