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Rice sides cheddar broccoli - Unilever

Rice sides cheddar broccoli - Unilever

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Barcode: 0041000022784 (EAN / EAN-13) 041000022784 (UPC / UPC-A)

Brands: Unilever

Brand owner: Lipton

Categories: Meals, Rice dishes

Labels, certifications, awards: No artificial flavors

Countries where sold: United States

Matching with your preferences

Health

Ingredients

53 ingredients

enriched parboiled long grain rice [rice, niacin, ferric orthophosphate (iron), thiamin mononitrate (vitamin b1), folic acid], enriched vermicelli [wheat and durum flour, niacin, ferrous sulfate (iron), thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], whey, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), maltodextrin, salt, broccoli*, onion*, corn starch, potassium chloride, natural flavor (milk), yeast extract, butter (cream, salt), high oleic sunflower oil, broccoli powder, parsley*, lactic acid, torula yeast, annatto extract (for color), disodium guanylate, disodium inosinate, cabbage powder, potato starch, sugar, calcium lactate, nonfat milk*, onion powder, soy lecithin

Allergens: Gluten, Milk, Soybeans

Food processing

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

Additive: E322 - Lecithins

Additive: E327 - Calcium lactate

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Maltodextrin

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.

→ 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

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E327 - Calcium lactate

Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
Source: Wikipedia

E627 - Disodium guanylate

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Source: Wikipedia

E631 - Disodium inosinate

Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
Source: Wikipedia

Ingredients analysis

Palm oil free

No ingredients containing palm oil detected

Non-vegan
Non-vegan ingredients: Whey, Cheddar, Pasteurised milk, Milk, Butter, Cream, Skimmed milk

Vegetarian status unknown
Unrecognized ingredients: Ferric orthophosphate, Iron, Thiamin mononitrate, Thiamin, Folic acid, Vermicelli, Ferrous sulfate, Iron, Thiamin mononitrate, Thiamin, Folic acid

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: parboiled long grain rice (rice, niacin, ferric orthophosphate (iron), thiamin mononitrate (vitamin b1), folic acid), vermicelli (wheat, durum flour, niacin, ferrous sulfate (iron), thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid), whey, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), maltodextrin, salt, broccoli, onion, corn starch, potassium chloride, natural flavor (milk), yeast extract, butter (cream, salt), high oleic sunflower oil, broccoli, parsley, lactic acid, torula yeast, annatto (for color), disodium guanylate, disodium inosinate, cabbage, potato starch, sugar, calcium lactate, nonfat milk, onion, soy lecithin
parboiled long grain rice -> en:long-grain-parboiled-rice - vegan: yes - vegetarian: yes - ciqual_food_code: 9101 - percent_min: 3.57142857142857 - percent_max: 100

rice -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0.714285714285714 - percent_max: 100

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

ferric orthophosphate -> en:ferric-orthophosphate - percent_min: 0 - percent_max: 33.3333333333333

iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25

vitamin b1 -> en:thiamin - percent_min: 0 - percent_max: 25

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 20

vermicelli -> en:vermicelli - percent_min: 0 - percent_max: 50

wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

durum flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667

ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 12.5

iron -> en:iron - percent_min: 0 - percent_max: 12.5

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 10

vitamin b1 -> en:thiamin - percent_min: 0 - percent_max: 10

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

vitamin b2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 7.14285714285714

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - 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

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.1975

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.1975

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.1975

broccoli -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent_min: 0 - percent_max: 2.1975

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 2.1975

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.1975

potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1975

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.1975

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.1975

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1975

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 2.1975

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 2.1975

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.09875

high oleic sunflower oil -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 2.1975

broccoli -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent_min: 0 - percent_max: 2.1975

parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 2.1975

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1975

torula yeast -> en:torula-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1975

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1975

for color -> en:colour - percent_min: 0 - percent_max: 2.1975

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.1975

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.1975

cabbage -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1975

potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.1975

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.1975

calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1975

nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.1975

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 2.1975

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.1975

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 3

Proteins: 5 / 5 (value: 10.61, rounded value: 10.61)

Fiber: 3 / 5 (value: 3, rounded value: 3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.43785191127233, rounded value: 1.4)

Negative points: 14

Energy: 4 / 10 (value: 1523, rounded value: 1523)

Sugars: 1 / 10 (value: 4.55, rounded value: 4.55)

Saturated fat: 0 / 10 (value: 0.76, rounded value: 0.8)

Sodium: 9 / 10 (value: 879, rounded value: 879)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (14 - 3)

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

Nutrient levels
- Fat in moderate quantity (3.03%)
  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 low quantity (0.76%)
  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 (4.55%)
  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 high quantity (2.2%)
  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 (1/2 cup (66 g))	Compared to: Rice dishes
Energy	1,523 kj (364 kcal)	1,010 kj (240 kcal)	+79%
Fat	3.03 g	2 g	-17%
Saturated fat	0.76 g	0.502 g	-30%
Trans fat	0 g	0 g
Cholesterol	8 mg	5.28 mg	+1,666%
Carbohydrates	74.24 g	49 g	+118%
Sugars	4.55 g	3 g	+165%
Fiber	3 g	1.98 g	+58%
Proteins	10.61 g	7 g	+59%
Salt	2.198 g	1.45 g	+100%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	3.6 mg	2.38 mg	-38%
Vitamin B1 (Thiamin)	0 mg	0 mg	-100%
Vitamin B2 (Riboflavin)	0.155 mg	0.102 mg	-10%
Vitamin B3/PP (Niacin)	3.03 mg	2 mg	-23%
Vitamin B9 (Folic acid)	66 µg	43.6 µg	-17%
Calcium	61 mg	40.3 mg	+36%
Iron	2.73 mg	1.8 mg	+6%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1.438 %	1.438 %

Serving size: 1/2 cup (66 g)

Environment

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Data sources

Product added on March 9, 2017, 2:01:13 PM CET by usda-ndb-import
Last edit of product page on June 27, 2020, 12:45:42 AM CEST by inf.
Product page also edited by openfoodfacts-contributors, org-database-usda, roboto-app.

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Rice sides cheddar broccoli - Unilever