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Mountain House Potatoes & Cheese with Broccoli

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Mountain House Potatoes & Cheese with Broccoli

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Barcode: 0041133531627 (EAN / EAN-13) 041133531627 (UPC / UPC-A)

Countries where sold: United States

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Health

Ingredients

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    47 ingredients

    potato flakes, *cheese blend (cheddar, granular, & blue cheeses (milk, cheese culture, salt, enzymes], buttermilk solids, butter, sodium phosphate, lactose, lactic acid, yellow no 5, yellow no. 6), *nonfat dry milk, maltodextrin, whey and whey protein concentrate, salt, milk protein, *broccoli, *onions, and contains 1% or less of citric acid, partially hydrogenated soybean oil, *enzyme modified cheddar cheese (milk, cheese cultures, enzymes, calcium chloride, disodium phosphate), modified corn starch, mono & diglycerides, sodium acid pyrophosphate, guar gum, butter flavor, cream, buttermilk powder, sodium bicarbonate, flavor, corn syrup solids, sodium caseinate, annatto, turmeric. *dried
    Allergens: Milk

Food processing

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    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E160b - Annatto
    • Additive: E412 - Guar gum
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Flavouring
    • Ingredient: Lactose
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins
    • Ingredient: Whey

    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

  • 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

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    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.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • 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

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    Non-vegan

    Non-vegan ingredients: Mixed cheese, Cheddar, Milk, Buttermilk solids, Butter, Lactose, Skimmed milk powder, Whey, Whey protein, Milk proteins, Milk, Cream, Buttermilk, Sodium caseinate

    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

    Vegetarian status unknown

    Unrecognized ingredients: Granular, And-blue-cheeses, Yellow-no, 6, And-contains-1-and-less-of-citric-acid, Enzyme-modified-cheddar-cheese, E339ii, Dried

    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!

    en: potato flakes, cheese blend, cheddar, granular, and blue cheeses (milk, cheese culture, salt, enzymes, buttermilk solids, butter, sodium phosphate, lactose, lactic acid, yellow no 5, yellow no, 6), nonfat dry milk, maltodextrin, whey, whey protein, salt, milk protein, broccoli, onions, and contains 1% and less of citric acid, partially hydrogenated soybean oil, enzyme modified cheddar cheese (milk, cheese cultures, enzymes, calcium chloride, disodium phosphate), modified corn starch, mono- and diglycerides, sodium acid pyrophosphate, guar gum, butter flavor, cream, buttermilk, sodium bicarbonate, flavor, corn syrup solids, sodium caseinate, annatto, turmeric, dried
    1. potato flakes -> en:potato-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 3.33333333333333 - percent_max: 100
    2. cheese blend -> en:mixed-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 50
    3. cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 33.3333333333333
    4. granular -> en:granular - percent_min: 0 - percent_max: 25
    5. and blue cheeses -> en:and-blue-cheeses - percent_min: 0 - percent_max: 20
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 6.66666666666667
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      5. buttermilk solids -> en:buttermilk-solids - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 4
      6. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 3.33333333333333
      7. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
      8. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      9. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
      10. yellow no 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      11. yellow no -> en:yellow-no - percent_min: 0 - percent_max: 1.81818181818182
      12. 6 -> en:6 - percent_min: 0 - percent_max: 1.66666666666667
    6. nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 16.6666666666667
    7. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
    9. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 10
    11. milk protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. broccoli -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent_min: 0 - percent_max: 8.33333333333333
    13. onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 7.69230769230769
    14. and contains 1% and less of citric acid -> en:and-contains-1-and-less-of-citric-acid - percent_min: 0 - percent_max: 7.14285714285714
    15. partially hydrogenated soybean oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 6.66666666666667
    16. enzyme modified cheddar cheese -> en:enzyme-modified-cheddar-cheese - percent_min: 0 - percent_max: 6.25
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 6.25
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.08333333333333
      4. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5625
      5. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 1.25
    17. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 5.88235294117647
    18. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.55555555555556
    19. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. butter flavor -> en:butter-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 4.54545454545455
    23. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 4.34782608695652
    24. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. flavor -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    26. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 3.84615384615385
    27. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 3.44827586206897
    30. dried -> en:dried - percent_min: 0 - percent_max: 3.33333333333333

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Carbohydrates ?
    Proteins ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.035 %

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