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Couscous Parmesan - H-E-B
Couscous Parmesan - H-E-B
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Barcode: 0041220883233 (EAN / EAN-13) 041220883233 (UPC / UPC-A)
Brands: H-E-B
Brand owner: H E Butt Grocery Company
Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Pastas
Stores: H-E-B
Countries where sold: United States
Matching with your preferences
Health
Ingredients
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42 ingredients
Couscous (durum semolina water), natural flavor potentiator (dextrose, salt, natural flavor, modified corn starch, whey protein, concentrate,whey protein concentrate, sweet dairy whey), parmesan cheese (parmesan cheese(milk salt, cheese cultures, enzymes),whey, dis odium phosphate, lactic acid), salt, butter milk power, butter milk solids),non fat milk blend (non fat milk, non fat milk dry solids), parmesan cheese power,(parmesan cheese [pastured milk. salt, lactic acid, romano cheese power (romano cheese [pastured milk salt,cheese culture, enzymes], lactic acid)parsley flakes, extra virgin olive oil flavor natural paraseman cheese flavor(pastured milk cultured milk salt, enzymes] maltodextrin butter sugar glutamic acid, salt sodium citrate, natural flavors, xanthan gum).Allergens: Gluten, 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: E415 - Xanthan gum
- Additive: E620 - Glutamic acid
- Ingredient: Dextrose
- Ingredient: Flavouring
- Ingredient: Glucose
- Ingredient: Milk proteins
- 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.
Additives
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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
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E331 - Sodium citrates
Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.Source: Wikipedia
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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.
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E620 - Glutamic acid
Glutamic acid: Glutamic acid -symbol Glu or E- is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. It is non-essential in humans, meaning the body can synthesize it. It is also an excitatory neurotransmitter, in fact the most abundant one, in the vertebrate nervous system. It serves as the precursor for the synthesis of the inhibitory gamma-aminobutyric acid -GABA- in GABA-ergic neurons. It has a formula C5H9O4N. Its molecular structure could be idealized as HOOC-CH-NH2---CH2-2-COOH, with two carboxyl groups -COOH and one amino group -NH2. However, in the solid state and mildly acid water solutions, the molecule assumes an electrically neutral zwitterion structure −OOC-CH-NH+3---CH2-2-COOH. It is encoded by the codons GAA or GAG. The acid can lose one proton from its second carboxyl group to form the conjugate base, the singly-negative anion glutamate −OOC-CH-NH+3---CH2-2-COO−. This form of the compound is prevalent in neutral solutions. The glutamate neurotransmitter plays the principal role in neural activation. This anion is also responsible for the savory flavor -umami- of certain foods, and used in glutamate flavorings such as MSG. In highly alkaline solutions the doubly negative anion −OOC-CH-NH2---CH2-2-COO− prevails. The radical corresponding to glutamate is called glutamyl.Source: Wikipedia
Ingredients analysis
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Palm oil content unknown
Unrecognized ingredients: Durum-semolina-water, Natural-flavor-potentiator, Concentrate, Sweet-dairy-whey, Milk-salt, Dis-odium-phosphate, Butter-milk-power, Butter-milk-solids, Non-fat-milk-blend, Parmesan-cheese-power, Pastured-milk, Romano-cheese-power, Pastured-milk-salt, Lactic-acid-parsley-flakes, Extra-virgin-olive-oil-flavor-natural-paraseman-cheese-flavor, Pastured-milk-cultured-milk-salt, Enzymes-maltodextrin-butter-sugar-glutamic-acid, Salt-sodium-citrateSome ingredients could not be recognized.
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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!
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Non-vegan
Non-vegan ingredients: Whey protein, Whey protein, Parmigiano reggiano, Parmigiano reggiano, Whey, Skimmed milk, Skimmed milk, Parmigiano reggiano, Romano cheeseSome ingredients could not be recognized.
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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!
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Vegetarian status unknown
Unrecognized ingredients: Durum-semolina-water, Natural-flavor-potentiator, Concentrate, Sweet-dairy-whey, Milk-salt, Dis-odium-phosphate, Butter-milk-power, Butter-milk-solids, Non-fat-milk-blend, Parmesan-cheese-power, Pastured-milk, Romano-cheese-power, Pastured-milk-salt, Lactic-acid-parsley-flakes, Extra-virgin-olive-oil-flavor-natural-paraseman-cheese-flavor, Pastured-milk-cultured-milk-salt, Enzymes-maltodextrin-butter-sugar-glutamic-acid, Salt-sodium-citrateSome 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!
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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!
: Couscous (durum semolina water), natural flavor potentiator (dextrose, salt, natural flavor, modified corn starch, whey protein, concentrate, whey protein, sweet dairy whey), parmesan cheese (parmesan cheese (milk salt, cheese cultures, enzymes), whey, dis odium phosphate, lactic acid), salt, butter milk power, butter milk solids, non fat milk blend (non fat milk, non fat milk), parmesan cheese power, parmesan cheese (pastured milk, salt, lactic acid, romano cheese power, romano cheese, pastured milk salt, cheese culture, enzymes), lactic acid)parsley flakes, extra virgin olive oil flavor natural paraseman cheese flavor (pastured milk cultured milk salt, enzymes] maltodextrin butter sugar glutamic acid, salt sodium citrate, natural flavors, xanthan gum)- Couscous -> en:couscous - vegan: yes - vegetarian: yes - ciqual_food_code: 9683 - percent_min: 9.09090909090909 - percent_max: 100
- durum semolina water -> en:durum-semolina-water - percent_min: 9.09090909090909 - percent_max: 100
- natural flavor potentiator -> en:natural-flavor-potentiator - percent_min: 0 - percent_max: 50
- dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
- salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.2325
- natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.2325
- modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.2325
- whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.2325
- concentrate -> en:concentrate - percent_min: 0 - percent_max: 2.2325
- whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.2325
- sweet dairy whey -> en:sweet-dairy-whey - percent_min: 0 - percent_max: 2.2325
- parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 33.3333333333333
- parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 33.3333333333333
- milk salt -> en:milk-salt - percent_min: 0 - percent_max: 33.3333333333333
- cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
- whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
- dis odium phosphate -> en:dis-odium-phosphate - percent_min: 0 - percent_max: 11.1111111111111
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 33.3333333333333
- salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.2325
- butter milk power -> en:butter-milk-power - percent_min: 0 - percent_max: 2.2325
- butter milk solids -> en:butter-milk-solids - percent_min: 0 - percent_max: 2.2325
- non fat milk blend -> en:non-fat-milk-blend - percent_min: 0 - percent_max: 2.2325
- non fat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.2325
- non fat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.11625
- parmesan cheese power -> en:parmesan-cheese-power - percent_min: 0 - percent_max: 2.2325
- parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 2.2325
- pastured milk -> en:pastured-milk - percent_min: 0 - percent_max: 2.2325
- salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.11625
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.744166666666667
- romano cheese power -> en:romano-cheese-power - percent_min: 0 - percent_max: 0.558125
- romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.4465
- pastured milk salt -> en:pastured-milk-salt - percent_min: 0 - percent_max: 0.372083333333333
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.318928571428571
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2790625
- lactic acid)parsley flakes -> en:lactic-acid-parsley-flakes - percent_min: 0 - percent_max: 2.2325
- extra virgin olive oil flavor natural paraseman cheese flavor -> en:extra-virgin-olive-oil-flavor-natural-paraseman-cheese-flavor - percent_min: 0 - percent_max: 2.2325
- pastured milk cultured milk salt -> en:pastured-milk-cultured-milk-salt - percent_min: 0 - percent_max: 2.2325
- enzymes] maltodextrin butter sugar glutamic acid -> en:enzymes-maltodextrin-butter-sugar-glutamic-acid - percent_min: 0 - percent_max: 1.11625
- salt sodium citrate -> en:salt-sodium-citrate - percent_min: 0 - percent_max: 0.744166666666667
- natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.558125
- xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4465
Nutrition
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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: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 3
- Proteins: 5 / 5 (value: 14.29, rounded value: 14.29)
- Fiber: 3 / 5 (value: 3.6, rounded value: 3.6)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)
Negative points: 14
- Energy: 4 / 10 (value: 1494, rounded value: 1494)
- Sugars: 1 / 10 (value: 5.36, rounded value: 5.36)
- Saturated fat: 0 / 10 (value: 0, rounded value: 0)
- Sodium: 9 / 10 (value: 893, rounded value: 893)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (14 - 3)
Nutri-Score:
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Nutrient levels
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Fat in low quantity (2.68%)
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.
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Saturated fat in low quantity (0%)
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.
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Sugars in moderate quantity (5.36%)
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.
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Salt in high quantity (2.23%)
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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (0.25 cup (56 g))Compared to: Pastas Energy 1,494 kj
(357 kcal)837 kj
(200 kcal)+7% Fat 2.68 g 1.5 g -6% Saturated fat 0 g 0 g -100% Trans fat 0 g 0 g Cholesterol 9 mg 5.04 mg -9% Salt 2.232 g 1.25 g +662% Carbohydrates 69.64 g 39 g +8% Fiber 3.6 g 2.02 g -0% Sugars 5.36 g 3 g +116% Proteins 14.29 g 8 g +25% Vitamin A 53.7 µg 30.1 µg +192% Vitamin C (ascorbic acid) 2.1 mg 1.18 mg +1,264% Calcium 71 mg 39.8 mg +158% Iron 1.93 mg 1.08 mg -19% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Environment
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Eco-Score not computed - Unknown environmental impact
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Packaging
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
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Data sources
Product added on by usda-ndb-import
Last edit of product page on by teolemon.
Product page also edited by org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvlhFHadz7-DviCQHhlVSx6vuME7L6RPt5yaHkA6s.