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A select blend of linguine pasta, broccoli, red bell peppers, mushrooms and a creamy alfredo sauce with shrimp, shrimp alfredo

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Barcode: 0651235265322 (EAN / EAN-13) 651235265322 (UPC / UPC-A)

Brand owner: Gourmet Express LLC

Categories: Frozen foods

Countries where sold: United States

Matching with your preferences

Health

Ingredients

57 ingredients

Pasta and vegetables: pasta (water, durum semolina [wheat], niacin, ferrous sulfate [iron], thiamine mononitrate, riboflavin, folic acid), broccoli, red bell peppers, mushrooms. sauce: water, soybean oil, dried whey, modified corn starch, parmesan cheese powder [parmesan cheese (pasteurized milk, salt, culture enzymes), cultured whey, disodium phosphate, salt, autolyzed yeast], salt, cream powder (cream, nonfat dry milk, sunflower lecithin), romano cheese (part-skim cow's milk, cheese culture, salt, enzymes), sugar, dehydrated garlic, cheese flavor (maltodextrin, dextrose, natural flavors, lactic acid, triacetin), spices, onion powder, xanthan gum. shrimp: shrimp, salt, water, sodium, tripolyphosphate (to retain moisture).

Allergens: Gluten, Milk

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: E415 - Xanthan gum

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

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

E1518 - Glyceryl triacetate

Triacetin: The triglyceride 1‚2,3-triacetoxypropane is more generally known as triacetin and glycerin triacetate. It is the triester of glycerol and acetylating agents, such as acetic acid and acetic anhydride. It is a colorless, viscous and odorless liquid with a high boiling point. Triacetin was first prepared in 1854 by the French chemist Marcellin Berthelot.
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

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.

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

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.

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Culture-enzymes, Cultured-whey, Autolyzed-yeast, Part-skim-cow-s-milk, Tripolyphosphate, To-retain-moisture
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Non-vegan
Non-vegan ingredients: Whey, Parmigiano reggiano, Parmigiano reggiano, Pasteurised milk, Cream, Cream, Skimmed milk powder, Romano cheese, Shrimp, Shrimp
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Non-vegetarian
Non-vegetarian ingredients: Shrimp, Shrimp
Some ingredients could not be recognized.
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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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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.

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: Pasta, vegetables (pasta, water), durum semolina (wheat), niacin, ferrous sulfate (iron), thiamine mononitrate, riboflavin, folic acid, broccoli, red bell peppers, mushrooms, sauce (water), soybean oil, whey, modified corn starch, parmesan cheese (parmesan cheese (pasteurized milk, salt, culture enzymes), cultured whey, disodium phosphate, salt, autolyzed yeast), salt, cream (cream, nonfat dry milk, sunflower lecithin), romano cheese (part-skim cow's milk, cheese culture, salt, enzymes), sugar, garlic, cheese flavor (maltodextrin, dextrose, natural flavors, lactic acid, triacetin), spices, onion, xanthan gum, shrimp (shrimp), salt, water, sodium, tripolyphosphate (to retain moisture)
Pasta -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 3.33333333333333 - percent_max: 100

vegetables -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

pasta -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 0 - percent_max: 50

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

durum semolina -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 0 - percent_max: 33.3333333333333

wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 20

iron -> en:iron - percent_min: 0 - percent_max: 20

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 16.6666666666667

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 12.5

broccoli -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent_min: 0 - percent_max: 11.1111111111111

red bell peppers -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 10

mushrooms -> en:mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 9.09090909090909

sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8.33333333333333

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 7.69230769230769

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714

modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 6.66666666666667

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 6.25

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 6.25

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 6.25

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4775

culture enzymes -> en:culture-enzymes - percent_min: 0 - percent_max: 0.4775

cultured whey -> en:cultured-whey - percent_min: 0 - percent_max: 3.125

disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 2.08333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4775

autolyzed yeast -> en:autolyzed-yeast - percent_min: 0 - percent_max: 0.4775

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4775

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.4775

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.4775

nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.23875

sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.159166666666667

romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.4775

part-skim cow's milk -> en:part-skim-cow-s-milk - percent_min: 0 - percent_max: 0.4775

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.23875

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.159166666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.119375

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.4775

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.4775

cheese flavor -> en:cheese-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4775

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4775

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.23875

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.159166666666667

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.119375

triacetin -> en:e1518 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0955

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4775

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.4775

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4775

shrimp -> en:shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10021 - percent_min: 0 - percent_max: 0.4775

shrimp -> en:shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10021 - percent_min: 0 - percent_max: 0.4775

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4775

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.4775

sodium -> en:sodium - percent_min: 0 - percent_max: 0.4775

tripolyphosphate -> en:tripolyphosphate - percent_min: 0 - percent_max: 0.4775

to retain moisture -> en:to-retain-moisture - percent_min: 0 - percent_max: 0.4775

Nutrition

Very good nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 24
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 4

Proteins: 4 / 5 (value: 6.7, rounded value: 6.7)

Fiber: 0 / 5 (value: 0.5, rounded value: 0.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 24.4971164067586, rounded value: 24.5)

Negative points: 3

Energy: 1 / 10 (value: 452, rounded value: 452)

Sugars: 0 / 10 (value: 1.55, rounded value: 1.55)

Saturated fat: 0 / 10 (value: 0.52, rounded value: 0.5)

Sodium: 2 / 10 (value: 191, rounded value: 191)

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

Nutritional score: (3 - 4)

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

Nutrient levels
- Fat in low quantity (1.8%)
  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 (0.52%)
  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 (1.55%)
  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 moderate quantity (0.477%)
  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 cup (194 g))	Compared to: Frozen foods
Energy	452 kj (108 kcal)	877 kj (210 kcal)	-38%
Fat	1.8 g	3.49 g	-76%
Saturated fat	0.52 g	1.01 g	-85%
Trans fat	0 g	0 g
Cholesterol	21 mg	40.7 mg	-22%
Salt	0.478 g	0.926 g	-7%
Carbohydrates	16.49 g	32 g	-16%
Fiber	0.5 g	0.97 g	-55%
Sugars	1.55 g	3.01 g	-84%
Proteins	6.7 g	13 g	+5%
Calcium	28 mg	54.3 mg	-54%
Iron	1.03 mg	2 mg	+45%
Potassium	87 mg	169 mg	-52%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	24.497 %	24.497 %

Serving size: 1 cup (194 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Product added on April 23, 2020, 9:44:54 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 9:44:54 PM CEST by org-database-usda.

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A select blend of linguine pasta, broccoli, red bell peppers, mushrooms and a creamy alfredo sauce with shrimp, shrimp alfredo