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Stromboli Philly Style Beef & Cheese Wrapped In Dough - Bravo

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Stromboli Philly Style Beef & Cheese Wrapped In Dough - Bravo

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Barcode: 0675565709042 (EAN / EAN-13) 675565709042 (UPC / UPC-A)

Brands: Bravo

Brand owner: BRAVO

Countries where sold: United States

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Health

Ingredients

  • icon

    61 ingredients

    Dough: hi gluten flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, salt, sugar, yeast, malt, eggs (liquid eggs with citric acid), sesame seeds. filling: beef (beef, water, dextrose, sodium phosphates, modified corn or potato starch, salt, autolyzed yeast, hydrolyzed corn protein), white cheddar cheese (pasteurized milk, cultures, salt, enzymes, annatto vegetable color, powdered cellulose [to prevent caking], natamycine [to protect flavor]), white american cheese (milk, whey, milk protein concentrate, milk fat, sodium citrate, contains less than 2% of calcium phosphate, salt, lactic acid, sodium phosphate, whey protein concentrate, sorbic acid as a preservative, enzymes, vitamin d3, cheese culture), monterey jack cheese (pasteurized milk, cheese cultures, salt, enzymes, potato starch & powdered cellulose [anti caking agents]), food starch modified.
    Allergens: Beef, Eggs, Gluten, Milk, Sesame seeds

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: E460 - Cellulose
    • Ingredient: Dextrose
    • Ingredient: Glucose
    • 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

  • 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.

  • 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

  • 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

  • E460ii - Powdered 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

  • icon

    Non-vegan

    Non-vegan ingredients: Egg, Beef, Beef, White cheddar, Pasteurised milk, Milk, Whey, Milk protein concentrate, Milkfat, Whey protein, Monterey Jack, Pasteurised milk

    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

    Non-vegetarian

    Non-vegetarian ingredients: Beef, Beef

    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!

    : Dough (hi gluten flour, wheat flour), malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid, water, salt, sugar, yeast, malt, eggs (liquid eggs with citric acid), sesame seeds, filling (beef, beef), water, dextrose, sodium phosphates, modified corn and potato starch, salt, autolyzed yeast, hydrolyzed corn protein, white cheddar cheese (pasteurized milk, cultures, salt, enzymes, annatto vegetable color, powdered cellulose (to prevent caking), natamycine (to protect flavor)), white american cheese (milk, whey, milk protein concentrate, milk fat, sodium citrate, contains less than 2% of calcium phosphate, salt, lactic acid, sodium phosphate, whey protein, sorbic acid as a preservative, enzymes, vitamin d3, cheese culture), monterey jack cheese (pasteurized milk, cheese cultures, salt, enzymes, potato starch, powdered cellulose (anti caking agents)), food starch modified
    1. Dough -> en:dough - percent_min: 3.84615384615385 - percent_max: 100
      1. hi gluten flour -> en:hi-gluten-flour - percent_min: 1.92307692307692 - percent_max: 100
      2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50
    3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. iron -> en:iron - percent_min: 0 - percent_max: 25
    5. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
    6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
    8. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5
    9. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.14
    10. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.88
    11. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88
    12. malt -> en:malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88
    13. eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.88
      1. liquid eggs with citric acid -> en:liquid-eggs-with-citric-acid - percent_min: 0 - percent_max: 0.88
    14. sesame seeds -> en:sesame-seeds - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0 - percent_max: 0.88
    15. filling -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.88
      1. beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.88
      2. beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.44
    16. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.88
    17. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.88
    18. sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88
    19. modified corn and potato starch -> en:modified-corn-and-potato-starch - percent_min: 0 - percent_max: 0.88
    20. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.88
    21. autolyzed yeast -> en:autolyzed-yeast - percent_min: 0 - percent_max: 0.88
    22. hydrolyzed corn protein -> en:hydrolysed-corn-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88
    23. white cheddar cheese -> en:white-cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 0.88
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.88
      2. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.44
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.293333333333333
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.22
      5. annatto vegetable color -> en:annatto-vegetable-color - percent_min: 0 - percent_max: 0.176
      6. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.146666666666667
        1. to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.146666666666667
      7. natamycine -> en:natamycine - percent_min: 0 - percent_max: 0.146666666666667
        1. to protect flavor -> en:preservative - percent_min: 0 - percent_max: 0.146666666666667
    24. white american cheese -> en:white-american-cheese - percent_min: 0 - percent_max: 0.88
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.88
      2. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.44
      3. milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.293333333333333
      4. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.22
      5. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 0.176
      6. contains less than 2% of calcium phosphate -> en:contains-less-than-2-of-calcium-phosphate - percent_min: 0 - percent_max: 0.146666666666667
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.146666666666667
      8. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.146666666666667
      9. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.146666666666667
      10. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.146666666666667
      11. sorbic acid as a preservative -> en:sorbic-acid-as-a-preservative - percent_min: 0 - percent_max: 0.146666666666667
      12. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0733333333333333
      13. vitamin d3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0676923076923077
      14. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.0676923076923077
    25. monterey jack cheese -> en:monterey-jack - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.88
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.88
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.44
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.293333333333333
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.22
      5. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.176
      6. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.146666666666667
        1. anti caking agents -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.146666666666667
    26. food starch modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.88

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (114 g (114 g))
    Energy 1,029 kj
    (246 kcal)     		1,170 kj
    (280 kcal)
    Fat 7.02 g 8 g
    Saturated fat 3.51 g 4 g
    Trans fat 0 g 0 g
    Cholesterol 26 mg 29.6 mg
    Salt 1.14 g 1.3 g
    Carbohydrates 34.21 g 39 g
    Fiber 0.9 g 1.03 g
    Sugars 0.88 g 1 g
    Proteins 11.4 g 13 g
    Vitamin A 26.4 µg 30.1 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 132 mg 150 mg
    Iron 1.58 mg 1.8 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 114 g (114 g)

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