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Carving Station Turkey Breast - Cumberland Farms

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Barcode: 0705432012903 (EAN / EAN-13) 705432012903 (UPC / UPC-A)

Brands: Cumberland Farms

Brand owner: Dandee Foods

Categories: Sandwiches

Countries where sold: United States

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Health

Ingredients

67 ingredients

Black pepper turkey breast: turkey breast, water, nonfat dry milk, contains less than 1.5% of salt, sugar, sodium phosphate, potassium chloride. coated with cracked black pepper. browned in canola oil., sourdough bread: enriched bleached flour (wheat flour, malt barley flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, yeast, salt, calcium propionate (a preservative), fumaric acid, calcium stearoyl lactylate (csl), malt barley flour, mono-diglycerides, ethoxylated mono-diglycerides, malt, acetic acid, lactic acid, calcium sulfate, enzyme, potassium iodate, polysobate 60, ascorbic acid, l. cysteine, azodicarbonamide (ada), propionic acid, sodium propionate (a preservative), phosphoric acid., swiss cheese: cultured milk, water, nonfat dry milk, cream, sodium phosphate, salt, lactic acid, sorbic acid (preservative), enzymes., mayonnaise: soybean oil, water, corn syrup, egg yolks, distilled vinegar, salt, mustard seed, calcium disodium edta (to protect flavor).

Allergens: Eggs, Gluten, Milk

Food processing

Processed foods
Elements that indicate the product is in the 3 - Processed foods group:

Ingredient: Preservative

Ingredient: Salt

Ingredient: Sugar

Ingredient: Vegetable oil

Category: Sandwiches

Ingredient: Milk powder

Ingredient: Enzyme

Ingredient: Cheese

Ingredient: Sauce
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

E200 - Sorbic acid

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia

E260 - Acetic acid

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
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

E280 - Propionic acid

Propionic acid: Propionic acid -from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid- is a naturally occurring carboxylic acid with chemical formula CH3CH2CO2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH3CH2CO2− as well as the salts and esters of propionic acid are known as propionates -or propanoates-.
Source: Wikipedia

E281 - Sodium propionate

Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
Source: Wikipedia

E282 - Calcium propionate

Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
Source: Wikipedia

E297 - Fumaric acid

Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
Source: Wikipedia

E338 - Phosphoric acid

Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
Source: Wikipedia

E385 - Calcium disodium ethylenediaminetetraacetate

E927 - Azodicarbonamide and Carbamide

E927a - Azodicarbonamide

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Black-pepper-turkey-breast, Contains-less-than-1-5-of-salt, Browned-in-canola-oil, Sourdough-bread, Malt-barley-flour, Calcium-stearoyl-lactylate, Csl, Malt-barley-flour, Monodiglycerides, Ethoxylated-monodiglycerides, Polysobate-60, L, Cysteine, Ada
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Non-vegan
Non-vegan ingredients: Turkey breast, Skimmed milk powder, Swiss cheese, Soured milk, Skimmed milk powder, Cream, Egg yolk
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Non-vegetarian
Non-vegetarian ingredients: Turkey breast
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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
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: Black pepper turkey breast (turkey breast), water, nonfat dry milk, contains less than 1.5% of salt, sugar, sodium phosphate, potassium chloride, with cracked black pepper, browned in canola oil, sourdough bread (flour, wheat flour), malt barley flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid, water, yeast, salt, calcium propionate (a preservative), fumaric acid, calcium stearoyl lactylate (csl), malt barley flour, monodiglycerides, ethoxylated monodiglycerides, malt, acetic acid, lactic acid, calcium sulfate, enzyme, potassium iodate, polysobate 60, ascorbic acid, l, cysteine, azodicarbonamide (ada), propionic acid, sodium propionate (a preservative), phosphoric acid, swiss cheese (cultured milk), water, nonfat dry milk, cream, sodium phosphate, salt, lactic acid, sorbic acid (preservative), enzymes, mayonnaise (soybean oil), water, corn syrup, egg yolks, distilled vinegar, salt, mustard seed, calcium disodium edta (to protect flavor)
Black pepper turkey breast -> en:black-pepper-turkey-breast - percent_min: 1.78571428571429 - percent_max: 100

turkey breast -> en:turkey-breast - vegan: no - vegetarian: no - ciqual_food_code: 36301 - percent_min: 1.78571428571429 - percent_max: 100

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 33.3333333333333

contains less than 1.5% of salt -> en:contains-less-than-1-5-of-salt - percent_min: 0 - percent_max: 25

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.78

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78

potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78

with cracked black pepper -> en:cracked-black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 1.78

browned in canola oil -> en:browned-in-canola-oil - percent_min: 0 - percent_max: 1.78

sourdough bread -> en:sourdough-bread - percent_min: 0 - percent_max: 1.78

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.78

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.89

malt barley flour -> en:malt-barley-flour - percent_min: 0 - percent_max: 1.78

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.78

ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 1.78

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 1.78

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.78

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 1.78

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.78

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6575

calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

a preservative -> en:preservative - percent_min: 0 - percent_max: 1.6575

fumaric acid -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

calcium stearoyl lactylate -> en:calcium-stearoyl-lactylate - percent_min: 0 - percent_max: 1.6575

csl -> en:csl - percent_min: 0 - percent_max: 1.6575

malt barley flour -> en:malt-barley-flour - percent_min: 0 - percent_max: 1.6575

monodiglycerides -> en:monodiglycerides - percent_min: 0 - percent_max: 1.6575

ethoxylated monodiglycerides -> en:ethoxylated-monodiglycerides - percent_min: 0 - percent_max: 1.6575

malt -> en:malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6575

potassium iodate -> en:e917 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

polysobate 60 -> en:polysobate-60 - percent_min: 0 - percent_max: 1.6575

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

l -> en:l - percent_min: 0 - percent_max: 1.6575

cysteine -> en:cysteine - percent_min: 0 - percent_max: 1.6575

azodicarbonamide -> en:e927a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

ada -> en:ada - percent_min: 0 - percent_max: 1.6575

propionic acid -> en:e280 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

sodium propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

a preservative -> en:preservative - percent_min: 0 - percent_max: 1.6575

phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

swiss cheese -> en:swiss-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.6575

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.6575

nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1.6575

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.6575

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6575

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

preservative -> en:preservative - percent_min: 0 - percent_max: 1.6575

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6575

mayonnaise -> en:mayonnaise - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11054 - percent_min: 0 - percent_max: 1.6575

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.6575

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.6575

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 1.6575

egg yolks -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 1.6575

distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.6575

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6575

mustard seed -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.6575

calcium disodium edta -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6575

to protect flavor -> en:preservative - percent_min: 0 - percent_max: 1.6575

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 5 / 5 (value: 16.57, rounded value: 16.57)

Fiber: 0 / 5 (value: 0.6, rounded value: 0.6)

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

Negative points: 11

Energy: 2 / 10 (value: 841, rounded value: 841)

Sugars: 0 / 10 (value: 1.78, rounded value: 1.78)

Saturated fat: 2 / 10 (value: 2.37, rounded value: 2.4)

Sodium: 7 / 10 (value: 663, rounded value: 663)

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

Nutritional score: (11 - 0)

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

Nutrient levels
- Fat in moderate quantity (7.1%)
  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 moderate quantity (2.37%)
  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 (1.78%)
  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 (1.66%)
  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 (5.96 ONZ (169 g))	Compared to: Sandwiches
Energy	841 kj (201 kcal)	1,420 kj (340 kcal)	-8%
Fat	7.1 g	12 g	-22%
Saturated fat	2.37 g	4.01 g	-25%
Trans fat	0 g	0 g	-100%
Cholesterol	38 mg	64.2 mg	+27%
Salt	1.658 g	2.8 g	+20%
Carbohydrates	19.53 g	33 g	-11%
Fiber	0.6 g	1.01 g	-58%
Sugars	1.78 g	3.01 g	-23%
Proteins	16.57 g	28 g	+38%
Vitamin A	17.7 µg	29.9 µg	-88%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	89 mg	150 mg	-2%
Iron	1.6 mg	2.7 mg	+5%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 5.96 ONZ (169 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Product added on March 9, 2017, 10:47:09 PM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 12:31:55 AM CEST by org-database-usda.

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Carving Station Turkey Breast - Cumberland Farms