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Pappardelle's, chili rellono ravioli

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Barcode: 0719433100101 (EAN / EAN-13) 719433100101 (UPC / UPC-A)

Brands: Pappardelle's

Brand owner: Jsp Enterprises, Ltd.

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Pastas

Countries where sold: United States

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Health

Ingredients

65 ingredients

Filling poblano peppers, onion, cream cheese (pasteurized milk and cream, cheese culture, soybean fiber, salt, carob bean and/or xanthan and/or guar gums), pepper jack cheese (monterrey jack cheese (pasteurized milk, cheese cultures, salt, enzymes), jalapeno peppers, spices, salt, powdered cellulose), cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto color, corn starch, potato starch powdered cellulose), garlic, jalapeno peppers, olive oil, pork base (roasted pork, salt, hydrolyzed corn protein, maltodextrin, autolyzed yeast extract, seasonings (with hydrolyzed corn, soy, wheat protein, yeast extract, dextrose, lactic acid), hydrolyzed soy, wheat gluten protein), salt, cellulose, soybean fiber, dough durum semolina flour (milled wheat, niacin, iron, thiamine mononitrate, riboflavin, folic acid), eggs, water, yellow corn, blue corn, wheat gluten, red chili pepper, vegetable oil, spices, vegetable/xanthan gum, salt, natural coloring.

Allergens: Eggs, Milk, Soybeans

Food processing

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

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Additive: E460 - Cellulose

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Glucose

Ingredient: Gluten

Ingredient: Maltodextrin
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

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

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.

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.

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

May contain palm oil

Ingredients that may contain palm oil: Vegetable oil

Non-vegan
Non-vegan ingredients: Cream cheese, Pasteurized milk and cream, Pepper jack, Pasteurised milk, Cheddar, Cultured pasteurized milk, Pork, Egg
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Non-vegetarian
Non-vegetarian ingredients: Pork
Some 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!

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.
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!
: Filling poblano peppers, onion, cream cheese (pasteurized milk and cream, cheese culture, soybean fiber, salt, carob bean and xanthan and guar gums), pepper jack cheese (monterrey jack cheese (pasteurized milk, cheese cultures, salt, enzymes), jalapeno peppers, spices, salt, powdered cellulose), cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto color, corn starch, potato starch powdered cellulose), garlic, jalapeno peppers, olive oil, pork base (pork, salt, hydrolyzed corn protein, maltodextrin, autolyzed yeast extract, seasonings (with hydrolyzed corn, soy, wheat protein, yeast extract, dextrose, lactic acid), hydrolyzed soy, wheat gluten protein), salt, cellulose, soybean fiber, dough durum semolina flour (milled wheat, niacin, iron, thiamine mononitrate, riboflavin, folic acid), eggs, water, yellow corn, blue corn, wheat gluten, red chili pepper, vegetable oil, spices, vegetable, xanthan gum, salt, natural coloring
Filling poblano peppers -> en:filling-poblano-peppers - percent_min: 4 - percent_max: 100

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 50

cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333

pasteurized milk and cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

soybean fiber -> en:soybean-fiber - percent_min: 0 - percent_max: 11.1111111111111

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7075

carob bean and xanthan and guar gums -> en:carob-bean-and-xanthan-and-guar-gums - percent_min: 0 - percent_max: 0.7075

pepper jack cheese -> en:pepper-jack - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25

monterrey jack cheese -> en:monterrey-jack-cheese - percent_min: 0 - percent_max: 25

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7075

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7075

jalapeno peppers -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 12.5

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7075

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7075

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 20

cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7075

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7075

annatto color -> en:annatto-color - percent_min: 0 - percent_max: 0.7075

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.7075

potato starch powdered cellulose -> en:potato-starch-powdered-cellulose - percent_min: 0 - percent_max: 0.7075

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 16.6666666666667

jalapeno peppers -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 14.2857142857143

olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 12.5

pork base -> en:pork-base - percent_min: 0 - percent_max: 11.1111111111111

pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 11.1111111111111

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7075

hydrolyzed corn protein -> en:hydrolysed-corn-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7075

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7075

autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7075

seasonings -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7075

with hydrolyzed corn -> en:with-hydrolyzed-corn - percent_min: 0 - percent_max: 0.7075

soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35375

wheat protein -> en:wheat-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.235833333333333

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.176875

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.176875

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.117916666666667

hydrolyzed soy -> en:hydrolyzed-soy - percent_min: 0 - percent_max: 0.7075

wheat gluten protein -> en:wheat-gluten-protein - percent_min: 0 - percent_max: 0.7075

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7075

cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7075

soybean fiber -> en:soybean-fiber - percent_min: 0 - percent_max: 0.7075

dough durum semolina flour -> en:dough-durum-semolina-flour - percent_min: 0 - percent_max: 0.7075

milled wheat -> en:milled-wheat - percent_min: 0 - percent_max: 0.7075

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.35375

iron -> en:iron - percent_min: 0 - percent_max: 0.235833333333333

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.176875

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.176875

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.117916666666667

eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.7075

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.7075

yellow corn -> en:yellow-corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 0.7075

blue corn -> en:blue-corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 0.7075

wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7075

red chili pepper -> en:red-chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 0.7075

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7075

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7075

vegetable -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7075

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7075

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7075

natural coloring -> en:natural-colours - percent_min: 0 - percent_max: 0.7075

Nutrition

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: 28
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 7

Proteins: 5 / 5 (value: 10.62, rounded value: 10.62)

Fiber: 2 / 5 (value: 2.7, rounded value: 2.7)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 28.1252059936523, rounded value: 28.1)

Negative points: 9

Energy: 2 / 10 (value: 1000, rounded value: 1000)

Sugars: 0 / 10 (value: 1.77, rounded value: 1.77)

Saturated fat: 4 / 10 (value: 4.42, rounded value: 4.4)

Sodium: 3 / 10 (value: 283, rounded value: 283)

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

Nutritional score: (9 - 7)

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

Nutrient levels
- Fat in moderate quantity (8.85%)
  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 (4.42%)
  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 (1.77%)
  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 (0.708%)
  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 (4 ONZ (113 g))	Compared to: Pastas
Energy	1,000 kj (239 kcal)	1,130 kj (270 kcal)	-28%
Fat	8.85 g	10 g	+211%
Saturated fat	4.42 g	4.99 g	+604%
Trans fat	0 g	0 g
Cholesterol	93 mg	105 mg	+840%
Salt	0.708 g	0.799 g	+141%
Carbohydrates	28.32 g	32 g	-56%
Fiber	2.7 g	3.05 g	-25%
Sugars	1.77 g	2 g	-29%
Proteins	10.62 g	12 g	-7%
Vitamin A	199.2 µg	225 µg	+983%
Vitamin C (ascorbic acid)	47.8 mg	54 mg	+30,939%
Calcium	133 mg	150 mg	+384%
Iron	2.39 mg	2.7 mg	+1%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	28.125 %	28.125 %

Serving size: 4 ONZ (113 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Product added on March 10, 2017, 9:03:46 AM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 12:55:06 AM CEST by org-database-usda.

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Pappardelle's, chili rellono ravioli