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Chicken & Broccoli Asiago Pasta - Fresh & Easy Llc

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Chicken & Broccoli Asiago Pasta - Fresh & Easy Llc

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Barcode: 5051379104603 (EAN / EAN-13)

Brands: Fresh & Easy Llc

Brand owner: FRESH & EASY, LLC

Countries where sold: United States

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Health

Ingredients

  • icon

    62 ingredients

    Cooked pasta [water, pasta (durum wheat semolina, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid)], cheese sauce {reduced fat milk, cream, water, asiago cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), gouda cheese (pasteurized part-skim milk, cheese culture, salt, enzymes, calcium chloride, annatto color, unsalted butter (pasteurized cream, natural flavor, lactic acid, starter distillate), all-purpose flour [bleached wheat flour, malted barley flour, iron (reduced iron), thiamin mononitrate, riboflavin, folic acid], garlic puree, corn starch, salt, black pepper}, broccoli, cooked white meat chicken strips (white meat chicken, chicken broth, contains less than 2% of: modified potato starch, garlic powder, canola oil, soybean oil, salt, sodium phosphate, chicken fat, flavor), asiago cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), parsley, crushed red pepper.
    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:

    • Ingredient: Flavouring

    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

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Semi-skimmed milk, Cream, Asiago, Pasteurized semi-skimmed milk, Gouda, Pasteurized semi-skimmed milk, Unsalted butter, Cream, Chicken broth, Chicken fat, Asiago, Pasteurized semi-skimmed 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: Chicken broth, Chicken fat

    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!

    : Cooked pasta (water, pasta (durum wheat semolina, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid)), cheese sauce (reduced fat milk, cream, water, asiago cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), gouda cheese, pasteurized part-skim milk, cheese culture, salt, enzymes, calcium chloride, annatto color, unsalted butter (cream, natural flavor, lactic acid, starter distillate), all-purpose flour (wheat flour, malted barley flour, iron (reduced iron), thiamin mononitrate, riboflavin, folic acid), garlic puree, corn starch, salt, black pepper), broccoli, cooked white meat chicken strips (white meat chicken, chicken broth, contains less than 2% of (modified potato starch), garlic, canola oil, soybean oil, salt, sodium phosphate, chicken fat, flavor), asiago cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), parsley, red pepper
    1. Cooked pasta -> en:cooked-pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 14.2857142857143 - percent_max: 100
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7.14285714285714 - percent_max: 100
      2. pasta -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 0 - percent_max: 50
        1. durum wheat semolina -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 0 - percent_max: 50
        2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
        3. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 16.6666666666667
        4. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 12.5
        5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
        6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 8.33333333333333
    2. cheese sauce -> en:cheese-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      1. reduced fat milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 50
      2. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 25
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
      4. asiago cheese -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 12.5
        1. pasteurized part-skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 12.5
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.25
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4025
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4025
      5. gouda cheese -> en:gouda - vegan: no - vegetarian: maybe - ciqual_food_code: 12736 - percent_min: 0 - percent_max: 10
      6. pasteurized part-skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 8.33333333333333
      7. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4025
      9. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4025
      10. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4025
      11. annatto color -> en:annatto-color - percent_min: 0 - percent_max: 0.4025
      12. unsalted butter -> en:unsalted-butter - vegan: no - vegetarian: yes - ciqual_food_code: 16400 - percent_min: 0 - percent_max: 0.4025
        1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.4025
        2. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.20125
        3. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.134166666666667
        4. starter distillate -> en:starter-distillate - percent_min: 0 - percent_max: 0.100625
      13. all-purpose flour -> en:all-purpose-flour - percent_min: 0 - percent_max: 0.4025
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.4025
        2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 0.20125
        3. iron -> en:iron - percent_min: 0 - percent_max: 0.134166666666667
          1. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 0.134166666666667
        4. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.100625
        5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.0805
        6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.0805
      14. garlic puree -> en:garlic-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.4025
      15. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.4025
      16. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4025
      17. black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.4025
    3. broccoli -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent_min: 0 - percent_max: 33.3333333333333
    4. cooked white meat chicken strips -> en:cooked-white-meat-chicken-strips - percent_min: 0 - percent_max: 25
      1. white meat chicken -> en:white-meat-chicken - percent_min: 0 - percent_max: 25
      2. chicken broth -> en:chicken-broth - vegan: no - vegetarian: no - ciqual_food_code: 11174 - percent_min: 0 - percent_max: 12.5
      3. contains less than 2% of -> en:contains-less-than-2-of - percent_min: 0 - percent_max: 8.33333333333333
        1. modified potato starch -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 8.33333333333333
      4. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 6.25
      5. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5
      6. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 4.16666666666667
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4025
      8. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4025
      9. chicken fat -> en:chicken-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16540 - percent_min: 0 - percent_max: 0.4025
      10. flavor -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4025
    5. asiago cheese -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20
      1. pasteurized part-skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 20
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4025
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4025
    6. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 16.6666666666667
    7. red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 14.2857142857143

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 cup (192 g))
    Energy 544 kj
    (130 kcal)     		1,040 kj
    (250 kcal)
    Fat 5.21 g 10 g
    Saturated fat 2.6 g 4.99 g
    Trans fat 0 g 0 g
    Cholesterol 23 mg 44.2 mg
    Salt 0.402 g 0.773 g
    Carbohydrates 13.54 g 26 g
    Fiber 1 g 1.92 g
    Sugars 1.56 g 3 g
    Proteins 7.81 g 15 g
    Vitamin A 234.3 µg 450 µg
    Vitamin C (ascorbic acid) 18.8 mg 36.1 mg
    Calcium 78 mg 150 mg
    Iron 0.75 mg 1.44 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13.562 % 13.562 %
Serving size: 1 cup (192 g)

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