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ProductsPre-Packaged Fruit & Vegetables

GRILLED SALMON WITH LEMON GARLIC CREAM SAUCE ITALIAN RECIPE GRILLED SALMON & LEMON GARLIC CREAM SAUCE WITH PENNE PASTA & PARMESAN CHEESE, GRILLED SALMON WITH LEMON GARLIC CREAM SAUCE

H E Butt Grocery Company

Computed from the published ingredients and nutrition

48

Heavily processed

  1. Processing level 4−30Made through many industrial steps
  2. 2 additives−8Named additives
  3. 20 ingredients−8More than 10 costs points
Why points were deducted

Where −52 came off

  1. Nutrition per 100g−6Saturated fat −3 · Sodium −3

per 100g Scoring criteria ›

At a glance

  • Processing level 4 · Made through many industrial steps−30
  • 2 additives · Named additives−8
  • 20 ingredients · More than 10 costs points−8
  • Nutrition per 100g · Saturated fat −3 · Sodium −3−6
  • Sugars 1.8g · Trans fat 0gNo points deducted within the criteria
Per 100 gServing 167GRM Medium energy density

Nutrition

All nutrients

100 g = 0.6 sugar cubes · 1.3 cheese slices · 0.7 bowls of rice

Where the calories come from 198kcal

Carbs 35%Protein 16%Fat 49%

ItemsAmount% of dailyCategory medianDifference
Fat10.8 g20%
Carbs17.4 g5%
Fiber1.2 g5%
Calcium48 mg7%
Iron0.6 mg5%
Potassium168 mg5%
Cholesterol27 mg9%
Trans fat0 g

Ingredients and additives

20 ingredients

COOKED PENNE PASTA (PENNE PASTA [DURUM WHEAT SEMOLINA, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CANOLA OIL), LEMON GARLIC CREAM SAUCE (WHOLE MILK [MILK, VITAMIN D], UNSALTED BUTTER [PASTEURIZED CREAM, NATURAL FLAVORINGS), WATER, GARLIC [GARLIC, CITRIC ACID, ASCORBIC ACID {TO MAINTAIN COLOR}], SHALLOTS, LEMON JUICE [WATER, LEMON JUICE CONCENTRATE, LEMON OIL], PARSLEY, CORN STARCH, SALT, PECTIN [PECTIN, SUGAR], SPICE, LEMON OIL), GRILLED SALMON (SALMON, CANOLA OIL, WATER, SALT, SPICE), PARMESAN CHEESE (PASTEURIZED MILK, CHEESE CULTURE, ENZYMES, SALT, CELLULOSE POWDER), PARSLEY.

2 additives

  • Not set
  • Not set

Other choices in this category

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Source · manufacture · label

Label

USDA FoodData Central · US-FDC-2601203

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