ALFREDO BROCCOLI Fettuccine & Broccoli in a Parmesan & Romano Cheese Flavored Sauce

How it scored 72 / 100

Nutrition snapshot

Ingredients 36 listed

• 1 Macaroni
  A type of dry pasta in tubular shape, traditionally made from durum semolina.
  Low
• 2 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 3 Romano Cheese
  Hard, salty Italian-style cheese typically made from cow, sheep, or goat milk; aged grated cheese.
  Low
• 4 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 5 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 6 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Broccoli
  Edible green flowering head and stalk of Brassica oleracea var. italica.
  Safe
• 9 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 10 Cream Cheese
  Soft, mild cheese made from milk and cream coagulated with lactic acid bacteria, with stabilizers commonly added.
  Low
• 11 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 12 Potassium Chloride
  Potassium chloride (KCl), an inorganic salt commonly used as a low-sodium salt substitute and nutrient.
  Low
• 13 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 14 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 15 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 16 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 17 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 18 Potato Starch
  Native starch extracted from potato tubers.
  Safe
• 19 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 20 Semolina
  Coarse-ground endosperm of durum wheat; primary ingredient in pasta.
  Low
• 21 Durum Wheat Flour
  Flour milled from durum wheat (Triticum durum), a hard wheat species.
  Low
• 22 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 23 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 24 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 25 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 26 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 27 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 28 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 29 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 30 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 31 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 32 Soya Low
• 33 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 34 Wheat
  Wheat is a cereal grain (genus Triticum).
  Low
• 35 Iron
  Mineral element; essential micronutrient. In food, typically appears as ferrous sulfate, ferric orthophosphate, or reduced iron.
  Low
• 36 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low