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Chicken Pasta Parmesan

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EAN 0709355468090 · Health Management Resources Corporation · Other Deli

Identity

Name
Chicken Pasta Parmesan
Barcode (EAN/UPC)
0709355468090
Brand
Health Management Resources Corporation
Category
Other Deli
Country of origin
['en:united-states']
EAN issued in
United States / Canada (GS1 prefix 070)

Description

Chicken Pasta Parmesan (8 oz) is sold under the Health Management Resources Corporation name. Per 100 g the declared energy value is 88.1 kcal (369 kJ). It also supplies 2.2 g of fat, 0.88 g of it saturated, 10.6 g of carbohydrate, including 2.2 g of sugars, 7.05 g of protein and 0.61 g of salt per 100 g. Country of origin on the record: the United States. Catalogue classification: Other Deli.

Regulated substances (5)

Ingredients

WATER, COOKED CHICKEN, COOKED PASTA (SEMOLINA, EGG WHITES, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CRUSHED TOMATOES, PARMESAN CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), MODIFIED CORN STARCH, CONTAINS 2% OR LESS OF: ROMANO CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), GREEN BELL PEPPERS, TOMATO PASTE, SUGAR, SALT, ONION POWDER, GARLIC POWDER, SPICE, PAPRIKA EXTRACT (COLOR).

Nutrition facts (per 100 g)

FieldPer 100 g
Energy369 kJ / 88.11 kcal
Fat2.2 g
Saturated fat0.88 g
Carbohydrates10.57 g
of which sugars2.2 g
Protein7.05 g
Salt0.61 g
Sodium0.24 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (1)

Source: EU Regulation 1333/2008

Allergen (2)

Source: EU Regulation 1169/2011 Annex II

WHO Essential Medicine (2)

Source: WHO Model List of Essential Medicines

EU Cosmetic Ingredient (CosIng) (10)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (2)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (3)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (2)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (10)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (3)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (2)

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (1)

Source: ECHA — Biocidal Products Regulation

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Health Management Resources Corporation

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Data source: openfoodfacts. Last updated: . See About for the full source list.

See also

Related basics