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Sharwoods Rogan Josh - Sharwood's

Sharwoods Rogan Josh - Sharwood's

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Barcode: 5000197152686 (EAN / EAN-13)

Common name: Rogan Josh sauce

Brands: Sharwood's

Stores: Woolworths

Countries where sold: Australia

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Health

Nutrition

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    Nutri-Score UNKNOWN

    Missing category
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      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    Could you add the information needed to compute the Nutri-Score? Add a category

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 320 kj
    (76 kcal)
    Fat 4.667 g
    Saturated fat 0.476 g
    Carbohydrates 6.19 g
    Sugars 4.286 g
    Fiber ?
    Proteins 1.524 g
    Salt 0.724 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 77.595 %

Ingredients

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    17 ingredients


    Tomato Purée (27%), Tomatoes (26%), Onion, Water, Rapeseed Oil, Yoghurt (2.5%) (Milk), Garlic Purée, Ginger Purée, Modified Maize Starch, Sugar, Coriander, Ground Spices, Salt, Ground Cumin, Chilli Powder, Acidity Regulator (Lactic Acid).
    Allergens: Milk

Food processing

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    Food processing level unknown


    The category of the product must be specified in order to determine the NOVA group.

    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

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    en: Tomato Purée 27%, Tomatoes 26%, Onion, Water, Rapeseed Oil, Yoghurt 2.5%, Garlic Purée, Ginger, Modified Maize Starch, Sugar, Coriander, Spices, Salt, Cumin, Chilli, Acidity Regulator (Lactic Acid)
    1. Tomato Purée -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 27 - percent: 27 - percent_max: 27
    2. Tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 26 - percent: 26 - percent_max: 26
    3. Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 3.35714285714286 - percent_max: 26
    4. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2.5 - percent_max: 23.5
    5. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2.5 - percent_max: 14.8333333333333
    6. Yoghurt -> en:yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    7. Garlic Purée -> en:garlic-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.5
    8. Ginger -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 2.5
    9. Modified Maize Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.5
    10. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.5
    11. Coriander -> en:coriander - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    12. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    13. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7238095
    14. Cumin -> en:cumin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7238095
    15. Chilli -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 0.7238095
    16. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.7238095
      1. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7238095

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Data sources

Product added on by kiliweb
Last edit of product page on by samanthalandrews.
Product page also edited by archanox, autorotate-bot, cirno, openfoodfacts-contributors, yuka.U0poYU81MGJxdVFOa3ZZU3hEZnpvSWxxN282dllIenJNTFl5SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmhuUPDGqRj7FSXjtWC319CVNs3qeshowabTI6g.

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