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Famous Beef Pie - Mrs Macs - 200 g
Famous Beef Pie - Mrs Macs - 200 g
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Barcode: 9310663800017 (EAN / EAN-13)
Common name: Beef pie
Quantity: 200 g
Brands: Mrs Macs
Origin of ingredients: Australia
Manufacturing or processing places: Australia
Link to the product page on the official site of the producer: http://www.mrsmacs.com.au/our_pies/pies/...
Stores: Liberty
Countries where sold: Australia
Matching with your preferences
Health
Ingredients
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32 ingredients
Beef (Minimum 25%), Wheat, Water, Vegetable Oils (Vegetable Oil, Water, Salt, Emulsifiers (471, Soy Lecithin), Antioxidant (320), Flavour), Thickener (1422), Seasoning (621, 635)), Soy Flour, Salt, Flavour (Wheat, Soy), Hydrolysed Vegetable Protein, Milk Solids, Colour (150c), Sugar, Pastry Glaze (Milk Solids, Colour (160a))Allergens: Gluten, Milk, SoybeansTraces: Eggs
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:
- Additive: E1422 - Acetylated distarch adipate
- Additive: E150c - Ammonia caramel
- Additive: E160a - Carotene
- Additive: E322 - Lecithins
- Additive: E471 - Mono- and diglycerides of fatty acids
- Additive: E621 - Monosodium glutamate
- Additive: E635 - Disodium 5'-ribonucleotide
- Ingredient: Colour
- Ingredient: Emulsifier
- Ingredient: Flavouring
- Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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E1422 - Acetylated distarch adipate
Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.Source: Wikipedia
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E160a - Carotene
Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.Source: Wikipedia
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E320 - Butylated hydroxyanisole (bha)
Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.Source: Wikipedia
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E322 - Lecithins
Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.Source: Wikipedia
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E322i - Lecithin
Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.Source: Wikipedia
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E471 - Mono- and diglycerides of fatty acids
Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.Source: Wikipedia
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E621 - Monosodium glutamate
Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.Source: Wikipedia
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: Vegetable oil
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Non-vegan
Non-vegan ingredients: Beef, Milk solids, Milk solidsSome ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
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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!
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Non-vegetarian
Non-vegetarian ingredients: BeefSome 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!
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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!
Beef 25%, _Wheat_, Water, Vegetable Oils (Vegetable Oil, Water, Salt, Emulsifiers (471, _Soy_ Lecithin), Antioxidant (320), Flavour), Thickener (1422), Seasoning (621, 635), _Soy_ Flour, Salt, Flavour (_Wheat_, _Soy_), Hydrolysed Vegetable Protein, _Milk_ Solids, Colour (150c), Sugar, Pastry Glaze (_Milk_ Solids, Colour (160a))- Beef -> en:beef - vegan: no - vegetarian: no - percent_min: 25 - percent: 25 - percent_max: 25
- _Wheat_ -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 5.76923076923077 - percent_max: 25
- Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 4.16666666666667 - percent_max: 25
- Vegetable Oils -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 2.27272727272727 - percent_max: 25
- Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.378787878787879 - percent_max: 25
- Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
- Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 6.25
- 471 -> en:471 - percent_min: 0 - percent_max: 6.25
- _Soy_ Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
- Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 5
- 320 -> en:320 - percent_min: 0 - percent_max: 5
- Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
- Thickener -> en:thickener - percent_min: 0 - percent_max: 20
- 1422 -> en:1422 - percent_min: 0 - percent_max: 20
- Seasoning -> en:coating - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 16.7395104895105
- 621 -> en:621 - percent_min: 0 - percent_max: 16.7395104895105
- 635 -> en:635 - percent_min: 0 - percent_max: 8.36975524475525
- _Soy_ Flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.3916083916084
- Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1596736596737
- Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.56543456543457
- _Wheat_ -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.56543456543457
- _Soy_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.78271728271728
- Hydrolysed Vegetable Protein -> en:hydrolysed-vegetable-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.36975524475525
- _Milk_ Solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.43978243978244
- Colour -> en:colour - percent_min: 0 - percent_max: 6.6958041958042
- 150c -> en:150c - percent_min: 0 - percent_max: 6.6958041958042
- Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.08709472345836
- Pastry Glaze -> en:pastry-glaze - percent_min: 0 - percent_max: 5.57983682983683
- _Milk_ Solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.57983682983683
- Colour -> en:colour - percent_min: 0 - percent_max: 2.78991841491841
- 160a -> en:160a - percent_min: 0 - percent_max: 2.78991841491841
Nutrition
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Poor nutritional quality
⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteins: 5 / 5 (value: 9.2, rounded value: 9.2)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)
Negative points: 14
- Energy: 3 / 10 (value: 1160, rounded value: 1160)
- Sugars: 0 / 10 (value: 0.6, rounded value: 0.6)
- Saturated fat: 7 / 10 (value: 7.2, rounded value: 7.2)
- Sodium: 4 / 10 (value: 436.88, rounded value: 436.9)
The points for proteins are not counted because the negative points are greater or equal to 11.
Score nutritionnel: 14 (14 - 0)
Nutri-Score: D
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Fat in moderate quantity (15.1%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in high quantity (7.2%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in low quantity (0.6%)
What you need to know- A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
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Salt in moderate quantity (1.09%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (200 g)Compared to: Pies Energy 1,160 kj
(277 kcal)2,320 kj
(554 kcal)+12% Fat 15.1 g 30.2 g +31% Saturated fat 7.2 g 14.4 g +29% Trans fat 0.2 g 0.4 g Carbohydrates 25.7 g 51.4 g -22% Sugars 0.6 g 1.2 g -94% Fiber ? ? Proteins 9.2 g 18.4 g +65% Salt 1.092 g 2.18 g +55% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Environment
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Eco-Score not computed - Unknown environmental impact
We could not compute the Eco-Score of this product as it is missing some data, could you help complete it?Could you add a precise product category so that we can compute the Eco-Score? Add a category
Packaging
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Packaging with a medium impact
Wrapper (Plastic)
Transportation
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Origins of ingredients
Origins of ingredients with a high impact
Origin of the product and/or its ingredients % of ingredients Impact Australia Medium
Data sources
Product added on by rjhunter
Last edit of product page on by packbot.
Product page also edited by foodorigins, jennifersmith, roboto-app.