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  3. Quiche Lorraine
Quiche Lorraine
Rustadou·Meals · 2334595029251

Quiche Lorraine

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Cream17%—›
  • Jambon cuit choix17%—
  • Pork meat9.4%—
  • Water3.8%—›
  • Salt0.8%—›
  • Glucose syrup0.8%—›
  • Stabilisants e4500.8%⚠ Low
  • E4510.8%⚠ Low
  • Natural flavouring0.4%—
  • Preservative0.2%—
  • E2500.2%⚠ High
  • E3010.2%—
  • Egg15%—›
  • Wheat flour12.5%—›
  • Smoked lardoons10%—
  • Pork breast6.3%—
  • Salt0.8%—›
  • Dextrose0.8%—›
  • Acid0.8%—›
  • E3300.4%—
  • Antioxidant0.4%—
  • E3160.8%—
  • Preservative0.8%—
  • E2500.8%⚠ High
  • Emmental10%—
  • Emmental7.5%—
  • Potato starch2.5%—›
  • Butter6.6%—›
  • Butter4.9%—›
  • Colour1.7%—
  • E1601.7%—
  • Semi skimmed milk2.9%—
  • Water2.3%—›
  • Salt0.8%—›
  • Invert sugar syrup0.8%—›
  • Wheat starch0.8%—›
  • Milk proteins0.8%—›
  • Thickener0.8%—
  • E4120.8%—
  • E4150.8%—
  • Emulsifier0.8%—
  • E4710.8%—
  • Flour treatment agent0.8%—
  • E3000.8%—
  • Pepper0.8%—›
Show original label text

CRÈME 17 %, Jambon cuit choix 17 % (viande de porc, eau, sel, sirop de glucose, stabilisants E450 et E451, arôme naturel, conservateurs : E250 et E301), ŒUFS 15 %, farine de BLÉ, Lardons fumés 10 % (poitrine de porc, sel, dextrose, acidifiant : E330. antioxydant : E316, conservateur : E250), EMMENTAL 10 % (EMMENTAL, amidon de pomme de terre). BEURRE 6.6 % (BEURRE, colorant : caroténoïdes), LAIT demi-écrémé, eau, sel, sirop de sucre inverti, amidon de BLÉ, protéines de LAIT, épaississants : E412 et E415, émulsifiant E471, agent de traitement de la farine E300, poivre.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01CREAMCompoundNot assessed
  2. 02EGGCompoundNot assessed
  3. 03WHEATCompoundNot assessed
  4. 04BUTTERCompoundNot assessed
  5. 05AQUAHydrationNot assessed
  6. 06SALTCompoundNot assessed
  7. 07INVERT SUGAR SYRUPCompoundNot assessed
  8. 08STARCH 1551CompoundNot assessed
  9. 09Milk proteinsCompoundNot assessed
  10. 10BLACK PEPPERCompoundNot assessed

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