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  3. 12 Quiches Lorraines
12 Quiches Lorraines
Argel·Frozen Foods · 3565270001920

12 Quiches Lorraines

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Water50%—›
  • Wheat flour25%—›
  • Gluten12.5%—›
  • Whole fresh eggs12%—
  • Vegetable margarine0.3%—
  • Palm fat0.1%—
  • Oil<0.1%—›
  • Palm oil<0.1%—›
  • Colza oil<0.1%—›
  • Sunflower oil<0.1%—›
  • Water<0.1%—›
  • Salt<0.1%—›
  • Emulsifier—
  • E471—
  • Correcteurs d'acidité acide citrique—
  • Breast0.3%—
  • Salt—›
  • Dextrose—›
  • Acid—›
  • E325—
  • Antioxidant—
  • E316—
  • Preservative—
  • Pork rind—
  • Water—›
  • Salt—›
  • Glucose syrup—›
  • Lactose—›
  • E428—
  • Stabiliser—
  • E407⚠ Low
  • E450⚠ Low
  • Dextrose arôme naturels—
  • Antioxidant—
  • E316—
  • Preservative—
  • E250⚠ High
  • Fresh cream—
  • Potato starch—›
  • Emmental—
  • Lactose—›
  • Milk proteins—›
  • Rice starch—›
  • Rice flour—›
  • Salt—›
  • Dextrose—›
  • Spice extract—›
  • Flavouring—
Show original label text

Eau, farine de blé [GLUTEN), ŒUFS entiers frais 12%, margarine végétale (graisses et huiles de palme, de colza et de tournesol, eau, sel, émulsifiant E471, correcteurs d'acidité acide citrique), poitrine crue fumée 7 % origine UE poitrine de porc, sel, dextrose. acidifiant E325, antioxydant: E316, conservateurs : E250) jambon cuit standard 4,5 % origine UE (jambon de porc, couenne, eau, sel, sirop de glucose, LACTOSE, gélatine, stabilisant : E407 - E 450, dextrose arôme naturels, antioxydant E316, conservateur E250), crème fraîche 4 % (LAIT), fécule de pomme de terre, emmental (LAIT). lactose (LAIT) et protéines de LAIT, amidon de riz, farine de riz, sel, dextrose, extraits d'épices, arôme (contient lactose (LAIT)).

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.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • DiphosphatesInorganic 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. 01AQUAHydrationNot assessed
  2. 02WHEATCompoundNot assessed
  3. 03GLUTENCompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  6. 06GLUCOSECompoundNot assessed
  7. 07DEXTROSECompoundNot assessed
  8. 08ACONITIC ACID, (E)-ActiveNot assessed
  9. 09CORN SYRUPCompoundNot assessed
  10. 10ANHYDROUS LACTOSECompoundNot assessed
  11. 11.BETA.-LACTOSECompoundNot assessed
  12. 12LACTOSECompoundNot assessed
  13. 13STARCH 1551CompoundNot assessed
  14. 14Milk proteinsCompoundNot assessed
  15. 15BROWN RICECompoundNot assessed
  16. 16spice extractCompoundNot assessed

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