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Quiche lorraine
Boni, Boni SelectionMeals · 5400141421019

Quiche lorraine

Greenveil's read: consider avoiding. Food health critical · 6 additives of concern.

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy

Declared on pack via Open Food Facts · updated 16 Mar 2026

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Why it's rated this way

6 additives on this label are on our additives-of-concern list.

  1. Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.
  2. Potassium nitrateModerate concernReducible to nitrite; nitrosamine precursor in cured meats.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Reducible to nitrite; nitrosamine precursor in cured meats.
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.
  3. Sodium phosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.
  4. CarrageenanMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.
  5. DiphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.
  6. TriphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.

A food's rating also reflects nutrition (Nutri-Score) and processing (NOVA); the additives above are the ingredient-level part of it.

Ingredients

  • Pâte32.8%No flag
  • Farine de BLÉ19.7%No flag
  • Matières grasses6.6%No flag
  • Graisse de colza3.3%No flag
  • BEURRE concentré3.3%No flag
  • Eau3.3%No flag
  • Protéines de LAIT1.6%No flag
  • Sel1.6%No flag›
  • LAIT entier24.8%No flag
  • Oeufs12.4%No flag
  • Au sol12.4%No flag
  • Lardons fumés7.3%No flag
  • Poitrine de porc4.1%No flag
  • Sel1.6%No flag›
  • Dextrose0.8%No flag›
  • Sirop de glucose0.4%No flag
  • Antioxydant0.2%No flag
  • E3010.2%No flag
  • Conservateurs<0.1%No flag
  • E250<0.1%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • E252<0.1%Moderate

    Reducible to nitrite; nitrosamine precursor in cured meats.

  • Arômes naturels<0.1%No flag
  • Épices<0.1%No flag
  • Jambon7.3%No flag
  • Viande de porc4.2%No flag
  • Eau1.6%No flag
  • Sel iodé0.8%No flag
  • Bouillon de porc0.4%No flag
  • Viande de porc0.2%No flag
  • Sel<0.1%No flag›
  • Sirop de glucose<0.1%No flag
  • Stabilisants0.2%No flag
  • E450<0.1%Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • E451<0.1%Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • Antioxydant<0.1%No flag
  • E301<0.1%No flag
  • Conservateur<0.1%No flag
  • E250<0.1%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Crème5.1%No flag
  • Crème3.2%No flag
  • Stabilisant1.8%No flag
  • E4071.8%Low

    Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.

  • Oignons2.8%No flag
  • Emmental1.9%No flag
  • Sauce béchamel1%No flag
  • Farine de BLÉ0.5%No flag
  • Maltodextrine0.2%No flag
  • Amidon modifié0.1%No flag
  • LAIT écrémé en poudre<0.1%No flag
  • Sel iodé<0.1%No flag
  • PETIT-LAIT en poudre<0.1%No flag
  • AmidonNo flag
  • Extrait de levureNo flag
  • Huile de colzaNo flag
  • Oignons déshydratésNo flag
  • ÉpaississantNo flag
  • E412No flag
  • Extrait de vin blancNo flag
  • Arômes naturelsNo flag
  • Fromage fondu1%No flag
  • Fromage0.5%No flag
  • Sel de fonte0.2%No flag
  • E3390.2%Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • Sel0.2%No flag›
  • Amidon modifié1%No flag
  • Amidon1%No flag
  • Sel0.9%No flag›
  • Poivre0.9%No flag
Show original label text

32,8 % pâte [farine de BLÉ, matières grasses (graisse de colza, BEURRE concentré), eau, protéines de LAIT, sel], LAIT entier, 12,4 % OEUFS (au sol), 7,3 % lardons fumés[poitrine de porc, sel, dextrose, sirop de glucose, antioxydant(E301), conservateurs (E250, E252), arômes naturels, épices],7,3 % jambon [viande de porc, eau, sel iodé, bouillon de porc(viande de porc, sel, sirop de glucose), stabilisants (E450, E451), antioxydant (E301), conservateur (E250)], crème [CRÈME, stabilisant (E407)], 2,8 % oignons, 1,9 % EMMENTAL, sauce béchamel [farine de BLÉ, maltodextrine, amidon modifié, LAIT écrémé en poudre, sel iodé, PETIT-LAIT en poudre, amidon, extrait de levure, huile de colza, oignons déshydratés, épaississant (E412),extrait de vin blanc, arômes naturels], fromage fondu [FROMAGE, sel de fonte (E339), sel], amidon modifié, amidon, sel, poivre.

Alerts

Declared allergens

This product declares Dairy.

Declared on pack via Open Food Facts · updated 16 Mar 2026

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.
  • Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • 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.
  • 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

Chemical identity has not been assessed for this ingredient yet.

Trust & sources

Where this product data comes from

How we assembled this record: source coverage, image cache state, review state, and the active product version.

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Ingredient content

Normalized label parsed

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