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Uncured ham, cheese, quinoa & peppers crustless quiche, uncured ham, cheese, quinoa & peppers

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Barcode: 0038000140983 (EAN / EAN-13) 038000140983 (UPC / UPC-A)

Brand owner: The Kellogg Company

Categories: Snacks, Sweet snacks, Frozen foods, Biscuits and cakes, Cakes, Frozen cakes and pastries

Countries where sold: United States

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Health

Ingredients

36 ingredients

Egg base (whole eggs, skim milk, modified food starch, water, salt, xanthan gum, black pepper extract, citric acid), uncured smoked ham no nitrate or nitrite added except for those naturally occurring in celery juice powder (pork, water, salt, turbinado sugar, celery juice powder, cherry powder, natural flavoring), pasteurized process cheddar cheese (cultured milk, water, salt, sodium phosphates, sodium pyrophosphate, cream, vegetable color [annatto and paprika extract], lactic acid, enzymes, natamycin [preservative]), organic red quinoa, green bell peppers, red bell peppers, onions, soy lecithin.

Allergens: Eggs, Milk, Pork, Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E160b - Annatto

Additive: E160c - Paprika extract

Additive: E322 - Lecithins

Additive: E415 - Xanthan gum

Additive: E450 - Diphosphates

Ingredient: Flavouring
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.

→ Learn more about the NOVA classification

Additives

E160b - Annatto

E160c - Paprika extract

E235 - Natamycin

Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
Source: Wikipedia

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

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E339 - Sodium phosphates

Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Egg-base, Uncured-smoked-ham-no-nitrate-and-nitrite-added-except-for-those-naturally-occurring-in-celery-juice-powder, Turbinado-sugar, Pasteurized-process-cheddar-cheese
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Non-vegan
Non-vegan ingredients: Whole egg, Skimmed milk, Pork, Soured milk, Cream
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Non-vegetarian
Non-vegetarian ingredients: Pork
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: Egg base (whole eggs, skim milk, modified food starch, water, salt, xanthan gum, black pepper extract, citric acid), uncured smoked ham no nitrate and nitrite added except for those naturally occurring in celery juice powder (pork, water, salt, turbinado sugar, celery juice, cherry, natural flavoring), pasteurized process cheddar cheese (cultured milk, water, salt, sodium phosphates, sodium pyrophosphate, cream, vegetable color (annatto, paprika extract), lactic acid, enzymes, natamycin (preservative)), red quinoa, green bell peppers, red bell peppers, onions, soy lecithin
Egg base -> en:egg-base - percent_min: 12.5 - percent_max: 100

whole eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 1.5625 - percent_max: 100

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3825

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3825

black pepper extract -> en:black-pepper-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 1.3825

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3825

uncured smoked ham no nitrate and nitrite added except for those naturally occurring in celery juice powder -> en:uncured-smoked-ham-no-nitrate-and-nitrite-added-except-for-those-naturally-occurring-in-celery-juice-powder - percent_min: 0 - percent_max: 50

pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 50

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3825

turbinado sugar -> en:turbinado-sugar - percent_min: 0 - percent_max: 1.3825

celery juice -> en:celery-juice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 1.3825

cherry -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 1.3825

natural flavoring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3825

pasteurized process cheddar cheese -> en:pasteurized-process-cheddar-cheese - percent_min: 0 - percent_max: 33.3333333333333

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3825

sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3825

sodium pyrophosphate -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3825

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.3825

vegetable color -> en:vegetable-pigment - percent_min: 0 - percent_max: 1.3825

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3825

paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.69125

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3825

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3825

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3825

preservative -> en:preservative - percent_min: 0 - percent_max: 1.3825

red quinoa -> en:red-quinoa - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 9340 - percent_min: 0 - percent_max: 25

green bell peppers -> en:green-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20085 - percent_min: 0 - percent_max: 20

red bell peppers -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 16.6666666666667

onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 14.2857142857143

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 12.5

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 7

Proteins: 5 / 5 (value: 11, rounded value: 11)

Fiber: 2 / 5 (value: 2, rounded value: 2)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4.78515625, rounded value: 4.8)

Negative points: 10

Energy: 1 / 10 (value: 586, rounded value: 586)

Sugars: 0 / 10 (value: 2, rounded value: 2)

Saturated fat: 3 / 10 (value: 4, rounded value: 4)

Sodium: 6 / 10 (value: 553, rounded value: 553)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (10 - 7)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (9%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (4%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (2%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.38%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 Quiche (100 g))	Compared to: Frozen cakes and pastries
Energy	586 kj (140 kcal)	586 kj (140 kcal)	-41%
Fat	9 g	9 g	+3%
Saturated fat	4 g	4 g	+60%
Monounsaturated fat	2.1 g	2.1 g	-27%
Polyunsaturated fat	1 g	1 g	-56%
Trans fat	0 g	0 g	-100%
Cholesterol	200 mg	200 mg	+531%
Salt	1.382 g	1.38 g	+21%
Carbohydrates	7 g	7 g	-80%
Fiber	2 g	2 g	-7%
Soluble fiber	0 g	0 g	-100%
Insoluble fiber	2 g	2 g	+77%
Sugars	2 g	2 g	-72%
Proteins	11 g	11 g	+72%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Vitamin B1 (Thiamin)	0 mg	0 mg	-100%
Vitamin B2 (Riboflavin)	0.01 mg	0.01 mg	-95%
Vitamin B3/PP (Niacin)	1.4 mg	1.4 mg	-58%
Vitamin B6 (Pyridoxin)	0.08 mg	0.08 mg	-71%
Folates (total folates)	26 µg	26 µg	-59%
Vitamin B12 (cobalamin)	0.6 µg	0.6 µg	-22%
Calcium	100 mg	100 mg	-53%
Iron	0.72 mg	0.72 mg	-81%
Potassium	160 mg	160 mg	+37%
Phosphorus	107 mg	107 mg	-51%
Magnesium	12 mg	12 mg	-39%
Zinc	0.7 mg	0.7 mg	+28%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	4.785 %	4.785 %

Serving size: 1 Quiche (100 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Product added on April 22, 2020, 9:18:25 PM CEST by org-database-usda
Last edit of product page on April 22, 2020, 9:18:25 PM CEST by org-database-usda.

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Uncured ham, cheese, quinoa & peppers crustless quiche, uncured ham, cheese, quinoa & peppers