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Meijer, hearty breakfast biscuit sandwiches, bacon egg & cheese

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Meijer, hearty breakfast biscuit sandwiches, bacon egg & cheese

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Barcode: 0713733494939 (EAN / EAN-13) 713733494939 (UPC / UPC-A)

Brands: Meijer

Brand owner: Meijer, Inc.

Categories: Meals

Stores: Meijer

Countries where sold: United States

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Health

Ingredients

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    68 ingredients

    Buttermilk biscuit (enriched bleached flour [enriched bleached wheat flour, niacin, iron, thiamin mononitrate, riboflavin], water, shortening [partially hydrogenated soybean and/or cottonseed oil, palm oil, soy lecithin, natural and artificial flavors, beta-carotene, tbhq and citric acid], dextrose, buttermilk powder, baking soda, sodium acid pyrophosphate, salt, sodium aluminum phosphate, calcium propionate, sorbic acid and/or potassium sorbate, guar gum, xanthan gum); egg patty (whole eggs, water, soybean oil, whey solids, modified food starch, nonfat dry milk, salt, xanthan gum, citric acid, and artificial butter flavor [partially hydrogenated soy oil and cotton seed oils, medium chain triglycerides, flavors]); pasteurized process american cheese (american cheeses [milk, cheese culture, salt, enzymes], water, cream, sodium citrate, salt, sodium phosphate, sorbic acid [preservative], lactic acid, acetic acid, artificial color, lecithin (soy); bacon round (cured with water, salt, hickory smoke flavoring, sugar, dextrose, sodium erythorbate, sodium nitrite).
    Allergens: Eggs, Gluten, Milk, Soybeans

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: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

  • E319 - Tertiary-butylhydroquinone (tbhq)

    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    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.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Buttermilk, Whole egg, Whey, Skimmed milk powder, American cheese, Milk, Cream

    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.
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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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Buttermilk-biscuit, Iron, Thiamin mononitrate, Egg-patty, And-artificial-butter-flavor, Medium-chain-triglycerides, Pasteurized-process-american-cheese, Sodium citrate, Bacon-round, Hickory-smoke-flavoring

    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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    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!

    : Buttermilk biscuit (flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin), water, shortening (soybean, cottonseed oil, palm oil, soy lecithin, natural and artificial flavors, beta-carotene, tbhq, citric acid), dextrose, buttermilk, baking soda, sodium acid pyrophosphate, salt, sodium aluminum phosphate, calcium propionate, sorbic acid, potassium sorbate, guar gum, xanthan gum), egg patty (whole eggs, water, soybean oil, whey, modified food starch, nonfat dry milk, salt, xanthan gum, citric acid, and artificial butter flavor (partially hydrogenated soy oil, cotton seed oils, medium chain triglycerides, flavors)), pasteurized process american cheese, american cheeses (milk, cheese culture, salt, enzymes), water, cream, sodium citrate, salt, sodium phosphate, sorbic acid (preservative), lactic acid, acetic acid, artificial color, lecithin, bacon round (with water, salt, hickory smoke flavoring, sugar, dextrose, sodium erythorbate, sodium nitrite)
    1. Buttermilk biscuit -> en:buttermilk-biscuit - percent_min: 6.66666666666667 - percent_max: 100
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.476190476190476 - percent_max: 100
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 100
        2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
        3. iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333
        4. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
        5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
      3. shortening -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
        1. soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 33.3333333333333
        2. cottonseed oil -> en:cottonseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17170 - percent_min: 0 - percent_max: 16.6666666666667
        3. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 11.1111111111111
        4. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 8.33333333333333
        5. natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
        6. beta-carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.55555555555556
        7. tbhq -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
        8. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
      5. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 20
      6. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      7. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8625
      9. sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
      10. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
      11. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
      12. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
      13. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
      14. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
    2. egg patty -> en:egg-patty - percent_min: 0 - percent_max: 50
      1. whole eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 50
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
      3. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 16.6666666666667
      4. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      5. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 10
      6. nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 8.33333333333333
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8625
      8. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
      9. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
      10. and artificial butter flavor -> en:and-artificial-butter-flavor - percent_min: 0 - percent_max: 1.8625
        1. partially hydrogenated soy oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.8625
        2. cotton seed oils -> en:cottonseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17170 - percent_min: 0 - percent_max: 0.93125
        3. medium chain triglycerides -> en:medium-chain-triglycerides - percent_min: 0 - percent_max: 0.620833333333333
        4. flavors -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.465625
    3. pasteurized process american cheese -> en:pasteurized-process-american-cheese - percent_min: 0 - percent_max: 33.3333333333333
    4. american cheeses -> en:american-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8625
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8625
    5. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 20
    6. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667
    7. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 14.2857142857143
    8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8625
    9. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
    10. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 1.8625
    11. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
    12. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8625
    13. artificial color -> en:colour - percent_min: 0 - percent_max: 1.8625
    14. lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8625
    15. bacon round -> en:bacon-round - percent_min: 0 - percent_max: 1.8625
      1. with water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.8625
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.93125
      3. hickory smoke flavoring -> en:hickory-smoke-flavoring - percent_min: 0 - percent_max: 0.620833333333333
      4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.465625
      5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.3725
      6. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.310416666666667
      7. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.266071428571429

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 5 / 5 (value: 10.78, rounded value: 10.78)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.30357142857143, rounded value: 3.3)

    Negative points: 17

    • Energy: 3 / 10 (value: 1230, rounded value: 1230)
    • Sugars: 0 / 10 (value: 1.96, rounded value: 2)
    • Saturated fat: 6 / 10 (value: 6.86, rounded value: 6.9)
    • Sodium: 8 / 10 (value: 745, rounded value: 745)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (17 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 SANDWICH (102 g))     		Compared to: Meals
    Energy 1,230 kj
    (294 kcal)     		1,250 kj
    (300 kcal)     		+75%
    Fat 15.69 g 16 g +143%
    Saturated fat 6.86 g 7 g +230%
    Trans fat 0 g 0 g -100%
    Cholesterol 127 mg 130 mg +900%
    Carbohydrates 26.47 g 27 g +53%
    Sugars 1.96 g 2 g -17%
    Fiber 1 g 1.02 g -44%
    Proteins 10.78 g 11 g +59%
    Salt 1.862 g 1.9 g +84%
    Vitamin A 220.5 µg 225 µg +183%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 294 mg 300 mg +410%
    Iron 1.76 mg 1.8 mg +56%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.304 % 3.304 %
Serving size: 1 SANDWICH (102 g)

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Product added on by usda-ndb-import
Last edit of product page on by org-database-usda.
Product page also edited by teolemon.

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