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Hannaford, bacon, jalepeno & cheddar quiche

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Hannaford, bacon, jalepeno & cheddar quiche

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Barcode: 0041268198702 (EAN / EAN-13) 041268198702 (UPC / UPC-A)

Brands: Hannaford, Hannaford Bros. Co.

Brand owner: Hannaford Bros. Co.

Countries where sold: United States

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Health

Ingredients

  • icon

    71 ingredients

    Filling (water, liquid eggs, yellow cheddar cheese [pasteurized milk, cheese cultures, salt, enzymes, annatto {color}, potato starch & powdered cellulose {anti-caking}], mayonnaise [soybean oil, distilled vinegar, egg yolks, sugar, salt, spices, oleoresin paprika, calcium, disodium edta], uncured bacon [pork, water, brown sugar, sea salt, celery powder, lactic acid starter culture], onions, modified food starch, heavy cream [contains milk], jalapeno pepper [with water, vinegar, salt, calcium chloride, garlic], hot sauce [aged cayenne red peppers, vinegar, water, salt, garlic powder], salt, worcestershire sauce [distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract], nisin, phosphoric acid. crust (wheat flour [with niacin, iron, thiamine, riboflavin, folic acid], palm oil, water, whole eggs, salt).
    Allergens: Eggs, Gluten, Milk, Pork

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: E160b - Annatto
    • Additive: E460 - Cellulose
    • Ingredient: Colour
    • Ingredient: Flavouring

    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

  • E234 - Nisin

    Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
    Source: Wikipedia

  • E338 - Phosphoric acid

    Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
    Source: Wikipedia

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460ii - Powdered cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    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: Liquid egg, Pasteurised milk, Egg yolk, Pork, Anchovy, Whole egg

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Pork, Anchovy

    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!

    : Filling, water, liquid eggs, yellow cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto (color), potato starch, powdered cellulose (anti-caking)), mayonnaise (soybean oil, distilled vinegar, egg yolks, sugar, salt, spices, oleoresin paprika, calcium, disodium edta), uncured bacon (pork, water, brown sugar, sea salt, celery powder, lactic acid starter culture), onions, modified food starch, jalapeno pepper (with water, vinegar, salt, calcium chloride, garlic), hot sauce (aged cayenne red peppers, vinegar, water, salt, garlic), salt, worcestershire sauce (distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind, natural flavorings, chili pepper), nisin, phosphoric acid, crust (wheat flour (with niacin, iron, thiamine, riboflavin, folic acid), palm oil, water, whole eggs, salt)
    1. Filling -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 6.66666666666667 - percent_max: 100
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. liquid eggs -> en:liquid-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 33.3333333333333
    4. yellow cheddar cheese -> en:yellow-cheddar-cheese - percent_min: 0 - percent_max: 25
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
      2. cheese cultures -> 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: 1.4725
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4725
      5. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4725
        1. color -> en:colour - percent_min: 0 - percent_max: 1.4725
      6. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.4725
      7. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4725
        1. anti-caking -> en:anti-caking - percent_min: 0 - percent_max: 1.4725
    5. mayonnaise -> en:mayonnaise - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11054 - percent_min: 0 - percent_max: 20
      1. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 20
      2. distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 10
      3. egg yolks -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 6.66666666666667
      4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.71
      5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.71
      6. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.71
      7. oleoresin paprika -> en:oleoresin-paprika - percent_min: 0 - percent_max: 0.71
      8. calcium -> en:calcium - percent_min: 0 - percent_max: 0.71
      9. disodium edta -> en:disodium-edta - percent_min: 0 - percent_max: 0.71
    6. uncured bacon -> en:uncured-bacon - percent_min: 0 - percent_max: 16.6666666666667
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 16.6666666666667
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8.33333333333333
      3. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 0.71
      4. sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.71
      5. celery powder -> en:celery-powder - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 0.71
      6. lactic acid starter culture -> en:lactic-acid-starter-culture - percent_min: 0 - percent_max: 0.71
    7. onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 14.2857142857143
    8. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 12.5
    9. jalapeno pepper -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 11.1111111111111
      1. with water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.1111111111111
      2. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 5.55555555555556
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4725
      4. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4725
      5. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.4725
    10. hot sauce -> en:hot-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
      1. aged cayenne red peppers -> en:aged-cayenne-red-peppers - percent_min: 0 - percent_max: 10
      2. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 5
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.33333333333333
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4725
      5. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.4725
    11. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4725
    12. worcestershire sauce -> en:worcestershire-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4725
      1. distilled white vinegar -> en:white-distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.4725
      2. molasses -> en:molasses - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.71
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.490833333333333
      4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.368125
      5. onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.2945
      6. anchovies -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 0 - percent_max: 0.245416666666667
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.210357142857143
      8. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.210357142857143
      9. cloves -> en:clove - vegan: yes - vegetarian: yes - ciqual_food_code: 11052 - percent_min: 0 - percent_max: 0.210357142857143
      10. tamarind -> en:tamarind - vegan: yes - vegetarian: yes - ciqual_food_code: 13079 - percent_min: 0 - percent_max: 0.210357142857143
      11. natural flavorings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.133863636363636
      12. chili pepper -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 0.122708333333333
    13. nisin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4725
    14. phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4725
    15. crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4725
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.4725
        1. with niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4725
        2. iron -> en:iron - percent_min: 0 - percent_max: 0.73625
        3. thiamine -> en:thiamin - percent_min: 0 - percent_max: 0.490833333333333
        4. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.368125
        5. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.2945
      2. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.73625
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.490833333333333
      4. whole eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.368125
      5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2945

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (0.25 PIE (141 g))
    Energy 920 kj
    (220 kcal)     		1,300 kj
    (310 kcal)
    Fat 13.48 g 19 g
    Saturated fat 4.26 g 6.01 g
    Trans fat 0 g 0 g
    Cholesterol 85 mg 120 mg
    Carbohydrates 14.89 g 21 g
    Sugars 0.71 g 1 g
    Fiber 0.7 g 0.987 g
    Proteins 8.51 g 12 g
    Salt 1.472 g 2.08 g
    Vitamin A 21.3 µg 30 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 0 mg 0 mg
    Iron 1.02 mg 1.44 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.958 % 0.958 %
Serving size: 0.25 PIE (141 g)

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