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Garlic & Herb bites - Quorn - 180g

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Garlic & Herb bites - Quorn - 180g

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Barcode: 0049505044041 (EAN / EAN-13) 049505044041 (UPC / UPC-A)

Quantity: 180g

Brands: Quorn

Categories: Meat replacement snack, Mycoprotein

Matching with your preferences

Health

Ingredients

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    44 ingredients

    Mycoprotein (38%), Sauce Filling (17%) [Water, Rapeseed Oil, Garlic Purce, Salted Free Range Egg Yolk (Free Range Egg Yolk, Salt), Spirit Vinegar, Parsley, Sugar, Stabiliser; Methylcellulose; Salt], Wheat Flour (Wheat Flour, Calcium Carbonate Iron, Niacin, Thiamine), Water, Rapeseed Oil, Textured Wheat Protein, Onion, Tapioca Starch, Flavourings, Free Range Egg White Powder, Salt, Yeast Extract, Yeast, Onion Powder, Spices (Black Pepper, White Pepper), Gelling Agent: Pectin; Raising Agent: Ammonium Carbonate; Black Pepper Extract. ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold. There have been rare cases of allergic reactions to Quorn® products, which contain mycoprotein. Mycoprotein is made with a member of the fungi/mould family. Mycoprotein is high in protein and fibre which may cause intolerance in some people.
    Allergens: Eggs, Gluten

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: E440 - Pectins
    • Additive: E461 - Methyl cellulose
    • Ingredient: Flavouring
    • Ingredient: Gelling agent

    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

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E461 - Methyl cellulose

    Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
    Source: Wikipedia

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503i - Ammonium carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Sauce-filling, Garlic-purce, Calcium-carbonate-iron, There-have-been-rare-cases-of-allergic-reactions-to-quorn-products, Which-contain-mycoprotein, Mycoprotein-is-made-with-a-member-of-the-fungi, Mould-family, Mycoprotein-is-high-in-protein-and-fibre-which-may-cause-intolerance-in-some-people

    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-vegan

    Non-vegan ingredients: Free range egg yolk, Free range egg yolk, Free range egg white

    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

    Vegetarian status unknown

    Unrecognized ingredients: Mycoprotein, Sauce-filling, Garlic-purce, Calcium-carbonate-iron, Thiamin, There-have-been-rare-cases-of-allergic-reactions-to-quorn-products, Which-contain-mycoprotein, Mycoprotein-is-made-with-a-member-of-the-fungi, Mould-family, Mycoprotein-is-high-in-protein-and-fibre-which-may-cause-intolerance-in-some-people

    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!

    en: Mycoprotein 38%, Sauce Filling 17% (Water, Rapeseed Oil, Garlic Purce, Free Range Egg Yolk (Free Range Egg Yolk, Salt), Spirit Vinegar, Parsley, Sugar, Stabiliser, Methylcellulose, Salt), Wheat Flour (Wheat Flour, Calcium Carbonate Iron, Niacin, Thiamine), Water, Rapeseed Oil, Textured Wheat Protein, Onion, Tapioca Starch, Flavourings, Free Range Egg White, Salt, Yeast Extract, Yeast, Onion, Spices (Black Pepper, White Pepper), Gelling Agent (Pectin), Raising Agent (Ammonium Carbonate), Black Pepper Extract, including cereals containing gluten, There have been rare cases of allergic reactions to Quorn® products, which contain mycoprotein, Mycoprotein is made with a member of the fungi, mould family, Mycoprotein is high in protein and fibre which may cause intolerance in some people
    1. Mycoprotein -> en:mycoprotein - percent_min: 38 - percent: 38 - percent_max: 38
    2. Sauce Filling -> en:sauce-filling - percent_min: 17 - percent: 17 - percent_max: 17
      1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.7 - percent_max: 17
      2. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.5
      3. Garlic Purce -> en:garlic-purce - percent_min: 0 - percent_max: 5.66666666666667
      4. Free Range Egg Yolk -> en:free-range-egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 4.25
        1. Free Range Egg Yolk -> en:free-range-egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 4.25
        2. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.125
      5. Spirit Vinegar -> en:spirit-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 3.4
      6. Parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 2.83333333333333
      7. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.42857142857143
      8. Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 2.125
      9. Methylcellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.88888888888889
      10. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.7
    3. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.04545454545455 - percent_max: 17
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.511363636363636 - percent_max: 17
      2. Calcium Carbonate Iron -> en:calcium-carbonate-iron - percent_min: 0 - percent_max: 8.5
      3. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.66666666666667
      4. Thiamine -> en:thiamin - percent_min: 0 - percent_max: 4.25
    4. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.33333333333333 - percent_max: 17
    5. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.55 - percent_max: 14.5555555555556
    6. Textured Wheat Protein -> en:textured-wheat-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.7791666666667
    7. Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 8.62333333333333
    8. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.18611111111111
    9. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    10. Free Range Egg White -> en:free-range-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 5
    11. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.79074074074074
    12. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.31166666666667
    13. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.91969696969697
    14. Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 3.59305555555556
    15. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.31666666666667
      1. Black Pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 3.31666666666667
      2. White Pepper -> en:white-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11019 - percent_min: 0 - percent_max: 1.65833333333333
    16. Gelling Agent -> en:gelling-agent - percent_min: 0 - percent_max: 3.0797619047619
      1. Pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0797619047619
    17. Raising Agent -> en:raising-agent - percent_min: 0 - percent_max: 2.87444444444444
      1. Ammonium Carbonate -> en:e503i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.87444444444444
    18. Black Pepper Extract -> en:black-pepper-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 2.69479166666667
    19. including cereals containing gluten -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.53627450980392
    20. There have been rare cases of allergic reactions to Quorn® products -> en:there-have-been-rare-cases-of-allergic-reactions-to-quorn-products - percent_min: 0 - percent_max: 2.39537037037037
    21. which contain mycoprotein -> en:which-contain-mycoprotein - percent_min: 0 - percent_max: 2.26929824561403
    22. Mycoprotein is made with a member of the fungi -> en:mycoprotein-is-made-with-a-member-of-the-fungi - percent_min: 0 - percent_max: 2.15583333333333
    23. mould family -> en:mould-family - percent_min: 0 - percent_max: 2.0531746031746
    24. Mycoprotein is high in protein and fibre which may cause intolerance in some people -> en:mycoprotein-is-high-in-protein-and-fibre-which-may-cause-intolerance-in-some-people - percent_min: 0 - percent_max: 1.95984848484848

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 15.929 %

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