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16 oz

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Barcode:
0077890481462(EAN / EAN-13) 077890481462 (UPC / UPC-A)

Quantity: 16 oz

Categories: Spreads, Salted spreads, Egg salads

Labels, certifications, awards: No gluten

Stores: Wegmans

Countries where sold: United States

Matching with your preferences

Health

Nutrition

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    Nutri-Score E

    Bad nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 27/55

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      Calories

      3/10 points (1130kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      0/15 points (0g)

      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.

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      Salt

      20/20 points (1080g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

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

      Nutritional score: 27 (27 - 0)

      Nutri-Score: E

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (100g)
    Compared to: Egg salads
    Energy 1,130 kj
    (270 kcal)
    1,130 kj
    (270 kcal)
    +2%
    Fat 24 g 24 g -0%
    Saturated fat 5 g 5 g +47%
    Trans fat 0 g 0 g
    Cholesterol 325 mg 325 mg
    Carbohydrates 3 g 3 g -28%
    Sugars 0 g 0 g -100%
    Added sugars 0 g 0 g
    Fiber 0 g 0 g -100%
    Proteins 10 g 10 g +18%
    Salt 1,080 g 1,075 g +82,977%
    Vitamin D 0 µg 0 µg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100g

Ingredients

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    15 ingredients


    Hard Cooked Eggs, Mayonnaise (Soybean Oil, Egg Yolks, Vinegar, Water, Sugar, Salt, Spices, Natural Flavor), Salt, Nisin, Maltodextrin, Cultured Dextrose, White Pepper. A ALLERGENS: Contains Eggs.
    Allergens: Eggs, 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:

    • Ingredient: Flavouring
    • Ingredient: Maltodextrin

    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

Ingredients analysis

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    Palm oil free


    No ingredients containing palm oil detected

    Unrecognized ingredients: Hard-cooked-eggs, Cultured-dextrose

    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: Egg yolk

    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: Hard-cooked-eggs, Cultured-dextrose

    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: Hard Cooked Eggs, Mayonnaise (Soybean Oil, Egg Yolks, Vinegar, Water, Sugar, Salt, Spices, Natural Flavor), Salt, Nisin, Maltodextrin, Cultured Dextrose, White Pepper
    1. Hard Cooked Eggs -> en:hard-cooked-eggs - percent_min: 14.2857142857143 - percent_max: 100
    2. Mayonnaise -> en:mayonnaise - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11054 - percent_min: 0 - percent_max: 50
      1. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 50
      2. Egg Yolks -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 25
      3. Vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 16.6666666666667
      4. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5
      5. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
      6. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
      7. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      8. Natural Flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 33.3333333333333
    4. Nisin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Cultured Dextrose -> en:cultured-dextrose - percent_min: 0 - percent_max: 16.6666666666667
    7. White Pepper -> en:white-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11019 - percent_min: 0 - percent_max: 14.2857142857143

Environment

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Data sources

Product added on by kluellen
Last edit of product page on by kluellen.
Product page also edited by roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.