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Jimmy dean, stuffed hash browns – 15 oz

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Jimmy dean, stuffed hash browns – 15 oz

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Barcode:
0077900192821(EAN / EAN-13) 077900192821 (UPC / UPC-A)

Quantity: 15 oz

Brands: Jimmy Dean, Sara Lee Foods

Brand owner: Sara Lee Foods

Countries where sold: United States

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Health

Nutrition

  • icon

    Nutri-Score UNKNOWN

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    ⚠ ️The category of the product must be specified in order to compute the Nutri-Score.
    Could you add the information needed to compute the Nutri-Score?
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • 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).

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 piece (106 g))
    Energy 1,180 kj
    (283 kcal)     		1,255 kj
    (300 kcal)
    Fat 17 g 18 g
    Saturated fat 6.6 g 7 g
    Cholesterol 28.3 mg 30 mg
    Carbohydrates 21.7 g 23 g
    Sugars 1.89 g 2 g
    Added sugars 0.943 g 1 g
    Fiber 0.943 g 1 g
    Proteins 8.49 g 9 g
    Salt 1.67 g 1.775 g
    Potassium 264 mg 280 mg
    Calcium 132 mg 140 mg
    Iron 0.849 mg 0.9 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 piece (106 g)

Ingredients

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    152 ingredients

    Potatoes, water, cooked pork sausage crumbles (pork, water, contains 2% or less of: salt, sugar, spices, natural flavor (with maltodextrin, succinic acid), sodium phosphates, caramel color), bleached wheat flour, shredded low moisture part-skim mozzarella cheese: low moisture part-skim mozzarella cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch and powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor), shredded mild cheddar cheese: cheddar cheese [pasteurized milk, cheese culture, salt, enzymes, annatto (vegetable color)], potato starch and powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor), fully cooked diced ham water added [ham, cured with: water, dextrose, salt, sodium phosphates, sodium erythorbate, sodium nitrite], cottonseed oil, pasteurized processed cheese spread (cheddar cheese [pasteurized milk, cheese cultures, salt, enzymes], whey, skim milk, cream, sodium phosphate, salt, xanthan gum, sorbic acid [preservative]), fully cooked bacon toppings (cured with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite. may contain smoke flavoring), cheddar cheese (milk, cheese culture, salt, enzymes), contains 2% or less: yellow corn flour, modified food starch, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), palm oil, whey, wheat flour, salt, natural flavors, dextrose, methylcellulose, cheddar/parmesan/romano cheeses (pasteurized milk, cheese cultures, salt, enzymes), butter flavor (whey, maltodextrin, salt, butter [cream, salt], annatto extract [color], turmeric extract [color]), iodized salt, yeast extract, sodium alginate, maltodextrin, modified cellulose, potato flavor (potato flavor, autolyzed yeast extract, sunflower oil, maltodextrin, salt, natural flavor, olive oil), apo-carotenal (color), mono - and diglycerides, sodium citrate, sodium phosphate, sorbic acid (preservative), spice, sodium phosphates, soybean oil, leavening (sodium acid pyrophosphate, sodium bicarbonate), yeast, natural flavor, dried onion, eggs, nonfat milk, oleoresin of paprika, soy flour, disodium inosinate and disodium guanylate, dried garlic, autolyzed yeast extract, dehydrated pork stock, hydrolyzed soybean and corn protein, smoke flavor. breading set in vegetable oil.
    Allergens: Eggs, Gluten, Milk, Pork, Soybeans
    Traces: Eggs, Gluten, Milk, Soybeans

    • Ingredient information

      • Potato: 50.7% (estimate)

      • Water: 24.6% (estimate)

      • Cooked-pork-sausage-crumbles: 12.3% (estimate)

      • — Pork: 6.2% (estimate)

      • — Water: 3.1% (estimate)

      • — Contains-2-and-less-of: < 2% (estimate)

      • —— Salt: < 2% (estimate)

      • — Sugar: < 2% (estimate)

      • — Spice: < 2% (estimate)

      • — Natural flavouring: < 2% (estimate)

      • —— Maltodextrin: < 2% (estimate)

      • —— E363: < 2% (estimate)

      • — E339: < 2% (estimate)

      • — E150a: < 2% (estimate)

      • Wheat flour: 6.2% (estimate)

      • Low moisture part skim mozzarella: 3.1% (estimate)

      • — Low moisture part skim mozzarella: < 2% (estimate)

      • — Pasteurised milk: < 2% (estimate)

      • Lactic ferments: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Enzyme: < 2% (estimate)

      • Potato starch: < 2% (estimate)

      • E460ii: < 2% (estimate)

      • — Anti-caking agent: < 2% (estimate)

      • E235: < 2% (estimate)

      • — Preservative: < 2% (estimate)

      • Mild cheddar: < 2% (estimate)

      • — Cheddar: < 2% (estimate)

      • — Pasteurised milk: < 2% (estimate)

      • Lactic ferments: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Enzyme: < 2% (estimate)

      • E160b: < 2% (estimate)

      • — Vegetable pigment: < 2% (estimate)

      • Potato starch: < 2% (estimate)

      • E460ii: < 2% (estimate)

      • — Anti-caking agent: < 2% (estimate)

      • E235: < 2% (estimate)

      • — Preservative: < 2% (estimate)

      • Fully-cooked-diced-ham-water-added: < 2% (estimate)

      • — Ham: < 2% (estimate)

      • — Cured-with: < 2% (estimate)

      • —— Water: < 2% (estimate)

      • — Dextrose: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — E339: < 2% (estimate)

      • — E316: < 2% (estimate)

      • — E250: < 2% (estimate)

      • Cottonseed oil: < 2% (estimate)

      • Pasteurized-processed-cheese-spread: < 2% (estimate)

      • — Cheddar: < 2% (estimate)

      • —— Pasteurised milk: < 2% (estimate)

      • —— Lactic ferments: < 2% (estimate)

      • —— Salt: < 2% (estimate)

      • —— Enzyme: < 2% (estimate)

      • — Whey: < 2% (estimate)

      • — Skimmed milk: < 2% (estimate)

      • — Cream: < 2% (estimate)

      • — E339: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — E415: < 2% (estimate)

      • — E200: < 2% (estimate)

      • —— Preservative: < 2% (estimate)

      • Fully-cooked-bacon-toppings: < 2% (estimate)

      • — Water: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — Sugar: < 2% (estimate)

      • — E339: < 2% (estimate)

      • — E316: < 2% (estimate)

      • — E250: < 2% (estimate)

      • — May-contain-smoke-flavoring: < 2% (estimate)

      • Cheddar: < 2% (estimate)

      • — Milk: < 2% (estimate)

      • — Lactic ferments: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — Enzyme: < 2% (estimate)

      • Contains-2-and-less: < 2% (estimate)

      • — Yellow corn flour: < 2% (estimate)

      • Modified starch: < 2% (estimate)

      • Flour: < 2% (estimate)

      • — Wheat flour: < 2% (estimate)

      • — E375: < 2% (estimate)

      • — Reduced iron: < 2% (estimate)

      • — Thiamin mononitrate: < 2% (estimate)

      • — E101: < 2% (estimate)

      • — Folic acid: < 2% (estimate)

      • Palm oil: < 2% (estimate)

      • Whey: < 2% (estimate)

      • Wheat flour: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Natural flavouring: < 2% (estimate)

      • Dextrose: < 2% (estimate)

      • E461: < 2% (estimate)

      • Cheddar: < 2% (estimate)

      • Parmigiano reggiano: < 2% (estimate)

      • Romano cheese: < 2% (estimate)

      • — Pasteurised milk: < 2% (estimate)

      • — Lactic ferments: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — Enzyme: < 2% (estimate)

      • Butter flavouring: < 2% (estimate)

      • — Whey: < 2% (estimate)

      • — Maltodextrin: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — Butter: < 2% (estimate)

      • —— Cream: < 2% (estimate)

      • —— Salt: < 2% (estimate)

      • — E160b: < 2% (estimate)

      • —— Colour: < 2% (estimate)

      • — E100: < 2% (estimate)

      • —— Colour: < 2% (estimate)

      • Iodised salt: < 2% (estimate)

      • Yeast extract: < 2% (estimate)

      • E401: < 2% (estimate)

      • Maltodextrin: < 2% (estimate)

      • Modified-cellulose: < 2% (estimate)

      • Potato-flavor: < 2% (estimate)

      • — Potato-flavor: < 2% (estimate)

      • — Autolyzed yeast extract: < 2% (estimate)

      • — Sunflower oil: < 2% (estimate)

      • — Maltodextrin: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — Natural flavouring: < 2% (estimate)

      • — Olive oil: < 2% (estimate)

      • Apo-carotenal: < 2% (estimate)

      • — Colour: < 2% (estimate)

      • E471: < 2% (estimate)

      • Sodium citrate: < 2% (estimate)

      • E339: < 2% (estimate)

      • E200: < 2% (estimate)

      • — Preservative: < 2% (estimate)

      • Spice: < 2% (estimate)

      • E339: < 2% (estimate)

      • Soya oil: < 2% (estimate)

      • Raising agent: < 2% (estimate)

      • — E450i: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • Yeast: < 2% (estimate)

      • Natural flavouring: < 2% (estimate)

      • Dehydrated onion: < 2% (estimate)

      • Egg: < 2% (estimate)

      • Skimmed milk: < 2% (estimate)

      • E160c: < 2% (estimate)

      • Soya flour: < 2% (estimate)

      • E631: < 2% (estimate)

      • E627: < 2% (estimate)

      • Dried garlic: < 2% (estimate)

      • Autolyzed yeast extract: < 2% (estimate)

      • Dehydrated pork broth: < 2% (estimate)

      • Hydrolyzed-soybean-and-corn-protein: < 2% (estimate)

      • Smoke flavouring: < 2% (estimate)

      • Breading-set-in-vegetable-oil: < 2% (estimate)

Food processing

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    Ultra-processed foods

    19 ultra-processing markers

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

    • Additive: E100 - Curcumin
    • Additive: E150c - Ammonia caramel
    • Additive: E160b - Annatto
    • Additive: E160c - Paprika extract
    • Additive: E401 - Sodium alginate
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Additive: E460 - Cellulose
    • Additive: E461 - Methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Maltodextrin
    • Ingredient: Whey
    • Ingredient: Modified starch

    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

  • E100 - Curcumin

  • E150c - Ammonia caramel

  • E160b - Annatto

  • E160c - Paprika extract

  • 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

  • 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

  • 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

  • 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

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E363 - Succinic acid

    Succinic acid: Succinic acid -- is a dicarboxylic acid with the chemical formula -CH2-2-CO2H-2. The name derives from Latin succinum, meaning amber. In living organisms, succinic acid takes the form of an anion, succinate, which has multiple biological roles as a metabolic intermediate being converted into fumarate by the enzyme succinate dehydrogenase in complex 2 of the electron transport chain which is involved in making ATP, and as a signaling molecule reflecting the cellular metabolic state. Succinate is generated in mitochondria via the tricarboxylic acid cycle -TCA-, an energy-yielding process shared by all organisms. Succinate can exit the mitochondrial matrix and function in the cytoplasm as well as the extracellular space, changing gene expression patterns, modulating epigenetic landscape or demonstrating hormone-like signaling. As such, succinate links cellular metabolism, especially ATP formation, to the regulation of cellular function. Dysregulation of succinate synthesis, and therefore ATP synthesis, happens in some genetic mitochondrial diseases, such as Leigh syndrome, and Melas syndrome, and degradation can lead to pathological conditions, such as malignant transformation, inflammation and tissue injury.
    Source: Wikipedia

  • E401 - Sodium alginate

  • 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.

  • E450i - Disodium diphosphate

  • 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

  • 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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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.

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Pork, Low moisture part skim mozzarella, Low moisture part skim mozzarella, Pasteurised milk, Mild cheddar, Cheddar, Pasteurised milk, Ham, Cheddar, Pasteurised milk, Whey, Skimmed milk, Cream, Cheddar, Milk, Whey, Cheddar, Parmigiano reggiano, Romano cheese, Pasteurised milk, Whey, Butter, Cream, Egg, Skimmed milk, Dehydrated pork broth

    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, Ham, Dehydrated pork broth

    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: Potatoes, water, cooked pork sausage crumbles (pork, water, contains 2% and less of (salt), sugar, spices, natural flavor (with maltodextrin, succinic acid), sodium phosphates, caramel color), wheat flour, low moisture part-skim mozzarella cheese (low moisture part-skim mozzarella cheese, pasteurized milk), cheese culture, salt, enzymes, potato starch, powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor), mild cheddar cheese (cheddar cheese, pasteurized milk), cheese culture, salt, enzymes, annatto (vegetable color), potato starch, powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor), fully cooked diced ham water added (ham, cured with (water), dextrose, salt, sodium phosphates, sodium erythorbate, sodium nitrite), cottonseed oil, pasteurized processed cheese spread (cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), whey, skim milk, cream, sodium phosphate, salt, xanthan gum, sorbic acid (preservative)), fully cooked bacon toppings (with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite, may contain smoke flavoring), cheddar cheese (milk, cheese culture, salt, enzymes), contains 2% and less (yellow corn flour), modified food starch, flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), palm oil, whey, wheat flour, salt, natural flavors, dextrose, methylcellulose, cheddar, parmesan, romano cheeses (pasteurized milk, cheese cultures, salt, enzymes), butter flavor (whey, maltodextrin, salt, butter (cream, salt), annatto (color), turmeric extract (color)), iodized salt, yeast extract, sodium alginate, maltodextrin, modified cellulose, potato flavor (potato flavor, autolyzed yeast extract, sunflower oil, maltodextrin, salt, natural flavor, olive oil), apo-carotenal (color), mono- and diglycerides, sodium citrate, sodium phosphate, sorbic acid (preservative), spice, sodium phosphates, soybean oil, leavening (sodium acid pyrophosphate, sodium bicarbonate), yeast, natural flavor, dried onion, eggs, nonfat milk, oleoresin of paprika, soy flour, disodium inosinate, disodium guanylate, dried garlic, autolyzed yeast extract, dehydrated pork stock, hydrolyzed soybean and corn protein, smoke flavor, breading set in vegetable oil
    1. Potatoes -> en:potato – vegan: yes – vegetarian: yes – ciqual_food_code: 4003 – percent_min: 1.47058823529412 – percent_max: 100
    2. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 50
    3. cooked pork sausage crumbles -> en:cooked-pork-sausage-crumbles – percent_min: 0 – percent_max: 33.3333333333333
      1. pork -> en:pork – vegan: no – vegetarian: no – percent_min: 0 – percent_max: 33.3333333333333
      2. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 16.6666666666667
      3. contains 2% and less of -> en:contains-2-and-less-of – percent_min: 0 – percent_max: 11.1111111111111
        1. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 11.1111111111111
      4. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 1.89
      5. spices -> en:spice – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.89
      6. natural flavor -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.89
        1. with maltodextrin -> en:maltodextrin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.89
        2. succinic acid -> en:e363 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.945
      7. sodium phosphates -> en:e339 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.89
      8. caramel color -> en:e150a – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.89
    4. wheat flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 25
    5. low moisture part-skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella – vegan: no – vegetarian: maybe – ciqual_food_code: 19590 – percent_min: 0 – percent_max: 20
      1. low moisture part-skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella – vegan: no – vegetarian: maybe – ciqual_food_code: 19590 – percent_min: 0 – percent_max: 20
      2. pasteurized milk -> en:pasteurised-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 10
    6. cheese culture -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 16.6666666666667
    7. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 14.2857142857143
    8. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 12.5
    9. potato starch -> en:potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 11.1111111111111
    10. powdered cellulose -> en:e460ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 10
      1. to prevent caking -> en:anti-caking-agent – percent_min: 0 – percent_max: 10
    11. natamycin -> en:e235 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 9.09090909090909
      1. a natural mold inhibitor -> en:preservative – percent_min: 0 – percent_max: 9.09090909090909
    12. mild cheddar cheese -> en:mild-cheddar – vegan: no – vegetarian: maybe – ciqual_food_code: 12726 – percent_min: 0 – percent_max: 8.33333333333333
      1. cheddar cheese -> en:cheddar – vegan: no – vegetarian: maybe – ciqual_food_code: 12726 – percent_min: 0 – percent_max: 8.33333333333333
      2. pasteurized milk -> en:pasteurised-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 4.16666666666667
    13. cheese culture -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 7.69230769230769
    14. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 7.14285714285714
    15. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 6.66666666666667
    16. annatto -> en:e160b – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 6.25
      1. vegetable color -> en:vegetable-pigment – percent_min: 0 – percent_max: 6.25
    17. potato starch -> en:potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 5.88235294117647
    18. powdered cellulose -> en:e460ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.55555555555556
      1. to prevent caking -> en:anti-caking-agent – percent_min: 0 – percent_max: 5.55555555555556
    19. natamycin -> en:e235 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.26315789473684
      1. a natural mold inhibitor -> en:preservative – percent_min: 0 – percent_max: 5.26315789473684
    20. fully cooked diced ham water added -> en:fully-cooked-diced-ham-water-added – percent_min: 0 – percent_max: 5
      1. ham -> en:ham – vegan: no – vegetarian: no – ciqual_proxy_food_code: 28205 – percent_min: 0 – percent_max: 5
      2. cured with -> en:cured-with – percent_min: 0 – percent_max: 2.5
        1. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 2.5
      3. dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 1.66666666666667
      4. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.25
      5. sodium phosphates -> en:e339 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
      6. sodium erythorbate -> en:e316 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.833333333333333
      7. sodium nitrite -> en:e250 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.714285714285714
    21. cottonseed oil -> en:cottonseed-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17170 – percent_min: 0 – percent_max: 4.76190476190476
    22. pasteurized processed cheese spread -> en:pasteurized-processed-cheese-spread – percent_min: 0 – percent_max: 4.54545454545455
      1. cheddar cheese -> en:cheddar – vegan: no – vegetarian: maybe – ciqual_food_code: 12726 – percent_min: 0 – percent_max: 4.54545454545455
        1. pasteurized milk -> en:pasteurised-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 4.54545454545455
        2. cheese cultures -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 2.27272727272727
        3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.51515151515152
        4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.13636363636364
      2. whey -> en:whey – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 2.27272727272727
      3. skim milk -> en:skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 1.51515151515152
      4. cream -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 0 – percent_max: 1.13636363636364
      5. sodium phosphate -> en:e339 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.909090909090909
      6. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.757575757575758
      7. xanthan gum -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.649350649350649
      8. sorbic acid -> en:e200 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.568181818181818
        1. preservative -> en:preservative – percent_min: 0 – percent_max: 0.568181818181818
    23. fully cooked bacon toppings -> en:fully-cooked-bacon-toppings – percent_min: 0 – percent_max: 4.34782608695652
      1. with water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 4.34782608695652
      2. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 2.17391304347826
      3. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 1.44927536231884
      4. sodium phosphate -> en:e339 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.08695652173913
      5. sodium erythorbate -> en:e316 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.869565217391304
      6. sodium nitrite -> en:e250 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.72463768115942
      7. may contain smoke flavoring -> en:may-contain-smoke-flavoring – percent_min: 0 – percent_max: 0.62111801242236
    24. cheddar cheese -> en:cheddar – vegan: no – vegetarian: maybe – ciqual_food_code: 12726 – percent_min: 0 – percent_max: 4.16666666666667
      1. milk -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 4.16666666666667
      2. cheese culture -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 2.08333333333333
      3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.38888888888889
      4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.04166666666667
    25. contains 2% and less -> en:contains-2-and-less – percent_min: 0 – percent_max: 4
      1. yellow corn flour -> en:yellow-corn-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9545 – percent_min: 0 – percent_max: 4
    26. modified food starch -> en:modified-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 3.84615384615385
    27. flour -> en:flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 3.7037037037037
      1. wheat flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 3.7037037037037
      2. niacin -> en:e375 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.85185185185185
      3. reduced iron -> en:reduced-iron – percent_min: 0 – percent_max: 1.23456790123457
      4. thiamine mononitrate -> en:thiamin-mononitrate – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.925925925925926
      5. riboflavin -> en:e101 – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 0.740740740740741
      6. folic acid -> en:folic-acid – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.617283950617284
    28. palm oil -> en:palm-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_max: 3.57142857142857
    29. whey -> en:whey – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 3.44827586206897
    30. wheat flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 3.33333333333333
    31. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 3.2258064516129
    32. natural flavors -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3.125
    33. dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.03030303030303
    34. methylcellulose -> en:e461 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.94117647058824
    35. cheddar -> en:cheddar – vegan: no – vegetarian: maybe – ciqual_food_code: 12726 – percent_min: 0 – percent_max: 2.85714285714286
    36. parmesan -> en:parmigiano-reggiano – vegan: no – vegetarian: maybe – ciqual_food_code: 12120 – percent_min: 0 – percent_max: 2.77777777777778
    37. romano cheeses -> en:romano-cheese – vegan: no – vegetarian: maybe – ciqual_proxy_food_code: 12999 – percent_min: 0 – percent_max: 2.7027027027027
      1. pasteurized milk -> en:pasteurised-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 2.7027027027027
      2. cheese cultures -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 1.35135135135135
      3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.900900900900901
      4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.675675675675676
    38. butter flavor -> en:butter-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 2.63157894736842
      1. whey -> en:whey – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 2.63157894736842
      2. maltodextrin -> en:maltodextrin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.31578947368421
      3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.87719298245614
      4. butter -> en:butter – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 16400 – percent_min: 0 – percent_max: 0.657894736842105
        1. cream -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 0 – percent_max: 0.657894736842105
        2. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.328947368421053
      5. annatto -> en:e160b – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.526315789473684
        1. color -> en:colour – percent_min: 0 – percent_max: 0.526315789473684
      6. turmeric extract -> en:e100 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.43859649122807
        1. color -> en:colour – percent_min: 0 – percent_max: 0.43859649122807
    39. iodized salt -> en:iodised-salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 2.63157894736842
    40. yeast extract -> en:yeast-extract – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 2.5
    41. sodium alginate -> en:e401 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.5
    42. maltodextrin -> en:maltodextrin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.38095238095238
    43. modified cellulose -> en:modified-cellulose – percent_min: 0 – percent_max: 2.38095238095238
    44. potato flavor -> en:potato-flavor – percent_min: 0 – percent_max: 2.27272727272727
      1. potato flavor -> en:potato-flavor – percent_min: 0 – percent_max: 2.27272727272727
      2. autolyzed yeast extract -> en:autolyzed-yeast-extract – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 1.13636363636364
      3. sunflower oil -> en:sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_min: 0 – percent_max: 0.757575757575758
      4. maltodextrin -> en:maltodextrin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.568181818181818
      5. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.454545454545455
      6. natural flavor -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.378787878787879
      7. olive oil -> en:olive-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_proxy_food_code: 17270 – percent_min: 0 – percent_max: 0.324675324675325
    45. apo-carotenal -> en:apo-carotenal – percent_min: 0 – percent_max: 2.27272727272727
      1. color -> en:colour – percent_min: 0 – percent_max: 2.27272727272727
    46. mono- and diglycerides -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 2.17391304347826
    47. sodium citrate -> en:sodium-citrate – percent_min: 0 – percent_max: 2.17391304347826
    48. sodium phosphate -> en:e339 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.08333333333333
    49. sorbic acid -> en:e200 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.04081632653061
      1. preservative -> en:preservative – percent_min: 0 – percent_max: 2.04081632653061
    50. spice -> en:spice – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.04081632653061
    51. sodium phosphates -> en:e339 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.04081632653061
    52. soybean oil -> en:soya-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17420 – percent_min: 0 – percent_max: 1.92307692307692
    53. leavening -> en:raising-agent – percent_min: 0 – percent_max: 1.92307692307692
      1. sodium acid pyrophosphate -> en:e450i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.92307692307692
      2. sodium bicarbonate -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.965974625144175
    54. yeast -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 1.92307692307692
    55. natural flavor -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.81818181818182
    56. dried onion -> en:dehydrated-onion – vegan: yes – vegetarian: yes – ciqual_food_code: 20180 – percent_min: 0 – percent_max: 1.81818181818182
    57. eggs -> en:egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 0 – percent_max: 1.81818181818182
    58. nonfat milk -> en:skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 1.72413793103448
    59. oleoresin of paprika -> en:e160c – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.69491525423729
    60. soy flour -> en:soya-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 20900 – percent_min: 0 – percent_max: 1.69491525423729
    61. disodium inosinate -> en:e631 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.69491525423729
    62. disodium guanylate -> en:e627 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.69491525423729
    63. dried garlic -> en:dried-garlic – vegan: yes – vegetarian: yes – ciqual_food_code: 11023 – percent_min: 0 – percent_max: 1.58730158730159
    64. autolyzed yeast extract -> en:autolyzed-yeast-extract – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 1.58730158730159
    65. dehydrated pork stock -> en:dehydrated-pork-broth – vegan: no – vegetarian: no – percent_min: 0 – percent_max: 1.58730158730159
    66. hydrolyzed soybean and corn protein -> en:hydrolyzed-soybean-and-corn-protein – percent_min: 0 – percent_max: 1.58730158730159
    67. smoke flavor -> en:smoke-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.58730158730159
    68. breading set in vegetable oil -> en:breading-set-in-vegetable-oil – percent_min: 0 – percent_max: 1.47058823529412

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