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12 Quiches Lorraines - Thiriet - 1,2 kg e (12 * 100 g)

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12 Quiches Lorraines - Thiriet - 1,2 kg e (12 * 100 g)

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Barcode: 3292590822231 (EAN / EAN-13)

Common name: Quiches lorraines surgelées : Quiches individuelles dans des moules aluminium. Garniture généreuse 61%, lardons fumés, œufs frais, jambon cuit supérieur, emmental. - 12 Quiches Lorraines

Quantity: 1,2 kg e (12 * 100 g)

Packaging: Plastic, Cardboard, Frozen

Brands: Thiriet

Categories: Frozen foods, Meals, Pizzas pies and quiches, Quiches, Frozen ready-made meals, Lorraine quiche

Origin of ingredients: France

Manufacturing or processing places: France

Stores: Thiriet

Countries where sold: France

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Health

Ingredients

  • icon

    59 ingredients

    : Eau, farine de blé (gluten), œuf frais (œufs) 13%, lardons fumés 13% (poitrine de porc fumée (origine France), sel, dextrose, arôme naturel, acidifiant: acide citrique, antioxydant: ascorbate de sodium, conservateur : nitrite de sodium), margarine (graisse et huile de palme, eau, huile de colza, sel, émulsifiant : mono - et diglycérides d'acides gras, correcteur d'acidité : acide lactique), jambon cuit supérieur 6,8% (jambon de porc (origine France), bouillon (eau, couenne de porc, oignon, os de porc, carotte, sel, persil, ail, clou de girofle, poivre, laurier), sel, dextrose, arômes naturels, conservateur : nitrite de sodium, antioxydant : érythorbate de sodium), crème fraîche (lait) 4,4%, fromage frais (lait), fécule de pomme de terre, emmental (lait) 3,1%, lait écrémé en poudre (lait), amidon, farine de riz, dextrose,amidon transformé, sel, poivre, extrait de poivre, muscade, jus concentré d'oignon.
    Allergens: Eggs, Gluten, Milk
    Traces: Mustard, Nuts, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • 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

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E301 - Sodium ascorbate

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    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

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat, Palm oil
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    Non-vegan

    Non-vegan ingredients: Fresh egg, Smoked lardoons, Smoked pork belly, Superior cooked ham, Ham, fr:Couenne de porc, Pork bone, Fresh cream, Soft white cheese, Emmental, Skimmed milk powder
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    Non-vegetarian

    Non-vegetarian ingredients: Smoked lardoons, Smoked pork belly, Superior cooked ham, Ham, fr:Couenne de porc, Pork bone
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Eau, farine de blé, œuf frais 13%, lardons fumés 13% (poitrine de porc fumée, sel, dextrose, arôme naturel, acidifiant (acide citrique), antioxydant (ascorbate de sodium), conservateur (nitrite de sodium)), margarine (graisse de palme, huile de palme, eau, huile de colza, sel, émulsifiant (mono- et diglycérides d'acides gras), correcteur d'acidité (acide lactique)), jambon cuit supérieur 6.8% (jambon de porc, bouillon (eau, couenne de porc, oignon, os de porc, carotte, sel, persil, ail, clou de girofle, poivre, laurier), sel, dextrose, arômes naturels, conservateur (nitrite de sodium), antioxydant (érythorbate de sodium)), crème fraîche 4.4%, fromage frais, fécule de pomme de terre, emmental 3.1%, lait écrémé en poudre, amidon, farine de riz, dextrose, amidon transformé, sel, poivre, extrait de poivre, muscade, jus concentré d'oignon
    1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 13 - percent_max: 33.7
    2. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 13 - percent_max: 23.35
    3. œuf frais -> en:fresh-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 13 - percent: 13 - percent_max: 13
    4. lardons fumés -> en:smoked-lardoons - vegan: no - vegetarian: no - ciqual_food_code: 28720 - percent_min: 13 - percent: 13 - percent_max: 13
      1. poitrine de porc fumée -> en:smoked-pork-belly - vegan: no - vegetarian: no - ciqual_food_code: 28502 - percent_min: 5.2 - percent_max: 13
      2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3
      3. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.3
      4. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3
      5. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.3
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      6. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.3
        1. ascorbate de sodium -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      7. conservateur -> en:preservative - percent_min: 0 - percent_max: 1.3
        1. nitrite de sodium -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    5. margarine -> en:margarine - percent_min: 6.8 - percent_max: 13
      1. graisse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0.971428571428571 - percent_max: 13
      2. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6.5
      3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4.33333333333333
      4. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 3.25
      5. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3
      6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.3
        1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.3
      7. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.3
        1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    6. jambon cuit supérieur -> en:superior-cooked-ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 6.8 - percent: 6.8 - percent_max: 6.8
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0.971428571428571 - percent_max: 6.8
      2. bouillon -> en:broth - percent_min: 0 - percent_max: 3.4
        1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.4
        2. couenne de porc -> fr:couenne-de-porc - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0 - percent_max: 1.7
        3. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.13333333333333
        4. os de porc -> en:pork-bone - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.85
        5. carotte -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.68
        6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.566666666666667
        7. persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.485714285714286
        8. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.425
        9. clou de girofle -> en:clove - vegan: yes - vegetarian: yes - ciqual_food_code: 11052 - percent_min: 0 - percent_max: 0.377777777777778
        10. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.377777777777778
        11. laurier -> en:bay-leaf - vegan: yes - vegetarian: yes - ciqual_food_code: 11053 - percent_min: 0 - percent_max: 0.309090909090909
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3
      4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.3
      5. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3
      6. conservateur -> en:preservative - percent_min: 0 - percent_max: 1.13333333333333
        1. nitrite de sodium -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13333333333333
      7. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.971428571428571
        1. érythorbate de sodium -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.971428571428571
    7. crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 4.4 - percent: 4.4 - percent_max: 4.4
    8. fromage frais -> en:soft-white-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 3.1 - percent_max: 4.4
    9. fécule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 3.1 - percent_max: 4.4
    10. emmental -> en:emmental - vegan: no - vegetarian: maybe - ciqual_food_code: 12115 - percent_min: 3.1 - percent: 3.1 - percent_max: 3.1
    11. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 3.1
    12. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 3.1
    13. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 3.1
    14. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.80833333333333
    15. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.59230769230769
    16. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3
    17. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    18. extrait de poivre -> en:pepper-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    19. muscade -> en:nutmeg - vegan: yes - vegetarian: yes - ciqual_food_code: 11048 - percent_min: 0 - percent_max: 1.3
    20. jus concentré d'oignon -> fr:jus-d-oignon-concentre - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.3

Nutrition

  • icon

    Poor nutritional quality

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

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 8.7, rounded value: 8.7)
    • Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.804303850446432, rounded value: 0.8)

    Negative points: 15

    • Energy: 3 / 10 (value: 1069, rounded value: 1069)
    • Sugars: 0 / 10 (value: 2.9, rounded value: 2.9)
    • Saturated fat: 7 / 10 (value: 7.9, rounded value: 7.9)
    • Sodium: 5 / 10 (value: 520, rounded value: 520)

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

    Nutritional score: (15 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (Une quiche 100 g)     		Compared to: Lorraine quiche
    Energy 1,069 kj
    (256 kcal)     		1,070 kj
    (256 kcal)     		-3%
    Fat 16 g 16 g -3%
    Saturated fat 7.9 g 7.9 g -6%
    Carbohydrates 19 g 19 g +3%
    Sugars 2.9 g 2.9 g +34%
    Fiber 0.8 g 0.8 g -13%
    Proteins 8.7 g 8.7 g -8%
    Salt 1.3 g 1.3 g +26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.804 % 0.804 %
    Carbon footprint from meat or fish 146.52 g 147 g
Serving size: Une quiche 100 g

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Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, olivierw, openfoodfacts-contributors, yuka.VlB4ZUhwUlFqUE5VdU5nbnp4WGM5YzhrbnBxN1FGTzdkYkVOSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvllRrUf_eojL7Zhn4xn3bz8WIcbnqf_N00pmkb6o, yuka.sY2b0xO6T85zoF3NwEKvln0YQYHCphHNbkbnm1WrlsaxMaC4eetpupjBGqo, yuka.sY2b0xO6T85zoF3NwEKvlnZaDuvuqziYbiHVomaVl-nSPK7nPe5ozI_fKas.

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