/ / [Swan] Quail Eggs in Brine - 20oz

[Swan] Quail Eggs in Brine - 20oz

Contains citric acid

Ready-to-eat quail eggs packed in brine, with water, salt and citric acid. The label lists 130 mg sodium per 50 g serving.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains eggs
$7.49 20 oz · lowest price at A&E Foodstore
Price and stock checked Nov 1, 2026
Key nutrition facts
80caloriesPer serving · 1 cup (50g)
Protein
6g
Fiber
0g
Added sugar
0g
Sodium
130mg▼
Saturated fat
2.5g▼
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Quail Eggs, Water, Salt, Citric Acid
54 / 100
Fair Scored automatically
Weighted as fresh meat, fish, eggsHigh confidence · Scored on 9 of 11 inputs
Nutrition · counts 20%39
Ingredients · counts 5%100
Processing · counts 5%80
Sourcing · counts 55%50
Transparency · counts 15%66
Why it scores 54
Nutrition 39 · Compared with other eggs: more sodium (130 mg), more saturated fat (2.5 g); no added sugar per 1 cup
Ingredients 100 · 4 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 80 · Canned quail eggs preserved with water, salt and citric acid
Sourcing 50 · Origin and raising practices are not stated
Transparency 66 · Complete ingredient list; no specific sourcing claims
Contains citric acid
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Similar, for lessSame kind of food, scoring about as well or better, for less than $0.37/oz here
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$3.29 · $0.22/oz · 41% less per oz
DRAsianGroceryQuail Eggs in Brine ไข่นกกระทา by TRỨNG CÚT NGÂM - 15oz
61+7
$3.99 · $0.27/oz · 29% less per oz
Ingredients
Quail Eggs Water Salt Citric Acid
4 ingredients
Sourcing

Origin not disclosed on the product page.

Additives1 additive · no risk
Citric acid (E330)AcidNo risk
Usually made by fermentation; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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