/ / Jalapeno Quail Eggs 16oz

Jalapeno Quail Eggs 16oz

Contains high sodium

Quail eggs are pickled with jalapeños, sweet peppers, garlic and vinegar. Each 1 oz serving has 250 mg of sodium.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains eggs
$11.99 16 oz · lowest price at TexasBestShop
Price and stock checked Nov 1, 2026
Key nutrition facts
25caloriesPer serving · (28g) 1 oz.
Protein
2g▼
Fiber
0g
Added sugar
—
Sodium
250mg▼
Saturated fat
0.5g▲
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Quail eggs, water, distilled vinegar, sliced jalapeno peppers, sweet bell peppers, salt, dehydrated garlic, crushed red pepper, citric acid, calcium chloride
55 / 100
Fair Scored automatically
Weighted as fresh meat, fish, eggsHigh confidence · Scored on 9 of 11 inputs
Nutrition · counts 20%45
Ingredients · counts 5%100
Processing · counts 5%75
Sourcing · counts 55%50
Transparency · counts 15%64
Why it scores 55
Nutrition 45 · Compared with other eggs: more sodium (250 mg), less protein (2 g), less saturated fat (0.5 g); no added sugar per (28g) 1 oz.
Ingredients 100 · 10 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 75 · Quail eggs are preserved in vinegar with peppers, salt and seasonings
Sourcing 50 · Origin and raising practices for the quail eggs aren't stated
Transparency 64 · Complete ingredient list; no specific sourcing claims
250 mg sodium per 1 oz
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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Ingredients
Quail eggs Water Distilled vinegar Sliced jalapeno peppers Sweet bell peppers Salt Dehydrated garlic Crushed red pepper Citric acid Calcium chloride
10 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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