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Jambon cuit à l'étouffée Le Supérieur
Jambon cuit à l'étouffée Le Supérieur by Fleury Michon (Meats And Their Products). Greenveil's read: consider avoiding (food-health band "critical"). 1 additive of concern.
VerdictConsider avoiding
Food health
Critical
- Ham94.6%—
- Salt0.9%—›
- Vegetable broth0.9%—
- Water0.5%—
- Celery0.2%—
- Carrot0.1%—
- Concentrated celery juice<0.1%—
- Onion<0.1%—
- Leek<0.1%—
- Pork fond0.9%—
- Water0.5%—
- Pork bone0.2%—
- Pork meat0.1%—
- Spice0.1%—
- Corn dextrose0.9%—
- Antioxidant0.9%—
- E3010.9%—
- Preservative0.9%—
- E2500.9%⚠ High
Show original label text
jambon de porc, sel, bouillon de légumes (eau, céleri, carotte, jus concentré de céleri, oignon, poireau), fond de porc (eau, os de porc, viande de porc, épices), dextrose de maïs, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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