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  3. Saucisses aux lentilles à la graisse d'oie (1 portion)
Saucisses aux lentilles à la graisse d'oie (1 portion)
casino·3222471169162

Saucisses aux lentilles à la graisse d'oie (1 portion)

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Sauce50%—
  • Water50%—›
  • Goose fat0.7%—
  • Flavouring24.7%—
  • Tomato concentrate12.3%—
  • Wheat flour6.2%—›
  • Dijon mustard3.1%—›
  • Water1.5%—›
  • Mustard seed0.8%—›
  • Alcohol vinegar0.4%—
  • Salt0.2%—›
  • Antioxidant0.2%—
  • E3300.2%—
  • Spice1.5%—›
  • Salt0.8%—›
  • White wine0.4%—›
  • Alcohol vinegar0.2%—
  • Vegetable<0.1%—
  • Lentilles réhydratées<0.1%—
  • Carrot<0.1%—›
  • Pearl onion<0.1%—
  • 2 Saucisses de Montbéliard fumées et précuites<0.1%—
  • Pork fat<0.1%—›
  • Pork meat—
  • Pork—›
  • Water—›
  • Salt—›
  • Plasma de porc—
  • Herbs and spices—
  • Stabiliser—
  • E451⚠ Low
  • Preservative—
  • E250⚠ High
  • Natural casing—
  • Liquid smoke—
  • Lardons—
  • Pork breast—
  • Water—›
  • Salt—›
  • Wheat dextrose—
  • Preservative—
  • E250⚠ High
Show original label text

Sauce: eau - graisse d'oie (0.7%) - arômes - concentré de tomate - farine de blé - moutarde de Dijon (eau, graines de moutarde, vinaigre d'alcool, sel, antioxygène : E330) - aromates (dont céleri) - sel - vin blanc - vinaigre d'alcool. Légumes : lentilles réhydratées 29% - carottes - oignons grelots. 2 Saucisses de Montbéliard fumées et précuites 20% : gras de porc - viande de porc - porc - eau - sel - plasma de porc - épice et aromates - stabilisant : E451, conservateur : E250 - boyau naturel - fumée liquide. Lardons (poitrine de porc - eau - sel - dextrose de blé - conservateur: E250). Traces de lait, oeuf, soja, poisson et crustacés.

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.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02DIJON MUSTARDCompoundNot assessed
  3. 03SPICECompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05WHITE WINECompoundNot assessed
  6. 06CARROTCompoundNot assessed
  7. 07PORKCompoundNot assessed
  8. 08AQUAHydrationNot assessed

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