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Piémontaise au jambon by PPX · Greenveil

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Piémontaise au jambon

Piémontaise au jambon

PPX·3342280892201

Piémontaise au jambon

Greenveil's read: consider avoiding.

Potato56%—›
Water22%—›
Jambon cuit standard9.5%—
Ham5.1%—
Water2.2%

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Ingredient content

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Food health

Critical

Chemical concern

Not assessed

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Salt0.6%—›

Glucose syrup0.6%—

Flavour enhancer0.5%—

E6210.5%⚠ Moderate

Stabiliser0.3%—

E4500.3%⚠ Low

E4510.1%⚠ Low

Dextrose<0.1%—

Sugar<0.1%—

Gelling agent<0.1%—

E407<0.1%⚠ Low

E410—

E428—

Natural flavouring—

Preservative—

E250⚠ High

E301—

Tomato4.8%—›

Colza oil3.9%—›

Pickled gherkin1.9%—

Hard boiled egg1%—

Mustard0.5%—

Water0.2%—›

Mustard seed0.1%—

Alcohol vinegar<0.1%—

Salt<0.1%—›

Alcohol vinegar0.2%—

Salt0.1%—›

Modified starch<0.1%—›

Preservative<0.1%—

E202<0.1%—

Egg yolk<0.1%—›

Spice—›

Thickener—

E415—

Show original label text

Pomme de terre 56%, eau, jambon cuit standard 9,5% (jambon de porc, eau, sel, sirop de glucose, exhausteur de goût : E621, stabilisants : E450, E451, dextrose, sucre, gélifiants : E407, E410, gélatine, arômes naturels, conservateurs : E250, E301), tomate, huile de colza, cornichon, œuf dur, moutarde (eau, graine de moutarde, vinaigre d'alcool, sel), vinaigre d'alcool, sel, amidon transformé, conservateur : E202, jaune d'œuf, épices, épaississant : E415.

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.
Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
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

Potato
Aqua
Tomato
Brassica napus oil
Salt
Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chloride
Egg yolk
Spice

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