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  1. Products
  2. Meats And Their Products
  3. Pâté de tête persillé
Pâté de tête persillé
Leader Price, Le Choix du charcutier, sans marque·3346650211821

Pâté de tête persillé

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Tête de porc55%—
  • Water18.5%—›
  • Pork tongue13%—›
  • Pork gelatin7.5%—
  • Salt1.8%—›
  • Muscadet2%—
  • Onion1.1%—›
  • Red wine vinegar1%—
  • Parsley0.3%—›
  • Dextrose—›
  • Pepper—›
  • Nutmeg—›
  • Natural flavouring—
  • Colour—
  • E150d⚠ Moderate
  • Preservative—
  • E250⚠ High
  • Antioxidant—
  • E316—
  • Acid—›
  • E325—
  • E330—
  • Stabiliser—
  • E450⚠ Low
  • E451⚠ Low
  • E452⚠ Low
  • Flavour enhancer—
  • E621⚠ Moderate
Show original label text

tête de porc (55%), eau, langue de porc (13%), gélatine de porc, sel, muscadet (2%), oignons, vinaigre de vin rouge, persil (0.7%), dextrose, poivre, muscade, arômes naturels, colorant : E150d, conservateur : E250, anti-oxydant : E316, acidifiants : E325, E330, stabilisants : E450, E451, E452, exhausteur de goût : E621

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.
  • Sulphite ammonia caramelCaramel colour class IV (cola colour); may contain 4-methylimidazole (4-MEI).
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • 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.
  • PolyphosphatesInorganic 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. 01AQUAHydrationNot assessed
  2. 02SUS SCROFA TONGUECompoundNot assessed
  3. 03SALTCompoundNot assessed
  4. 04ONIONCompoundNot assessed
  5. 05PARSLEYCompoundNot assessed
  6. 06GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  7. 07GLUCOSECompoundNot assessed
  8. 08DEXTROSECompoundNot assessed
  9. 09BLACK PEPPERCompoundNot assessed
  10. 10NUTMEGCompoundNot assessed
  11. 11ACONITIC ACID, (E)-ActiveNot assessed

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No lower-concern alternatives are available for this product yet.

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