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Greenveil proxy cache
Asset write on fetch
- Pain de mie complet50%—
- Whole wheat flour31%—
- Water10.5%—›
- Colza oil4.3%—›
- Wheat gluten2.1%—›
- Sugar1.1%—›
- Salt0.5%—›
- Dextrose0.3%—›
- Yeast0.1%—›
- Wheat flour<0.1%—›
- Emulsifier<0.1%—
- E471<0.1%—
- Flour treatment agent<0.1%—
- E300<0.1%—
- Jambon cuit standard42.5%—
- Ham25.7%—
- Water9.3%—›
- Acid3.7%—›
- E3253.7%—
- Dextrose1.9%—›
- Salt0.9%—›
- Blood proteins0.5%—
- Flavouring0.2%—
- Emulsifier0.1%—
- Di and triphosphates0.1%—
- Antioxidant<0.1%—
- E301<0.1%—
- Preservative<0.1%—
- E250<0.1%⚠ High
- Butter7.5%—›
- Diphosphates (E450)⚠ Low
- Triphosphates (E451)⚠ Low
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Pain de mie complet 50% (farine complète de _blé_ 31%, eau, huile de colza, gluten de _blé_, sucre, sel, dextrose, levure, farine de _blé_, émulsifiant : mono - et diglycérides d'acides gras, agent de traitement de la farine : acide ascorbique), jambon cuit standard 42,5% (jambon de porc 25,7% (origine UE), eau, acidifiant : lactate de sodium, dextrose, sel, protéines de sang, arômes, émulsifiants : triphosphates et diphosphates, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium), _beurre_ 7,5%. Peut contenir des traces de crustacés, moutarde, œuf, poisson, sésame et soja.
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.
- 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
No evidence records are attached to this product yet.
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No lower-concern alternatives are available for this product yet.
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