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Sandwich Club Jambon Beurre Pain de mie complet
Greenveil's read: consider avoiding.
- Critical
- Pain de mie complet56%—
- Whole wheat flour30.5%—
- Water12.7%—›
- Colza oil6.4%—›
- Wheat gluten3.2%—›
- Sugar1.6%—›
- Salt0.8%—›
- Dextrose0.4%—›
- Yeast0.2%—›
- Wheat flour<0.1%—›
- Emulsifier<0.1%—
- E471<0.1%—
- Flour treatment agent<0.1%—
- E300<0.1%—
- Jambon cuit standard36%—
- Ham21.7%—
- Water7.9%—›
- Acid3.2%—›
- E3253.2%—
- Dextrose1.6%—›
- Salt0.8%—›
- Protéines de sang de porc0.4%—
- Flavouring0.2%—
- Emulsifier0.1%—
- E4510.1%⚠ Low
- E450<0.1%⚠ Low
- Antioxidant<0.1%—
- E301<0.1%—
- Preservative<0.1%—
- E250<0.1%⚠ High
- Butter8%—›
Show original label text
Pain de mie complet 56% (farine complète de _blé_, eau, huile de colza, _gluten_ de _blé_, sucre, sel, dextrose, levure, farine de _blé_, émulsifiant: mono - et diglycérides d'acide gras, agent traitement de la farine : acide ascorbique), jambon cuit standard 36% (jambon de porc 21,7%, eau, acidifiant : lactate de sodium, dextrose, sel, protéines de sang de porc, arômes, émulsifiants: triphosphates - diphosphates, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium), _beurre_ 8%.
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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