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Filet d'Oie en civet
Filet d'Oie en civet by Lechef (Meals). Greenveil's read: consider avoiding (food-health band "critical"). 1 additive of concern.
VerdictConsider avoiding
Food health
Critical
- Filet d'oie52%—
- Red wine6.6%—
- Water5.9%—›
- Cultivated mushroom5.2%—›
- Smoked lardoons5.1%—
- Pork breast3.2%—
- Water1%—›
- Salt0.5%—›
- Preservative0.5%—
- E2500.5%⚠ High
- Pearl onion4.7%—
- Cep4.3%—
- Onion2.9%—›
- čreme2%—
- Redcurrant1.8%—
- Natural flavouring1.2%—
- Sugar0.9%—›
- Sang de porc0.8%—
- Starch0.8%—›
- Tomato concentrate0.7%—
- Tapioca flour0.5%—
- Butter0.5%—›
- Salt0.5%—›
- Garlic0.4%—›
- Sherry vinegar0.4%—
- Colour0.4%—
- E150a0.4%—
- Vegetable fiber0.4%—
- Pepper0.4%—›
- Herb1.8%—
Show original label text
Filet d'oie 52% (Origine : UE), vin rouge 6,6% (contient SULFITES), eau, champignon de Paris 5,2%, lardon fumé 5,1% (poitrine de porc - origine France, eau, sel. conservateur : nitrite de sodium), oignon grelot, cèpe 4,3%, oignon, ČREME 2%, purée de groseille 1,8%, arômes naturels, sucre, sang de porc, fécule, concentré de tomate, farine de tapioca, BEURRE, sel, ail, vinaigre de Xérès, colorant : caramel ordinaire, fibres végétales, poivre. plantes aromatiques. Traces éventuelles de crustacés, poissons, mollusques, oeufs, soja, céleri, moutarde, graines de sésame.
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.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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