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  3. Кренвирши от свинско и говеждо
Кренвирши от свинско и говеждо
Родна стряха·Saucissons · 4056489942733

Кренвирши от свинско и говеждо

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Pork meat58%—
  • Beef meat20%—
  • Bacon10.6%—
  • Pork collagen5.6%—›
  • Water2.9%—›
  • Salt0.9%—›
  • Pork protein0.9%—
  • Antioxidant0.5%—
  • E262i0.5%—
  • E3310.3%—
  • E3010.1%—
  • E300<0.1%—
  • Fiber<0.1%—
  • подправки и екстракти от подправки<0.1%—
  • Stabiliser—
  • E450⚠ Low
  • E451⚠ Low
  • Acidity regulator—
  • E330—
  • Preservative—
  • E250⚠ High
  • Smoke flavouring—
  • Natural flavouring—
  • Sugar—›
  • Dextrose—›
Show original label text

58% свинско месо, 20% говеждо месо, сланина, свински колаген, вода, трапезна сол, свински белтък, антиоксиданти: натриев ацетат, натриеви цитрати, натриев аскорбат, аскорбинова киселина; влакнини, подправки и екстракти от подправки, стабилизатори: дифосфати, трифосфати; регулатор на киселинността: лимонена киселина; консервант: натриев нитрит; пушилен ароматизант, естествени ароматизанти, захар, декстроза.

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

  1. 01PORK COLLAGENCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SALTCompoundNot assessed
  4. 04SUGARCompoundNot assessed
  5. 05GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  6. 06GLUCOSECompoundNot assessed
  7. 07DEXTROSECompoundNot assessed

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