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  3. 6111242107038
6111242107038
Meats And Their Products · 6111242107038

6111242107038

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Turkey meat51.9%—
  • Turkey meat24%—
  • Beef fat12%—›
  • Water6%—›
  • Potato starch3%—›
  • Salt1.5%—›
  • Spice0.8%—›
  • Garlic0.4%—›
  • Onion0.2%—›
  • Sugar<0.1%—›
  • Dextrose<0.1%—›
  • Maltodextrin<0.1%—›
  • E250<0.1%⚠ High
  • E250<0.1%⚠ High
  • E301—
  • E301—
  • E316—
  • E316—
  • E452i—
  • E452i—
  • E450iii—
  • E450i—
  • E451i—
  • E451i—
  • E262i—
  • E262—
  • E325—
  • E325—
  • Sodium citrate—›
  • E331—
  • E301—
  • E301—
  • E316—
  • E316—
  • Sodium citrate—›
  • E331—
  • E262i—
  • E262—
  • E301—
  • E301—
  • Diphosphates (E450)⚠ Low
  • Triphosphates (E451)⚠ Low
  • Polyphosphates (E452)⚠ Low
Show original label text

turkey meat, mechanically separated turkey meat, beef fat, water, potato starch, salt, spices, garlic, onion, sugar, dextrose, maltodextrin, sodium nitrite (E250), sodium ascorbate (E301), sodium erythorbate (E316), sodium polyphosphate (E452i), sodium diphosphate (E450i), sodium triphosphate (E451i), sodium acetate (E262), sodium lactate (E325), sodium citrate (E331), sodium ascorbate (E301), sodium erythorbate (E316), sodium citrate (E331), sodium acetate (E262), sodium ascorbate (E301)

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.
  • 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. 01TALLOWCompoundNot assessed
  2. 02Beef fatCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04STARCH 1551CompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06SPICECompoundNot assessed
  7. 07GARLICCompoundNot assessed
  8. 08ONIONCompoundNot assessed
  9. 09SUGARCompoundNot assessed
  10. 10GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  11. 11GLUCOSECompoundNot assessed
  12. 12DEXTROSECompoundNot assessed
  13. 13MALTODEXTRINCompoundNot assessed
  14. 14Sodium citrate (x:1)CompoundNot assessed
  15. 15TRISODIUM CITRATE DIHYDRATECompoundNot assessed
  16. 16Sodium CitrateCompoundNot assessed

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