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Cuisse De Dinde Au Poivre
Greenveil's read: consider avoiding.
- Critical
- Turkey meat54.2%—
- Water22.9%—›
- Potato starch11.5%—›
- Stabiliser5.7%—
- E4502.9%⚠ Low
- E4511.4%⚠ Low
- E4521.4%⚠ Low
- Preservative2.9%—
- E2351.4%—
- E2621.4%—
- E2501.4%⚠ High
- Sel 0.6% nitrite de sodium e2501.4%—
- Herbs and spices0.7%—
- Flavour enhancer0.4%—
- E6210.4%⚠ Moderate
- Antioxidant0.2%—
- Vitamin C0.2%—›
- Sugar<0.1%—›
- Black pepper<0.1%—›
- Fumé<0.1%—
Show original label text
Viande de dinde, eau, fécule de pomme de terre, stabilisants (E450, E451, E452), conservateurs (E235, E262), sel nitrité (sel 0.6% nitrite de sodium E250), épices et fines herbes, exhausteur de goût (E621), antioxydant (E300), sucre, poivre noir, fumé
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.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- 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
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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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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