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  2. AH Chorizo Pamplona
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AH·8718265893313

AH Chorizo Pamplona

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Pork meat53.6%—
  • Spice23.2%—›
  • Paprika or bell pepper11.6%—
  • Garlic11.6%—›
  • Salt11.6%—›
  • Soy protein5.8%—›
  • Milk powder2.9%—
  • Lactose1.5%—›
  • Milk proteins0.7%—›
  • E14000.4%—
  • Dextrose0.2%—›
  • Sugar<0.1%—›
  • Flavouring<0.1%—
  • Preservative<0.1%—
  • E250<0.1%⚠ High
  • E250<0.1%⚠ High
  • E252<0.1%⚠ Moderate
  • E252<0.1%⚠ Moderate
  • Antioxidant<0.1%—
  • E301—
  • E301—
  • E392—
  • E392—
  • Stabiliser<0.1%—
  • E451⚠ Low
  • E451⚠ Low
  • E452⚠ Low
  • E452⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Varkensvlees, varkensspek, specerijen (paprika, knoflook), zout, soja-eiwit, melkpoeder, lactose, melkeiwit, dextrine, dextrose, suiker, aroma's, conserveermiddel (natriumnitriet [E250], kaliumnitraat [E252]), antioxidant (natriumascorbaat [E301], extracten van rozemarijn [E392]), stabilisator (difosfaten [E450], trifosfaten [E451], polyfosfaten [E452]). Waarvan toegevoegde suikers 1.3g per 100 gram en waarvan toegevoegd zout 1.70g per 100 gram Voor 100 g Chorizo Pamplona is 106 g varkensvlees gebruikt.

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.
  • Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
  • 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. 01SPICECompoundNot assessed
  2. 02SALTCompoundNot assessed
  3. 03SOY PROTEINCompoundNot assessed
  4. 04ANHYDROUS LACTOSECompoundNot assessed
  5. 05.BETA.-LACTOSECompoundNot assessed
  6. 06LACTOSECompoundNot assessed
  7. 07Milk proteinsCompoundNot assessed
  8. 08GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  9. 09GLUCOSECompoundNot assessed
  10. 10DEXTROSECompoundNot assessed
  11. 11SUGARCompoundNot assessed

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