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  3. argentina beef loaf 150g
argentina beef loaf 150g
Argentina·Meats And Their Products · 0748485800738

argentina beef loaf 150g

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Beef53.6%—›
  • Beef Meat28.6%—
  • Beef Fat25%—›
  • Mechanically Separated Poultry Meat23.2%—
  • Water11.6%—›
  • Soy Protein5.8%—›
  • Corn starch2.9%—›
  • Lodized Salt1.5%—
  • Sugar0.5%—›
  • Spice0.5%—›
  • Beef Seasonings0.2%—
  • E6210.1%⚠ Moderate
  • Flavour enhancer0.1%—
  • E452vi<0.1%—
  • Humectant<0.1%—
  • E250<0.1%⚠ High
  • Colour retention agent<0.1%—
  • E316<0.1%—
  • Antioxidant<0.1%—
  • And Zinc Oxide<0.1%—›
  • Fortificant<0.1%—
  • Polyphosphates (E452)⚠ Low
Show original label text

Beef (Beef Meat and Beef Fat) and Mechanically Separated Poultry Meat, Water, Soy Protein, Cornstarch, lodized Salt, Sugar, Spices, Beef Seasonings, MSG (Flavor Enhancer), Sodium Tripolyphosphate (Water Retention Agent), Sodium Nitrite (Color Retention Agent), Sodium Erythorbate (Antioxidant), and Zinc Oxide (Fortificant)

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.
  • 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. 01BEEFCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SOY PROTEINCompoundNot assessed
  4. 04STARCH 1551CompoundNot assessed
  5. 05Starch, oxidizedCompoundNot assessed
  6. 06AmylodextrinCompoundNot assessed
  7. 07CORN STARCHCompoundNot assessed
  8. 08SUGARCompoundNot assessed
  9. 09SPICECompoundNot assessed
  10. 10CI 77947CompoundMinor concern

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