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  3. Riz cantonais
Riz cantonais
Auchan·Meals · 3596710433735

Riz cantonais

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Ingrédients20.4%—
  • Cooked rice10.2%—
  • Rice10.2%—›
  • Water16.5%—›
  • Oil15%—›
  • Sunflower oil10.5%—›
  • Colza oil4.5%—›
  • Onion14.3%—›
  • Egg12%—›
  • Jambon cuit standard9.5%—
  • Ham5.2%—
  • Water2.2%—›
  • Salt1.1%—›
  • Glucose syrup0.5%—›
  • Dextrose0.3%—›
  • Stabiliser0.1%—
  • E4510.1%⚠ Low
  • Gelling agent<0.1%—
  • Carraghénanes lactose<0.1%—
  • Natural flavouring<0.1%—
  • Pork stock<0.1%—
  • Antioxidant—
  • E316—
  • Preservative—
  • Nitrite de sodium ferments—
  • Garden peas9.5%—
  • Water2.2%—›
  • Shiitake0.7%—
  • Oil—›
  • Sunflower oil—›
  • Colza oil—›
  • Salt—›
  • Preservative—
  • E262—
  • Sugar—›
  • Natural flavouring—
  • Garlic—›
  • Pepper—›
  • Elaboré à partir de porc—
  • Sodium nitrite (E250)⚠ High
  • Carrageenan (E407)⚠ Low
Show original label text

_Ingrédients_ : riz cuit 48% (riz, eau, contient huile de tournesol et/ou colza), oignon, OEUF cuit 12%, jambon cuit standard 9,5% (jambon de porc, eau, sel, sirop de glucose, dextrose, stabilisant : triphosphates, gélifiant : carraghénanes lactose (LAIT), arôme naturel, bouillon de porc, antioxydant : érythorbate de sodium, conservateur : nitrite de sodium ferments), petits pois 9,5%, eau, champignon noir 1,5%, contient huile de tournesol et/ou colza, sel, conservateur : acétates de sodium, sucre, arômes naturels, ail, poivre. Traces éventuelles de : gluten, crustacés, poissons, soja et arachide. Elaboré à partir de porc origine UE.

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.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • 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. 01AQUAHydrationNot assessed
  2. 02L-ISOLEUCIC ACIDActiveNot assessed
  3. 03ONIONCompoundNot assessed
  4. 04EGGCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06SUGARCompoundNot assessed
  7. 07GARLICCompoundNot assessed
  8. 08BLACK PEPPERCompoundNot assessed

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