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- Cervelas79%—
- Pork meat45%—
- Water15.3%—›
- Pork fat11.1%—›
- Beef meat3.5%—
- Salt1%—›
- Arômes stabilisants1%—
- E4511%⚠ Low
- Diphosphates sirop de glucose1%—
- Dextrose0.6%—›
- Spice0.3%—›
- Plantes aromatiques antioxydants0.2%—
- E3150.2%—
- Érythorbate de sodium conservateur0.2%—
- E2500.2%⚠ High
- Smoked breast14%—
- Pork breast13%—
- Sel conservateurs0.7%—
- E3260.7%—
- Nitrite de sodium dextrose0.2%—
- Antioxidant0.2%—
- E316<0.1%—
- Beech wood smoke<0.1%—
- Melted cheese7%—
- Cheese4.1%—›
- Milk proteins1.5%—›
- Butter0.7%—›
- Whey0.4%—›
- Emulsifying salts0.2%—
- Citrate de sodium0.2%—›
- Modified potato starch0.2%—
- Elaboré à partir de porc—
- Beef—›
- Milk—›
- Diphosphates (E450)⚠ Low
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Cervelas 79% (Viande de porc 45%, eau, gras de porc, viande bovine 3,5%, sel, arômes stabilisants : triphosphates, diphosphates sirop de glucose, dextrose, épices et plantes aromatiques antioxydants : acide érythorbique, érythorbate de sodium conservateur : nitrite de sodium. Fumé au bois de hêtre), Poitrine fumée 14% (Poitrine de porc traitée en salaison 13%, sel conservateurs : lactate de potassium, nitrite de sodium dextrose, antioxydant : érythorbate de sodium. Fumée au bois de hêtre), Fromage fondu 7% (Fromage (LAIT), protéines de LAIT, beurre (LAIT), lactosérum (LAIT), sel de fonte : citrate de sodium, amidon modifié de pomme de terre). Pourcentages exprimés sur le total de la recette. Traces éventuelles de blé, soja, pistaches, sulfites et moutarde. Elaboré à partir de porc et de bœuf origine France, et de lait origine U.E.
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.
Per-ingredient concern · chemical identity, not food safety
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