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  3. Hot Smoked Sausage
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Parker House·0015166000344

Hot Smoked Sausage

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Pork53.8%—›
  • Beef23.1%—›
  • Water11.5%—›
  • Salt5.8%—›
  • Corn syrup solids2.9%—›
  • Dextrose1.4%—›
  • Spice0.7%—›
  • Flavouring0.4%—
  • Paprika0.2%—›
  • E621<0.1%⚠ Moderate
  • Smoke flavouring<0.1%—
  • E316<0.1%—
  • E250<0.1%⚠ High
Show original label text

PORK AND BEEF, WATER, SALT, CORN SYRUP SOLIDS, DEXTROSE, SPICES, FLAVORING, PAPRIKA, MONOSODIUM GLUTAMATE, SMOKE FLAVORING, SODIUM ERYTHORBATE, AND SODIUM NITRITE.

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.

Per-ingredient concern · chemical identity, not food safety

  1. 01PORKCompoundNot assessed
  2. 02BEEFCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04SALTCompoundNot assessed
  5. 05CORN SYRUPCompoundNot assessed
  6. 06Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  7. 07GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  8. 08GLUCOSECompoundNot assessed
  9. 09DEXTROSECompoundNot assessed
  10. 10SPICECompoundNot assessed
  11. 11PAPRIKACompoundNot assessed

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