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- Panse51.5%—
- Feulet24.2%—
- Caillette de boeuf12.1%—
- Chorizo6.1%—
- Vlande de porc3%—
- Water1.5%—›
- Paprika0.8%—›
- Milk powder0.4%—
- Salt0.2%—›
- Dextrose<0.1%—›
- Garlic<0.1%—›
- Antioxidant<0.1%—
- E316<0.1%—
- Orlgan<0.1%—
- Preservative—
- E250⚠ High
- E252⚠ Moderate
- Manchette de boeuf—
- Tomato—›
- Lomo—
- Échine de porc—
- Antioxidant—
- E301—
- Spice—›
- Sugar—›
- Correcteur acidité e331ii—
- Émulsifiants e450 li—
- E451 1—
- E452i—
- Arome ai l—
- Carrot—›
- Onion—›
- Beef gelatin—›
- Natural flavouring—
- Paprika—›
- Fr 33.036.00—
- Triphosphates (E451)⚠ Low
- Polyphosphates (E452)⚠ Low
Show original label text
panse, feulet, caillette de boeuf (origine FRANCE), chorizo (ESPAGNE) vlande de porc, eau, paprika, LAIT en poudre, sel, dextrose, ail, antioxydant E316, orlgan, conservateurs :E250, E252, manchette de boeuf, tomates, lomo :(ESPAGNE) échine de porc, antioxydant ;E301, épices, sucre, correcteur acidité E331 ii, émulsifiants E450 li, E451 1,E452 i, arome ai l), carottes, oignons, gélatine de boeuf, arômes naturels, paprika. FR 33.036.00
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.
- 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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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Ingredient content
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