2 Cordons Bleus de Dinde by Aldi, Corril (Meats And Their Products). Greenveil's read: consider avoiding (food-health band "critical"). 3 additives of concern.
Viande de dinde traitée en salaison 58 % : viande de dinde (81 %), eau, dextrose, fibre de _blé_, chapelure (farine de _blé_, sel), sel, arôme naturel.
Panure 22 % : chapelure (farine de _blé_, levure, sel, épices), farine de _blé_, sel. Jambon de dinde cuit standard 10 % : viande de dinde, eau, sirop de glucose de blé, protéines de _soja_, conservateur : nitrite de sodium, fécule de pomme de terre, arômes naturels, épaississant : carraghénanes.
Fromage fondu 10 % : fromages (_lait_), eau, amidons modifiés, beurre (_lait_), _lait_ écrémé en poudre, lactosérum (_lait_), sels de fonte : E330-E331-E452, épaississant : E407. Huile de tournesol.
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.
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
