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  3. Tendre croque jambon fromage pain de mie sans croûte
Tendre croque jambon fromage pain de mie sans croûte
Herta, Tendre croque·Sandwiches · 3154230050292

Tendre croque jambon fromage pain de mie sans croûte

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Wheat flour51.8%—›
  • Water24.1%—›
  • Cheese12.1%—›
  • Ham6%—
  • Colza oil3%—›
  • Palm oil1.5%—›
  • Butter0.8%—›
  • Modified starch0.4%—›
  • Milk proteins0.2%—›
  • Dextrose<0.1%—›
  • Salt<0.1%—›
  • Whey<0.1%—›
  • Wheat gluten<0.1%—›
  • Yeast—›
  • Emulsifying salts—
  • E331—
  • E452⚠ Low
  • Emulsifier—
  • E322—
  • E471—
  • Preservative—
  • E202—
  • E250⚠ High
  • E282⚠ Low
  • Stabiliser—
  • E450⚠ Low
  • E541—
  • Gelling agent—
  • E407⚠ Low
  • Flavouring—
  • Celery flavouring—
  • Wheat—›
  • Herbs and spices—
  • Antioxidant—
  • E316—
  • Acid—›
  • E270—
Show original label text

Farine de _blé_, eau, _fromages_ (_oeuf_), jambon de porc, huile de colza, huile de palme, _beurre_, amidons modifiés, protéines de _lait_, dextrose, sel, _lactosérum_, _gluten_ de _blé_, levure, sels émulsifiants: E331, E452, émulsifiants: E322, E471, conservateurs : E202, E250, E282, stabilisants: E450, E541, gélifiant: E407, arômes (_céleri_,_blé_), épices et aromates, antioxydant: E316, acidifiant: E270

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.
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • DiphosphatesInorganic 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

  1. 01WHEATCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03Cheese, Cheddar, ext.CompoundNot assessed
  4. 04BRASSICA NAPUS OILCompoundNot assessed
  5. 05PALM OILCompoundNot assessed
  6. 06BUTTERCompoundNot assessed
  7. 07Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  8. 08Milk proteinsCompoundNot assessed
  9. 09GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  10. 10GLUCOSECompoundNot assessed
  11. 11DEXTROSECompoundNot assessed
  12. 12SALTCompoundNot assessed
  13. 13Whey, protein-freeCompoundNot assessed
  14. 14WHEYCompoundNot assessed
  15. 15GLUTENCompoundNot assessed
  16. 16YEASTCompoundNot assessed
  17. 17ACONITIC ACID, (E)-ActiveNot assessed

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