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  3. Blanc de dinde standard fumé
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Wassila·3222473660391

Blanc de dinde standard fumé

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Viande de filets de dinde75%—
  • Water13.6%—›
  • Salt1.5%—›
  • Acid1.5%—›
  • E3251.5%—
  • Dextrose1.5%—›
  • Soy protein1.5%—›
  • Stabiliser1.5%—
  • E4511.5%⚠ Low
  • E4501.5%⚠ Low
  • Natural flavouring1.3%—
  • Gelling agent0.7%—
  • E4070.7%⚠ Low
  • Antioxidant0.3%—
  • E3010.3%—
  • Preservative0.3%—
  • E2500.3%⚠ High
Show original label text

Viande de filets de dinde 75% (origine : france) - eau - sel - acidifiant : lactate de sodium - dextrose - protéines de _soja_ - stabilisants : e451, e450 - arômes naturels - gélifiant : carraghénanes - antioxydant : ascorbate de sodium - conservateur : nitrite de sodium. fumage au bois de hêtre. traces de _lait_.

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.
  • 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

  1. 01AQUAHydrationNot assessed
  2. 02SALTCompoundNot assessed
  3. 03ACONITIC ACID, (E)-ActiveNot assessed
  4. 04GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  5. 05GLUCOSECompoundNot assessed
  6. 06DEXTROSECompoundNot assessed
  7. 07SOY PROTEINCompoundNot assessed

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