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Sandwich pain de mie jambon/emmental/mayo allégée - 145G
Greenveil's read: consider avoiding.
- Critical
- Pain de mie complet51%—
- Whole wheat flour28.3%—
- Water11.3%—›
- Colza oil5.7%—›
- Sugar1.7%—›
- Wheat flour1.7%—›
- Wheat gluten1.2%—›
- Yeast0.6%—›
- Salt0.3%—›
- Flour treatment agent0.3%—
- E3000.3%—
- Jambon cuit standard26%—
- Ham17%—
- Water5.1%—›
- Salt0.9%—›
- Dextrose0.9%—›
- Glucose syrup0.9%—›
- Stabiliser0.7%—
- E4510.7%⚠ Low
- Gelling agent0.3%—
- E407a0.3%⚠ Low
- Antioxidant0.2%—
- E3010.2%—
- Preservative0.2%—
- E2500.2%⚠ High
- Reduced fat mayonnaise13.5%—
- Water7.5%—›
- Colza oil3%—›
- Vinegar1.5%—›
- Mustard0.8%—
- Water0.4%—›
- Mustard seed0.2%—›
- Vinegar<0.1%—›
- Salt<0.1%—›
- Egg yolk0.4%—›
- Starch0.2%—›
- Sugar<0.1%—›
- Salt<0.1%—›
- Thickener<0.1%—
- E415<0.1%—
- Emmental9.5%—
- Réduction d au moins 30 % de la teneur en matières grasses par rapport à la moyenne des mayonnaises classiques—
- Origines—
- Wheat flour—›
- Pork—›
- Emmental Europe—
Show original label text
Pain de mie complet 51% (farine complète de BLE, eau, huile de colza, sucre, farine de BLE, gluten de BLE, levure, sel, agent de traitement de la farine : acide ascorbique), jambon cuit standard 26% (jambon de porc 17%, eau, sel, dextrose, sirop de glucose, stabilisant : triphosphates ; gélifiant : algues Euchema transformées; antioxydant : ascorbate de sodium ; conservateur : nitrite de sodium), mayonnaise allégée en matières grasses* 13,5% ( eau, huile de colza, vinaigre, MOUTARDE (eau, graines de MOUTARDE, vinaigre, sel), jaune d'OEUF, amidon, sucre, sel, épaississant : gomme xanthane), EMMENTAL 9,5%. *Réduction d au moins 30 % de la teneur en matières grasses par rapport à la moyenne des mayonnaises classiques. Traces éventuelles de poissons, de soja et de graines de sésame. Origines : Farine de blé et porc France. Emmental Europe.
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.
- Processed eucheuma seaweedDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
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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