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Greenveil proxy cache
Asset write on fetch
- Museau de porc51%—
- Tête de porc36%—
- Water8.1%—›
- Salt0.9%—›
- Alcohol vinegar0.9%—
- Dextrose0.9%—›
- Pork gelatin0.9%—
- Épices-colorant0.9%—
- E1200.9%—
- Thickener0.9%—
- E4070.9%⚠ Low
- Herb0.8%—
- Garlic0.4%—›
- Sugar0.2%—›
- Onion<0.1%—›
- Flavouring<0.1%—
- Preservative<0.1%—
- E250<0.1%⚠ High
- Water18.9%—›
- Colza oil18.9%—›
- Onion10.2%—›
- Pickled gherkin0.6%—
- Alcohol vinegar0.3%—
- Dijon mustard0.1%—›
- Water<0.1%—›
- Mustard seed<0.1%—›
- Vinegar<0.1%—›
- Salt<0.1%—›
- Salt<0.1%—›
- Parsley—›
- Thickener—
- E412—
- Antioxidant—
- E301—
- White pepper—›
Show original label text
Museau de porc 51% [tête de porc 36% (origine UE) eau - sel - vinaigre d'alcool - dextrose - gélatine de porc - épices-colorant: carmins - épaississant: carraghénanes - plantes aromatiques - ail - sucre - oignons - arômes - conservateur: nitrite de sodium]- eau - huile de colza - oignons 10,2% - cornichons (contient sulfites) - vinaigre d'alcool - moutarde de Dijon [eau - graines de moutarde - vinaigre - sel] - sel - persil 0,2% - épaississant: gomme guar - antioxydant: ascorbate de sodium - poivre blanc. Les informations en gras sont destinées aux personnes allergiques ou intolérantes.
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.
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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