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  3. L'escalope cordon bleu de dinde (x4)
L'escalope cordon bleu de dinde (x4)
Le Gaulois·3266980266622

L'escalope cordon bleu de dinde (x4)

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Viande de filets de dinde traitée en salaison48%—
  • Viande de filets de dinde48%—
  • Water26%—›
  • Wheat fiber13%—
  • Salt6.5%—›
  • Wheat dextrose3.3%—
  • Yeast extract1.6%—›
  • Natural flavouring0.8%—
  • Natural milk flavouring0.8%—
  • Breadcrumbs0.8%—
  • Water0.8%—›
  • Wheat flour—›
  • Yeast—›
  • Salt—›
  • Spice—›
  • Jambon de dinde standard fumé—
  • Turkey meat—
  • Water—›
  • Wheat fiber—
  • Dextrose—›
  • Wheat protein—
  • Natural flavouring—
  • Salt—›
  • Extract—
  • Chard—›
  • Carrot extract—›
  • Ferments—
  • Gelling agent—
  • E407⚠ Low
  • Antioxidant—
  • E301—
  • Melted emmental cheese—
  • Emmental—
  • Cheese—›
  • Milk proteins—›
  • Butter—›
  • Salt—›
  • Emulsifying salts—
  • E331—
  • E452⚠ Low
  • Sunflower oil—›
Show original label text

Viande de filets de dinde traitée en salaison : 58% (viande de filets de dinde : 48%, eau, fibres de _blé_, sel, dextrose de blé, extrait de levure, arômes naturels (dont _lait_)), panure : 22% (eau, farine de _blé_, levure, sel, épices), jambon de dinde standard fumé : 10% (viande de dinde : 8%, eau, fibre de _blé_, dextrose, protéine de _blé_, arômes naturels, sel, extraits végétaux (bette, carotte), ferments, gélifiant : carraghénanes, antioxydant : ascorbate de sodium), emmental fondu : 10 % (_emmental_ : 5%, _fromages_, protéines de _lait_, _beurre_, sel, sels émulsifiants : citrates de sodium, polyphosphates). Huile de tournesol.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • 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

  1. 01AQUAHydrationNot assessed
  2. 02SALTCompoundNot assessed
  3. 03YEASTCompoundNot assessed
  4. 04WHEATCompoundNot assessed
  5. 05SPICECompoundNot assessed
  6. 06GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  7. 07GLUCOSECompoundNot assessed
  8. 08DEXTROSECompoundNot assessed
  9. 09Cheese, Cheddar, ext.CompoundNot assessed
  10. 10Milk proteinsCompoundNot assessed
  11. 11BUTTERCompoundNot assessed
  12. 12SUNFLOWER OILCompoundNot assessed

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