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Sandwich jambon mayonnaise allégée
Greenveil's read: consider avoiding.
- Critical
- Pain de mie au son de blé59%—
- Wheat flour32.5%—›
- Water14.4%—›
- Wheat bran2.3%—›
- Colza oil1.2%—›
- Yeast1.2%—›
- Dextrose1.2%—›
- Salt0.9%—›
- Wheat gluten0.9%—›
- Preservative0.9%—
- E2820.9%⚠ Low
- Broad bean flour0.9%—
- Emulsifier0.9%—
- E4710.9%—
- Flour treatment agent1.8%—
- E3001.8%—
- Jambon cuit standard28%—
- Ham15.6%—
- Water6.2%—›
- Salt0.9%—›
- Glucose syrup0.9%—›
- Dextrose0.9%—›
- Stabiliser0.9%—
- E4510.9%⚠ Low
- Gelling agent0.9%—
- E407a0.9%⚠ Low
- Preservative0.9%—
- E3010.9%—
- E2500.9%⚠ High
- Reduced fat mayonnaise13%—
- Water6.5%—›
- Colza oil3.9%—›
- Alcohol vinegar1.3%—
- Jaune d' œuf amidon modifié0.7%—
- Sugar0.3%—›
- Dijon mustard0.2%—›
- Water<0.1%—›
- Mustard seed<0.1%—›
- Alcohol vinegar<0.1%—
- Salt<0.1%—›
- Antioxidant—
- E224⚠ Moderate
- Acid—›
- E330—
- Salt<0.1%—›
- Thickener<0.1%—
- E415<0.1%—
- Acid<0.1%—›
- E330<0.1%—
- Preservative<0.1%—
- E202<0.1%—
- Colour—
- E161b—
- E160c—
Show original label text
Pain de mie au son de _blé_ 59% (farine de _blé_, eau, son de _blé_ 2,3%, huile de colza, levure, dextrose, sel, _gluten_ de _blé_, conservateur : E282, farine de fève, émulsifiant : E471, agent de traitement de la farine : E300) — jambon cuit standard 28% (jambon de porc, eau, sel, sirop de glucose, dextrose, stabilisant : E451, gélifiant : E407a, conservateurs : E301, E250) - mayonnaise allégée en matières grasses (eau, huile de colza 3,9%, vinaigre d‘alcool, jaune d'_œuf_ amidon modifié, sucre, _moutarde_ de Dijon [eau, graines de _moutarde_, vinaigre d'alcool, sel, antioxydant : E224, acidifiant : E330], sel, épaississant : E415, acidifiant : E330, conservateur : E202, colorants : E161b-E160c).
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.
- Potassium metabisulphiteSulphite; asthma/allergic-type reactions.
- Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
- 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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