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  3. Crêpes Jambon supérieur et Champignons à l'Emmental
Crêpes Jambon supérieur et Champignons à l'Emmental
La Crêpe de Brocéliande·3326120042315

Crêpes Jambon supérieur et Champignons à l'Emmental

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Crêpe50%—
  • Whole milk50%—
  • Wheat flour37%—›
  • Egg6.5%—›
  • Sunflower oil3.3%—›
  • Salt1.6%—›
  • Filling1.6%—
  • Water1.6%—›
  • Emmental—
  • Superior cooked ham—
  • Ham—
  • Water—›
  • Salt—›
  • Natural flavouring—
  • Glucose syrup—›
  • Preservative—
  • E316—
  • E250⚠ High
  • Mushroom—›
  • Mushroom—›
  • Water—›
  • Salt—›
  • Flavouring preparation—
  • Modified corn starch—›
  • E1422—
  • Dehydrated glucose syrup—
  • Skimmed milk powder—
  • Whole milk powder—›
  • Salt—›
  • Hydrolysat de protéine végétale—
  • Wheat—›
  • Vegetable—
  • Yeast extract—›
  • Flavouring—
  • Légumes déshydratés—
  • Fresh cream—
  • Stabiliser—
  • E407⚠ Low
  • Amidon de tapioca—
  • Wheat flour—›
  • Natural flavouring—
  • Lactose—›
  • Natural flavouring—
  • Salt—›
Show original label text

Crêpe (50%) : _Lait_ entier, farine de _blé_ (37%), _œuf_, huile de tournesol, sel, sucre Garniture (50%) : eau, _emmental_ (14,3%), jambon cuit supérieur (12,4%) (jambon de porc, eau, sel, arômes naturels, sirop de glucose, conservateurs : E316, E250), champignons (11,6%) (champignons, eau, sel), préparation aromatisante (amidon de maïs modifié : E1422, sirop de glucose déshydraté, poudre de _lait_ écrémé, poudre de _lait_ entier, sel, hydrolysat de protéine végétale (_blé_), poudre de légumes, extraits de levures, arôme, légumes déshydratés), _crème_ fraîche (stabilisant : E407), amidon de tapioca, farine de _blé_, arômes naturel (_lactose_, arômes naturels, sel)

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

  1. 01WHEATCompoundNot assessed
  2. 02EGGCompoundNot assessed
  3. 03SUNFLOWER OILCompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05CULTIVATED MUSHROOMCompoundNot assessed

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