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- Pâtes torsadées44%—
- Durum wheat semolina24.2%—›
- Egg9.9%—›
- Water9.9%—›
- Cooked ham28.5%—
- Ham13%—
- Water6.5%—›
- Dextrose4.5%—›
- Acid2.3%—›
- E3252.3%—
- Salt0.4%—›
- Blood proteins0.4%—
- Arômes stabilisants0.4%—
- E4500.4%⚠ Low
- E4510.4%⚠ Low
- Pork stock0.2%—
- Glucose syrup0.1%—›
- Gelling agent<0.1%—
- E407<0.1%⚠ Low
- E410<0.1%—
- E415<0.1%—
- Antioxidant—
- E316—
- Preservative—
- E250⚠ High
- Mayonnaise16.8%—
- Vegetable oil8.6%—›
- Water4.1%—›
- Vinegar2%—›
- Jaune d'œuf frais1%—
- Dijon mustard0.5%—›
- Water0.3%—›
- Mustard seed0.1%—›
- Vinegar<0.1%—›
- Salt<0.1%—›
- Antioxidant<0.1%—
- E224<0.1%⚠ Moderate
- Acid<0.1%—›
- E330<0.1%—
- Salt0.3%—›
- Sugar0.1%—›
- Modified starch<0.1%—›
- Thickener<0.1%—
- E415<0.1%—
- Acid<0.1%—›
- E300<0.1%—
- Antioxidant—
- E385—
- Colour—
- E161b—
- De paprika—›
- Flavouring—
- Emmental6%—
- Wine vinegar2.4%—
- Egg1.2%—›
- Milk0.6%—›
- Sulfite0.6%—›
- Chives1.2%—
- Salt0.4%—›
- Pepper0.7%—›
Show original label text
Pâtes torsadées (semoule de blé dur (gluten), œufs, eau), jambon cuit en dés (13% jambon de porc, eau, dextrose, acidifiant : E325, sel, protéines de sang, arômes stabilisants : E450 et E451, bouillon de porc, sirop de glucose, gélifiant : E407, E410, E415, antioxydants : E316, conservateurs : E250), mayonnaise (huile végétale, eau, vinaigre, jaune d'œuf frais, moutarde de Dijon, (eau, graines de moutarde, vinaigre, sel, antioxydant : disulfite de potassium, acidifiant : acide citrique), sel, sucre, amidon modifié, épaississant : gomme xanthane, acidifiant : E300, antioxydant : E385, colorants : extrait de tagète et de paprika, arômes), emmental en dés (6%), vinaigre de vin (dont œufs, lait, sulfites), ciboulette, sel, poivre.
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.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- TriphosphatesInorganic 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
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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