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Blanc de dinde fumé au bois de hêtre
Greenveil's read: consider avoiding.
- Critical
- Turkey breast63%—›
- Water20.2%—›
- Corn starch8.4%—›
- Salt1.5%—›
- Antioxidant1.5%—
- E3250.7%—
- E3010.7%—
- Wheat dextrose1.5%—
- Soy protein1.5%—›
- Stabiliser1.3%—
- Di and triphosphates1.3%—
- Natural flavouring0.7%—
- Gelling agent0.3%—
- E4070.3%⚠ Low
- Preservative0.2%—
- E2500.2%⚠ High
- Fumée naturelle0.2%—
- Diphosphates (E450)⚠ Low
- Triphosphates (E451)⚠ Low
Show original label text
Filets de dinde (origine France) 63%, eau, amidon de maïs, sel, antioxydants : lactate de sodium et ascorbate de sodium, dextrose de blé, protéines de SOJA, stabilisants : diphosphates et triphosphates, arômes naturels, gélifiant : carraghénanes, conservateur : nitrite de sodium, fumée naturelle. Fabriqué dans un atelier utilisant du lait.
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.
- 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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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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