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Cake apéritif JAMBON OLIVES
Greenveil's read: consider avoiding.
- Critical
- Superior cooked ham21%—
- Ham19%—
- Water1%—›
- Salt0.5%—›
- Flavouring0.3%—
- Dextrose0.1%—›
- Glucose syrup<0.1%—›
- Antioxidant<0.1%—
- E316<0.1%—
- Preservative<0.1%—
- E250<0.1%⚠ High
- Œufs entiers issus de poules élevées en plein air18.3%—
- Wheat flour15.7%—›
- Colza oil22.5%—›
- Milk11.3%—›
- Emmental5.6%—
- Green olive5.6%—›
- Green olive2.8%—›
- Water1.4%—›
- Salt0.7%—›
- Acid0.7%—›
- E3300.7%—
- Bamboo fibre—
- Sugar—›
- Raising agent—
- Diphosphate disodique et carbonate acide de sodium—
- Nutmeg—›
- Pepper—›
- Ham—
- Diphosphates (E450)⚠ Low
Show original label text
Jambon cuit supérieur 21% (jambon de porc 19%, eau, sel, arômes, dextrose ou sirop de glucose, antioxydant : érythorbate de sodium, conservateur : nitrite de sodium), _œufs_ entiers issus de poules élevées en plein air 18.3% (origine France), farine de _blé_ 15.7% (origine France), huile de colza, _lait_, _emmental_ , olives vertes 7,8% (olives vertes 7.5%, eau, sel, acidifiant : acide citrique), fibres de bambou, sucre, poudre à lever : diphosphate disodique et carbonate acide de sodium, muscade, poivre. Peut contenir des traces de céleri, crustacés, fruits à coques, lupin, mollusques, moutarde, poisson, graine de sésame, soja, sulfites. Jambon de porc origine UE
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.
- DiphosphatesInorganic 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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