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  3. traditional Irish pudding
traditional Irish pudding
Rudds·Meats And Their Products · 5391512920036

traditional Irish pudding

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Oatmeal41%—›
  • Water29.5%—›
  • Pork18%—›
  • Pork Rind5.8%—
  • Wheat Flour2.9%—›
  • Wheat Flour1.4%—›
  • E170i0.7%—
  • Iron0.4%—›
  • E3750.2%—
  • Thiamin0.2%—›
  • Pork Fat1.4%—›
  • Pearl Barley0.7%—
  • Kibbled Onion0.4%—
  • Salt0.2%—›
  • Oat flakes<0.1%—
  • Yeast Extract<0.1%—›
  • Antioxidant<0.1%—
  • E301<0.1%—
  • Spice<0.1%—›
  • Flavouring—
  • Spice Extract—›
  • Preservative—
  • E250⚠ High
  • E252⚠ Moderate
  • E251⚠ Moderate
  • Herb Extract—
  • Stabilisers—
  • E452⚠ Low
  • E451⚠ Low
  • Dehydrated glucose syrup—
  • Dextrose—›
  • Sugar—›
  • Including cereals containing gluten—
Show original label text

Oatmeal, Water, Pork (18%), Cooked Pork Rind, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Cooked Pork Fat, Pearl Barley, Kibbled Onion, Salt, Oatflakes, Yeast Extract, Antioxidant: Sodium Ascorbate; Spice, Flavouring, Spice Extract, Preservatives: Sodium Nitrite, Potassium Nitrate, Sodium Nitrate; Herb Extract, Stabilisers: Polyphosphates, Triphosphates; Dried Glucose Syrup, Dextrose, Sugar. ALLERGEN ADVICE: For allergens, including cereals containing gluten, see ingredients in bold.

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.
  • Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
  • Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • PolyphosphatesInorganic 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

  1. 01OATMEALCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03PORKCompoundNot assessed
  4. 04WHEATCompoundNot assessed
  5. 05Pork fatCompoundNot assessed
  6. 06LARDCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08YEASTCompoundNot assessed
  9. 09SPICECompoundNot assessed
  10. 10spice extractCompoundNot assessed
  11. 11GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  12. 12GLUCOSECompoundNot assessed
  13. 13DEXTROSECompoundNot assessed
  14. 14SUGARCompoundNot assessed

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