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  1. Products
  2. Meats And Their Products
  3. Filet de dinde
Filet de dinde
aubel·5410459004941

Filet de dinde

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Turkey breast86%—›
  • Water7.4%—›
  • Vegetable oil3.3%—›
  • Colza oil1.7%—›
  • Sunflower oil0.8%—›
  • Palm oil0.4%—›
  • Coconut oil0.4%—›
  • Salt1.2%—›
  • Glucose syrup1.1%—›
  • Dextrose0.5%—›
  • Maltodextrin0.3%—›
  • Celery0.1%—›
  • Flavouring<0.1%—
  • Pouvre<0.1%—
  • Parsley<0.1%—›
  • Plant protein<0.1%—
  • Sugar<0.1%—›
  • Yeast—›
  • Exhausreurs de gout—
  • E627⚠ Low
  • E631⚠ Low
  • Stabiliser—
  • E407⚠ Low
  • E450⚠ Low
  • E451⚠ Low
  • Antioxidant—
  • E301—
  • E325—
  • Preservative—
  • E250⚠ High
Show original label text

filet de dinde 86%, eau, huiles végétales (colza, tournesol, palme, noix de coco), sel, sirop de glucose, dextrose, maltodextrine, celeri, arome (pouvre, persil), proteine vegetale (soja), sucre, levure, exhausreurs de gout : E627, E631, stabilisants : E407, E450, E451, antioxydants : E301, E325, conservateur : E250

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.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01TURKEY BREASTCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  4. 04Castor oil, polymd., oxidizedCompoundNot assessed
  5. 05Vegetable oilsCompoundNot assessed
  6. 06Linseed oil, polymd., oxidizedCompoundNot assessed
  7. 07GreaseCompoundNot assessed
  8. 08Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  9. 09SOYBEAN OILCompoundNot assessed
  10. 10Castor oil, oxidizedCompoundNot assessed
  11. 11SOAPCompoundNot assessed
  12. 12SALTCompoundNot assessed
  13. 13CORN SYRUPCompoundNot assessed
  14. 14GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  15. 15GLUCOSECompoundNot assessed
  16. 16DEXTROSECompoundNot assessed
  17. 17MALTODEXTRINCompoundNot assessed
  18. 18CELERYCompoundNot assessed
  19. 19SUGARCompoundNot assessed
  20. 20YEASTCompoundNot assessed

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