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  3. Fiambre
Fiambre
Porminho·5604925010400

Fiambre

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Carne magra de suíno54.5%—
  • Origem UE54.5%—
  • Water22.7%—›
  • Potato starch11.4%—›
  • Salt1.3%—›
  • Soy protein1.3%—›
  • Dextrose1.3%—›
  • Stabiliser1.3%—
  • E4510.6%⚠ Low
  • E4500.3%⚠ Low
  • E4520.3%⚠ Low
  • Gelling agent1.3%—
  • E4071.3%⚠ Low
  • Flavouring1.3%—
  • Antioxidant1.3%—
  • E3161.3%—
  • Preservative2.6%—
  • E2502.6%⚠ High
Show original label text

Carne magra de suíno (origem UE), água, amido de batata, sal, proteína de soja, dextrose, estabilizadores (E451, E450, E452), gelificante (E407), aromas, antioxidante (E316) e conservante (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.
  • 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. 01AQUAHydrationNot assessed
  2. 02STARCH 1551CompoundNot assessed
  3. 03SALTCompoundNot assessed
  4. 04SOY PROTEINCompoundNot assessed
  5. 05GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  6. 06GLUCOSECompoundNot assessed
  7. 07DEXTROSECompoundNot assessed

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