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- Turkey breast55.6%—›
- E40729.6%⚠ Low
- E41013%—
- Xantanta13%—
- Humectant22.2%—
- E42022.2%—
- Stabiliser11.1%—
- E5085.6%—
- Tri2.8%—
- E452i2.8%—
- Salt0.8%—›
- Flavouring0.8%—
- Antioxidantes0.8%—
- Isoascorbato de sodio0.4%—
- Orégano0.4%—›
- Preservative0.8%—
- E2500.8%⚠ High
- Water0.8%—›
- Gelling agent7.4%—
Show original label text
Pechuga de pavo, (carragenato, goma garrofin y xantanta), humectante (sorbitol), estabilizantes (cloruro potásico, tri y polifosfato de sodio), sal, aromas, antioxidantes (isoascorbato de sodio y extracto de orégano) y conservante (nitrito de sodio). agua, gelificantes
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.
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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