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Suprême de dinde légèrement fumé au bois de hêtre
Greenveil's read: consider avoiding.
- Critical
- Turkey meat50%—
- Chicken meat20%—
- Water11.2%—›
- Potato starch7.9%—›
- Maltodextnne sel fibres de pois4.9%—
- Dextrose3%—›
- Thickener1.5%—
- E4071.5%⚠ Low
- Preservative0.8%—
- E3260.8%—
- E2620.4%—
- E2500.2%⚠ High
- Spice<0.1%—›
- Stabiliser<0.1%—
- E451i<0.1%—
- Hydrolysed soy protein<0.1%—
- Modified starch<0.1%—›
- E1442<0.1%—
- Antioxidant<0.1%—
- E316<0.1%—
- Triphosphates (E451)⚠ Low
Show original label text
Viande de dinde (50%), viande de poulet (20%), eau, fécule de pomme de terre, maltodextnne sel fibres de pois, dextrose, Epaississant: E407, Conservateurs: E326, E262, E250, épices (contient du celéri), Stabilisant: E451i, protéine de soja hydrolysée, Amidon modifié: E1442, Antioxygène: E316. Allergènes: Contient du soja et du céleri. Peut contenir de la moutarde. Les informations en gras sont destinées aux personnes intolérantes ou allergiques.
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.
- TriphosphatesInorganic 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
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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