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Prosciutto lardo & cipolle by Anna's Best,Migros · Greenveil

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Prosciutto lardo & cipolle

Prosciutto lardo & cipolle

Anna's Best,Migros·7613404378908

Prosciutto lardo & cipolle

Greenveil's read: consider avoiding.

Food health

Wheat flour31%—›
Mozzarella17%—
Cheese17%—
Tomato15%—›

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Water

11%

—

Ham7%—

Pork meat3.9%—

Water1.6%—›

E2500.8%⚠ High

Salt0.4%—

Preservative0.4%—

E2500.4%⚠ High

Flavouring0.4%—

Glucose0.2%—

Condiment<0.1%—

Sugar<0.1%—›

Stabiliser<0.1%—

E450<0.1%⚠ Low

Antioxidant<0.1%—

E392<0.1%—

E301<0.1%—

Bacon4.5%—

Pork meat2.5%—

E2501%⚠ High

Salt0.5%—

Preservative0.5%—

E2500.5%⚠ High

Glucose0.5%—

Powdered condiment0.2%—

Glucose syrup0.1%—

Yeast extract<0.1%—

Garlic<0.1%—›

Antioxidant<0.1%—

E331<0.1%—

E301<0.1%—

Onion3.5%—›

Durum wheat semolina2.3%—›

Olive oil2.3%—›

Tomato concentrate1%—

Iodised salt0.5%—

Sugar0.5%—›

Yeast0.5%—›

Spice0.5%—›

Corn starch0.5%—›

Garlic0.5%—›

Flour treatment agent0.5%—

E3000.5%—

Colza oil0.5%—›

Powdered condiment0.5%—

Concentrated lemon juice0.5%—

Spice extract0.5%—›

Show original label text

Farine de _blé_, mozzarella (_fromage_) 17%, tomates 15%, eau, jambon 7% (viande de porc, eau, sel nitrité pour saumure [sel de cuisine, conservateur: nitrite de sodium], arômes, glucose, condiment, sucre, stabilisant: diphosphates, antioxydants: extraits de romarin et ascorbate de sodium), lard 4,5% (viande de porc, sel nitrité pour saumure [sel de cuisine, conservateur: nitrite de sodium], glucose, condiments en poudre, sirop de glucose, extrait de levure, ail, antioxydants: citrates de sodium et ascorbate de sodium), oignons 3,5%, semoule de _blé_ dur, huile d'olive, concentré de tomates 1%, sel de cuisine iodé, sucre, levure, épices, amidon de maïs, ail en poudre, agent de traitement de la farine: acide ascorbique, huile de colza, condiments en poudre, concentré de jus de citron, extraits d'épices

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.
DiphosphatesInorganic 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

Wheat
Tomato
Aqua
Onion
Durum wheat middlings
Olive oil
Sugar
Yeast
Spice
Starch 1551
Starch, oxidized
Amylodextrin
Corn starch
Garlic
Brassica napus oil
spice extract

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