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Carpaccio
Roler·Dairies · 8424219050212

Carpaccio

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Producto cárnico marinado50%—
  • Peso neto50%—
  • Carpaccio de vacuno25%—
  • Ingredientes12.5%—
  • Beef meat12.5%—
  • Water12.5%—›
  • Salt—›
  • Dextrose—›
  • Acidity regulator—
  • E262—
  • E331—
  • Antioxidant—
  • E301—
  • Preservative—
  • E252⚠ Moderate
  • E250⚠ High
  • Stabiliser—
  • E407⚠ Low
  • E452⚠ Low
  • Queso Parmigiano Reggiano—
  • Peso neto—
  • Milk—›
  • Salt—›
  • Rennet—›
  • Salsa Carpaccio—
  • Peso neto—
  • Extra virgin olive oil—
  • Sunflower oil—›
  • Water—›
  • Concentrated lemon juice—
  • Orange—›
  • Extracto natural de limón—
  • Herbes de provence—
  • Acid—›
  • E330—
  • Preservative—
  • E202—
Show original label text

Producto cárnico marinado (peso neto: 80g). Carpaccio de vacuno. Ingredientes: Carne de vacuno 85%, agua 13%, sal, dextrosa, correctores acidez (E-262, E-331), antioxidante: E-301, conservadores (E-252, E-250), estabilizantes (E-407, E-452). Queso Parmigiano Reggiano (peso neto: 15g). Leche, sal, cuajo. Salsa Carpaccio (peso neto: 15g). Aceite de oliva virgen extra (55%). aceite de girasol (19,9%), agua, zumo concentrado de limón y naranja, extracto natural de limón, hierbas de provenzales, acidificante: E330, conservador: E202.

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.
  • Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • 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. 02SALTCompoundNot assessed
  3. 03GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  4. 04GLUCOSECompoundNot assessed
  5. 05DEXTROSECompoundNot assessed
  6. 06MILKCompoundNot assessed
  7. 07RennetCompoundNot assessed
  8. 08SUNFLOWER OILCompoundNot assessed
  9. 09ORANGECompoundNot assessed
  10. 10ACONITIC ACID, (E)-ActiveNot assessed

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