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  3. Májka zlaté dědictví
Májka zlaté dědictví
Hamé·Meats And Their Products · 8594001694150

Májka zlaté dědictví

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Bravčový tuk28.5%—
  • Bravčové kože21.8%—
  • Water19.5%—›
  • Bravčová pečeň15%—
  • Vývar z bravčového mäsa10.8%—
  • Pork meat4.5%—
  • Soliaca zmes—
  • Salt—›
  • Preservative—
  • E250⚠ High
  • Stabiliser—
  • E508—
  • E407⚠ Low
  • E410—
  • Sušená cibuľa—
  • Koreniaci prípravok—
  • Jedlá sol—
  • Glucose syrup—›
  • Koreniny—
  • Dextrose—›
  • Extrakty korenín—
  • Bravčová bielkovina—
  • Flavour enhancer—
  • Glutaman 160g otnost—
  • Sodný—
  • Môže obsahovať SOJU—
  • Milk—›
  • Egg—›
  • Minimálna trvanlivosť do—
  • Dátum uvedený v spodnom riadku na viečku—
  • Skladujte v suchu pri teplote 0-28 °C—
  • Po otvoreni sklade chladničke do 10 °C a spotrebujte do 48 hodín—
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Bravčový tuk, bravčové kože, voda, bravčová pečeň (15 %), vývar z bravčového mäsa, bravčové mäso (6,5 %), soliaca zmes (jedlá soľ, konzervačná látka: dusitan sodný), stabilizátor (chlorid draselný, karagénan, karobová guma), sušená cibuľa, koreniaci prípravok (jedlá sol, glukózový sirup, koreniny, dextróza, extrakty korenín), bravčová bielkovina, zvýrazňovač chuti: glutaman 160g otnost: sodný. Môže obsahovať SOJU, MLIEKO, VAJCIA. Minimálna trvanlivosť do: dátum uvedený v spodnom riadku na viečku. Skladujte v suchu pri teplote 0-28 °C. Po otvoreni sklade chladničke do 10 °C a spotrebujte do 48 hodín.

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

  1. 01AQUAHydrationNot assessed
  2. 02MILKCompoundNot assessed
  3. 03EGGCompoundNot assessed

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