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  3. Ördögi Ínyenc marhahús pástétom
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Hamé·8595139719418

Ördögi Ínyenc marhahús pástétom

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Beef meat25%—
  • Pork liver25%—›
  • Sertésszalonna14.8%—
  • Water13.8%—›
  • Pork rind7.9%—
  • Csontokról mechanikusan lefejtett sertéshús5.9%—
  • Paprika or bell pepper3.8%—
  • Pepperóni1.9%—
  • Nitrites pácsó1%—
  • Salt0.5%—›
  • Preservative0.5%—
  • E2500.5%⚠ High
  • Stabiliser0.5%—
  • Carob seed flour0.2%—
  • E4070.1%⚠ Low
  • E5080.1%—
  • Dehydrated onion0.2%—
  • Condiment0.1%—
  • Flavouring preparation0.1%—
  • Flavour enhancer<0.1%—
  • E621<0.1%⚠ Moderate
  • E635<0.1%⚠ Low
  • Spice extract<0.1%—›
  • Salt—›
  • Flavouring—
Show original label text

marhahús (25%), sertésmáj (25%), sertésszalonna, ivóvíz, sertésbőrke, csontokról mechanikusan lefejtett sertéshús, paprika, pepperóni, nitrites pácsó (étkezési só, tartósítószer: nátrium-nitrit), stabilizátor (szentjánoskenyérliszt, karragén, kálium-klorid), szárított vöröshagyma, fűszer, fűszerkészítmény (ízfokozó: nátrium-glutamát, dinátrium-5' ribonukleotidok; fűszerkivonat, étkezési só, aroma).

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.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • Disodium 5'-ribonucleotidesRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01PORK LIVERCompoundNot assessed
  2. 02AQUAHydrationNot assessed

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