Plateau italien · Greenveil
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Decision lens
Decision lens Balanced for everyday use. A balanced day-to-day read across overall concern and fit.
Overview Ingredients Regulation Alternatives Food health
Nutrition profile and additives of concern Food health High Why this band? How the nutrition, processing, and additive signals combine into the overall food-health band.
Open Close Overall food-health band Food health High
Nutrition Critical
nutri-score e
Processing
1 nutrition base band "critical" from nutri-score 2 ultra-processed (NOVA 4) worsens band by one, capped at high 3 final band "high" (health-blend-v1) Per-ingredient concern · chemical identity, not food safety
Ingredients (26) SALAME MILANO 51.92307692307692% — Saucisson sec 26.92307692307692% — Viande de porc 25% — Italie 24.03846153846154% — Sel 12.019230769230774% — › Vin blanc 6.009615384615387% — Dextrose 3.0048076923076934% — › Poivres antioxydants 1.5024038461538467% — Ascorbate de sodium 1.5024038461538467% — › Acide ascorbique 0.7512019230769198% — › Conservateurs nitrite de sodium 0.3756009615384599% — Nitrate de potassium 0.1878004807692264% — › Ferments 0.0939002403846132% — Ail 0.0469501201923066% — De viande de porc ont été mis en œuvre pour fabriquer 100 g de Salame Milano 0.0234750600961533% — COPPA 0.011737530048080203% — Échine de porc 0.011737530048080203% — Italie 0.005868765024040101% — Sel 0.0029343825120236033% — › Dextrose 0.0014671912560118017% — › Antioxydant 0.0007335956280059008% — Ascorbate de sodium 0.0007335956280059008% — › Arômes naturels 0.0003667978140029504% — Conservateurs 0.0003667978140029504% — Nitrite de sodium 0.0001833989069979225% — › Nitrate de potassium 0.00009169945349896125% — › Ferments 0.00004584972674592791% — Ail 0.000022924863372963955% — JAMBON SEC SUPÉRIEUR 0.000011462431686481978% — Jambon de porc 0.000011462431686481978% — Italie 0.000005731215843240989% — Sel 0.000002865607925173208% — › Conservation 0.000002865607925173208% — Show original SALAME MILANO (Saucisson sec) (60 g): Viande de porc (origine: Italie); sel; vin blanc; dextrose; poivres antioxydants: ascorbate de sodium, acide ascorbique; conservateurs nitrite de sodium, nitrate de potassium; ferments;ail. 128 g de viande de porc ont été mis en œuvre pour fabriquer 100 g de Salame Milano. COPPA (60 g) : Échine de porc (origine : Italie); sel; dextrose; antioxydant: ascorbate de sodium; arômes naturels : conservateurs: nitrite de sodium, nitrate de potassium; ferments; ail. JAMBON SEC SUPÉRIEUR (60 g): Jambon de porc (origine: Italie), sel. Conservation:
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