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- BISTRO'VITE-SANDWICH JAMBON BEURRE-Sandwich au pain de mie jambon cuit standard34%—
- Butter10%—›
- Îngrédients4.6%—
- Jambon cuit standard2.3%—
- Ham2.3%—
- Ue4.5%—
- Eau sel4.4%—
- Lactose4.4%—›
- Pork stock4.4%—
- Dextrose4.4%—›
- Stabiliser4.3%—
- E4514.3%⚠ Low
- Gelling agent3.7%—
- E4073.7%⚠ Low
- Natural flavouring3.3%—
- Glucose syrup3%—›
- Antioxidant2.7%—
- E3162.7%—
- Preservative2.5%—
- E2502.5%⚠ High
- Ferments2.3%—
- Wheat flour2.1%—›
- Water2%—›
- Butter1.9%—›
- Wheat bran1.5%—›
- Colza oil—›
- Yeast—›
- Sugar—›
- Salt—›
- Alcohol vinegar—
- Wheat gluten—›
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BISTRO'VITE-SANDWICH JAMBON BEURRE-Sandwich au pain de mie jambon cuit standard (34%) et de beurre (10%). Îngrédients: jambon cuit standard 34% [jambon de porc (origine: UE), eau sel, lactose, bouillon de porc, dextrose, stabilisant: E451, gélifiant: E407, aróme naturel, sirop de glucose, antioxydant: E316, conservateur: E250, ferments], farine de blé, eau, beurre, son de blé 2%, huile de colza, levure, sucre, sel, vinaigre d'alcool, gluten de blé. Traces éventuelles d'œuf, de moutarde, de poisson et de soja.
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.
- TriphosphatesInorganic 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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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