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  3. Langue de porc (3 tranches)
Langue de porc (3 tranches)
Brient·Meats And Their Products · 3346650210411

Langue de porc (3 tranches)

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Pork tongue54.4%—›
  • Water22.8%—›
  • Pork gelatin11.4%—
  • Salt1.2%—›
  • Dextrose1.2%—›
  • Sucrose0.1%—›
  • Glucose syrup0.1%—›
  • Lactose0.1%—›
  • Flavouring0.1%—
  • Yeast extract0.1%—›
  • Natural spice extract0.1%—
  • Onion extract0.1%—›
  • Preservative0.1%—
  • E2500.1%⚠ High
  • Vitamin C0.1%—›
  • E3010.1%—
  • E3160.1%—
  • Acid0.1%—›
  • E3250.1%—
  • Stabiliser0.1%—
  • E4500.1%⚠ Low
  • E4510.1%⚠ Low
  • E4520.1%⚠ Low
  • Flavour enhancer7.6%—
  • E6210.1%⚠ Moderate
  • Pork0.1%—›
  • Traces possibles de fruit à coque<0.1%—
  • Energie<0.1%—
  • KCal<0.1%—
  • Fat7.3%—
  • G7.3%—
Show original label text

Langue de porc, eau, gélatine de porc. sel. dextrose, saccharose, sirop de glucose, LACTOSE, arômes, extraits de Levure, extrait naturel d'épices, extraits d'oignon, conservateur: E250, antioxydant E300, E301, E316, acidifiant: E325, stabilisants: E450, E451, E452, exhausteur de goût: E621. Porc origine France. Traces possibles de fruit à coque. Conditionné sous atmosphère protectrice Energia (kJ) Energie (kCal) Matières grasses (g)

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.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • 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. 01SUS SCROFA TONGUECompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SALTCompoundNot assessed
  4. 04GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  5. 05GLUCOSECompoundNot assessed
  6. 06DEXTROSECompoundNot assessed
  7. 07SUGARCompoundNot assessed
  8. 08CORN SYRUPCompoundNot assessed
  9. 09ANHYDROUS LACTOSECompoundNot assessed
  10. 10.BETA.-LACTOSECompoundNot assessed
  11. 11LACTOSECompoundNot assessed
  12. 12YEASTCompoundNot assessed
  13. 13ONIONCompoundNot assessed
  14. 14L-isoascorbic acidActiveNot assessed
  15. 15ASCORBIC ACIDActiveNot assessed
  16. 16(5S)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-oneCompoundNot assessed
  17. 17ACONITIC ACID, (E)-ActiveNot assessed

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