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Filet de dinde bruschetta tomatino
Greenveil's read: consider avoiding.
- Critical
- Turkey meat89%—
- Salt7.8%—›
- Tomato1.1%—›
- Bamboo fibre0.7%—
- Herb0.2%—
- Dextrose0.1%—›
- Garlic0.1%—›
- Onion0.1%—›
- Spice0.1%—›
- Colza oil0.1%—›
- Acid0.1%—›
- E3250.1%—
- E3260.1%—
- Preservative0.1%—
- E2500.1%⚠ High
- E2610.1%—
- E2610.1%—
- Stabiliser0.1%—
- E450iii0.1%—
- E4070.1%⚠ Low
- Antioxidant0.1%—
- E3010.1%—
- Diphosphates (E450)⚠ Low
Show original label text
Viande de dinde 89%, sel, tomates en poudre 1,1%, fibres de bambou, plantes aromatiques 0,2%, dextrose, ail en poudre, oignon en poudre, épices, huile de colza, acidifiants : lactate de sodium - lactate de potassium, conservateurs : nitrite de sodium - acétate de potassium - diacétate de potassium, stabilisants : diphosphate tétrasodique - carraghénanes, antioxydant : ascorbate de sodium. Peut contenir des traces de céleri, oeufs, lait et moutarde.
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.
- DiphosphatesInorganic 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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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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