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pechuga de pavo lonchas finas
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 28 Mar 2026
Why it's rated this way
3 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
CarrageenanMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
PolyphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Flavouring1.2%No flag
- Estabi1.2%No flag
- Lizantes1.2%No flag
- E452vi0.7%No flag
- Carragenano · E4070.5%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Antioxidantes1.2%No flag
- Torbato sódico1.2%No flag
- Citrato sódico · E331i1.2%No flag
- Preservative1.2%No flag
- Nitrito de sodio · E2501.2%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Envasado en atmósfera protectora1.2%No flag
- Conservar en refrigeración entre 0°C y 5°C1.2%No flag
- Una vez abierto1.2%No flag
- Conservar en refrigeración entre 0°C y 5ºC y consumir preferentemente antes de 2-3 días1.1%No flag
- Consumir preferentemente antes del1.1%No flag
- Lote1.1%No flag
- Ver impresión en el envase1%No flag
- Una porción de 20 g Valores medios por0.5%No flag
- %IR 308 kJ 73 kcal <0.5% 0.2% 1g 0.5% 16g 1.85% 62 kJ 15 kcal <0.5% <0.1% <0.5%No flag
- Polyphosphates (E452)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Show original label text
Pechuga de pavo (70%), agua, sal, aromas, estabi - lizantes: tripolifosfato de sodio y carragenano, antioxidantes: eri - torbato sódico y citrato sódico, conservador: nitrito de sodio. Puede contener trazas de leche y soja. Envasado en atmósfera protectora. Conservar en refrigeración entre 0°C y 5°C. Una vez abierto, conservar en refrigeración entre 0°C y 5ºC y consumir preferentemente antes de 2-3 días. Consumir preferentemente antes del:/Lote: ver impresión en el envase. Una porción de 20 g Valores medios por: 100g %IR 308 kJ 73 kcal <0,5g 0,2 g 1g 0,5 g 16g 1,85 g 62 kJ 15 kcal <0,5 g <0,1 g <0,5g <0,5 g 3,2g 0,37g
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.
- 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 of 3 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
Normalized label parsed
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