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Assortiment de Jambon sec, Rosette et Coppa
Greenveil's read: consider avoiding.
- Critical
- Jambon sec superieur50%—
- Ham50%—
- Salt25%—›
- Dextrose12.5%—›
- Preservative6.3%—
- E2526.3%⚠ Moderate
- Rosette6.3%—
- Pork meat6.3%—
- Salt—›
- Lactose—›
- Spice—›
- Dextrose—›
- Garlic—›
- Antioxidant—
- E301—
- Preservative—
- E252⚠ Moderate
- E250⚠ High
- Ferments de maturation—
- Viande de porc mis en œuvre pour l'élaboration de 100 g de rosette—
- Coppa—
- Echine de porc—
- Salt—›
- Spice—›
- Sugar—›
- Dextrose—›
- Antioxidant—
- Vitamin C—›
- Preservative—
- E250⚠ High
- E252⚠ Moderate
- Ferments de maturation—
- Pork—›
Show original label text
Jambon sec superieur (50%) : jambon de porc - sel - dextrose - conservateur : nitrate de potassium. traces de _lait_ et de _fruits à coque_. rosette (25%) : viande de porc - sel - _lactose_ - épices - dextrose - ail - antioxydant : ascorbate de sodium - conservateurs : nitrate de potassium, nitrite de sodium - ferments de maturation. 140 g de viande de porc mis en œuvre pour l'élaboration de 100 g de rosette. traces de _fruits à coque_. coppa (25%) : echine de porc - sel - épices - sucre - dextrose - antioxydant : acide ascorbique - conservateurs : nitrite de sodium, nitrate de potassium - ferments de maturation. traces de _lait_ et de _fruits à coque_. porc origine : ue.
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.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
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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Ingredient content
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