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Club sandwich jambon emmental
Greenveil's read: consider avoiding.
- Critical
- Pain de mie complet51%—
- Whole wheat flour28.3%—
- Water11.3%—›
- Colza oil5.7%—›
- Sugar1.4%—›
- Wheat flour1.4%—›
- Wheat gluten1.4%—›
- Yeast0.7%—›
- Salt0.4%—›
- Flour treatment agent0.4%—
- E3000.4%—
- Jambon cuit standard26%—
- Ham17%—
- Water5.1%—›
- Salt0.8%—›
- Dextrose0.8%—›
- Glucose syrup0.8%—›
- Stabiliser0.8%—
- E4510.8%⚠ Low
- Gelling agent0.4%—
- E407a0.4%⚠ Low
- Antioxidant0.2%—
- E3010.2%—
- Preservative0.2%—
- E2500.2%⚠ High
- Reduced fat mayonnaise13.5%—
- Water7.5%—›
- Colza oil3%—›
- Alcohol vinegar1.5%—
- Mustard0.8%—
- Water0.4%—›
- Mustard seed0.2%—›
- Alcohol vinegar<0.1%—
- Salt<0.1%—›
- Egg yolk0.4%—›
- Starch0.2%—›
- Sugar<0.1%—›
- Salt<0.1%—›
- Thickener<0.1%—
- E415<0.1%—
- Emmental9.5%—
- Réduction d'au moins 30% de la teneur en matières grasses par rapport à la moyenne des mayonnaises classiques—
- Issus de poules élevées en plein air—
Show original label text
51% pain de mie complet (farine complète de blé, eau, huile de colza, sucre, farine de blé, gluten de blé, levure, sel, agent de traitement de la farine: acide ascorbique), 26% jambon cuit standard (17% jambon de porc (Origine : France), eau, sel, dextrose, sirop de glucose, stabilisant : triphosphates; gélifiant: algues Euchema transformées; antioxydant: ascorbate de sodium; conservateur: nitrite de sodium), 13,5 % mayonnaise allégée en matières grasses* (eau, huile de colza, vinaigre d'alcool, moutarde (eau, graines de moutarde, vinaigre d'alcool, sel), jaune d'œuf**, amidon, sucre, sel, épaississant: gomme xanthane), 9,5% Emmental (lait). *Réduction d'au moins 30% de la teneur en matières grasses par rapport à la moyenne des mayonnaises classiques. **Issus de poules élevées en plein air. Traces éventuelles de poissons, de soja, de graines de sésame et d'autres céréales contenant du gluten.
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.
- Processed eucheuma seaweedDegraded 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.
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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