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  3. Garniture pour bouchées à la reine
Garniture pour bouchées à la reine
Cora·Canned Foods · 3257981663671

Garniture pour bouchées à la reine

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Water48.8%—›
  • Quenelles de volaille21%—
  • Wheat flour7.8%—›
  • Beef fat5.3%—›
  • Water4.4%—›
  • Turkey meat2.7%—
  • Blancs d' oeufs pasteurisés0.4%—
  • Salt0.2%—›
  • Wheat gluten0.1%—›
  • Lactose and milk proteins<0.1%—
  • Extrait naturel de poivre<0.1%—
  • Turkey meat11%—
  • Turkey meat7.1%—
  • Wheat starch2%—›
  • Salt0.6%—›
  • Stabiliser1.4%—
  • E4521.4%⚠ Low
  • Cultivated mushroom5.5%—›
  • Cultivated mushroom3.3%—›
  • Water1.1%—›
  • Salt0.6%—›
  • Acid0.3%—›
  • E3300.3%—
  • Antioxidant0.3%—
  • Vitamin C0.3%—›
  • Creaming agent2.8%—
  • Sunflower oil1.4%—›
  • Glucose syrup0.7%—›
  • Milk proteins0.7%—›
  • Rice starch2.8%—›
  • Modified corn starch2.8%—›
  • Wheat flour2.8%—›
  • White wine1.4%—›
  • Flavouring—
  • Butter—›
  • Concentrated whole egg—
  • Fresh cream—
  • Salt—›
  • Spécialité à base de jus de citron1.4%—
  • Acid1.4%—›
  • E3301.4%—
Show original label text

Eau, quenelles de volaille 21 % (farine de _blé_, graisse de boeuf, eau, viande de dinde 2,7 %, blancs d'_oeufs_ pasteurisés, sel, gluten de _blé_, _lactose_ et protéines de _lait_, extrait naturel de poivre), dés de viande hachée de dinde cuits 11 % (viande de dinde, amidon de _blé_, sel, stabilisant : polyphosphates), champignons de Paris 5,5 % (champignons de Paris, eau, sel, acidifiant : acide citrique, antioxygène : acide ascorbique), agent crémeux (huile de tournesol, sirop de glucose, protéines de _lait_), amidon de riz, amidon transformé de maïs, farine de _blé_, vin blanc, arômes (contient _lait_, _blé_ et _oeufs_), _beurre_, _oeufs_ entiers concentrés salés, _crème_ fraîche, sel, spécialité à base de jus de citron (dont acidifiant : acide citrique).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • 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. 01AQUAHydrationNot assessed
  2. 02CULTIVATED MUSHROOMCompoundNot assessed
  3. 03STARCH 1551CompoundNot assessed
  4. 04HETASTARCHCompoundNot assessed
  5. 05WHEATCompoundNot assessed
  6. 06WHITE WINECompoundNot assessed
  7. 07BUTTERCompoundNot assessed
  8. 08SALTCompoundNot assessed

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