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Jambon-fromage champignons
Greenveil's read: consider avoiding.
- Critical
- Cooked pasta39.8%—
- Wheat flour23.2%—›
- Water8.3%—›
- Colza oil4.1%—›
- Salt0.7%—›
- Yeast0.7%—›
- Raising agent2.7%—
- E500i2.7%—
- Purée de tomate mi-réduites18.1%—
- Jambon cuit standard12%—
- Ham6.6%—
- Water2.7%—›
- Acid1.3%—›
- E3251.3%—
- Dextrose0.7%—›
- Salt0.3%—›
- Protéines de sang de porc0.2%—
- Natural flavouring<0.1%—
- Stabiliser<0.1%—
- Di and triphosphates<0.1%—
- Antioxidant<0.1%—
- E301<0.1%—
- Preservative<0.1%—
- E250<0.1%⚠ High
- Mushroom12%—›
- Mushroom7.2%—›
- Water2.4%—›
- Salt0.7%—›
- Acid0.7%—›
- E3300.7%—
- Antioxidant0.9%—
- Vitamin C0.9%—›
- Melted cheese8.4%—
- Cheese4.7%—›
- Water1.9%—›
- Butter0.9%—›
- Milk proteins0.5%—›
- Modified corn starch0.2%—›
- Emulsifying salts0.1%—
- Citrate de sodium0.1%—›
- Whey<0.1%—›
- Salt<0.1%—›
- Anti caking agent<0.1%—
- E460<0.1%—
- Emmental3.6%—
- Anti caking agent3.6%—
- E460ii3.6%—
- Water1.8%—›
- Wheat flour1.8%—›
- Basil1.3%—›
- Oregano0.6%—›
- Extra virgin olive oil0.3%—
- Garlic paste0.3%—
- Diphosphates (E450)⚠ Low
- Triphosphates (E451)⚠ Low
Show original label text
Pâte cuite 39,8% (farine de blé - eau - huile de colza - sel - levure - poudre à lever : carbonate de sodium) - purée de tomate mi-réduites - jambon cuit standard 12% (jambon de porc - eau - acidifiant : lactate de sodium - dextrose - sel - protéines de sang de porc - arômes naturels - stabilisants : triphosphates et diphosphates - antioxydant : ascorbate de sodium - conservateur : nitrite de sodium) - champignons 12% (champignons - eau - sel - acidifiant : acide citrique - antioxydant : acide ascorbique) - fromage fondu 8,4% (fromage - eau - beurre - protéines de lait - amidon transformé de maïs - sels de fonte : citrate de sodium - lactosérum - sel - antiagglomérant : cellulose) - emmental 3,6% (dont antiagglomérant : cellulose en poudre) - eau - farine de blé - basilic - origan - huile d'olive vierge extra - pulpe d'ail.
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.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- TriphosphatesInorganic 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.
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