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Cordon bleu de dinde Halal cuit
Greenveil's read: consider avoiding.
- Critical
- Viande de dinde traitée en salaison50%—
- Turkey meat28.1%—
- Water10.9%—›
- Plant protein5.5%—
- Dextrose2.7%—›
- Salt0.6%—›
- Spices and spices extracts0.6%—
- Acid0.6%—›
- E2620.6%—
- Antioxidant0.9%—
- E3160.9%—
- Breadcrumbs27%—
- Wheat flour18.4%—›
- Water4.3%—›
- Salt0.6%—›
- Yeast0.6%—›
- Spice3.1%—›
- Jambon de dinde cuit10%—
- Viande rouge de Dinde5.4%—
- Water2.3%—›
- Plant protein1.2%—
- Lactose0.6%—›
- Dextrose0.3%—›
- Salt0.1%—›
- Stabiliser<0.1%—
- E451<0.1%⚠ Low
- E452<0.1%⚠ Low
- Flavour enhancer<0.1%—
- E621<0.1%⚠ Moderate
- Flavouring—
- Gelling agent—
- E407⚠ Low
- Antioxidant—
- E316—
- Preservative—
- E250⚠ High
- Melted cheese10%—
- Cheese5.6%—›
- Modified starch2.2%—›
- E14121.1%—
- E14200.5%—
- E14220.5%—
- Whey1.1%—›
- Emulsifying salts0.5%—
- E3390.5%⚠ Low
- E4520.3%⚠ Low
- Gelling agent0.1%—
- E4170.1%—
- Salt<0.1%—›
- Natural flavouring<0.1%—
- Vegetable oil3%—›
Show original label text
50% Viande de dinde Halal traitée en salaison (Viande de dinde Halal, eau, protéines végétales (_soja_), dextrose, sel, épices et extrait d'épices, acidifiant : E262, antioxygène : E316), Panure 27% (farine de _blé_, eau, sel, levures, épices), Jambon de dinde Halal cuit 10% (viande rouge Halal de Dinde, eau, protéines végétales (_soja_), lactose, dextrose, sel, stabilisants: E451 & E452, exhausteur de goût : E621, arômes, gélifiant : E407, antioxygène: E316, conservateur: E250), _Fromage_ fondu 10% (_fromage_, amidons modifiés [E1412, E1420, E1422], _lactosérum_, sels de fonte: E339 & E452, gélifiant: E417, sel, arôme naturel), Huile végétale 3% (Tournesol).
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.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- CarrageenanDegraded 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.
- 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
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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