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  3. Filet de dinde cuit fumé
Filet de dinde cuit fumé
Koutoubia·Meats And Their Products · 6111050005533

Filet de dinde cuit fumé

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Vande de dinde53.6%—
  • Eau fécule23.2%—
  • E25011.6%⚠ High
  • Sel +0% de nitrite de sodium e25015.8%—
  • Thickener2.9%—
  • E407 stabilisant1.5%—
  • E450-64511.5%—
  • Sugar0.7%—›
  • Exhausteur de gour0.4%—
  • E6210.4%⚠ Moderate
  • Soy protein0.2%—›
  • Spice extract<0.1%—›
  • Antioxidant<0.1%—
  • 316 acidifiant<0.1%—
  • E331<0.1%—
  • Fumée Contien du soja<0.1%—
  • Gluten<0.1%—›
  • Carrageenan (E407)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Vande de dinde, eau fécule, sel nitrité (sel +0% de nitrite de sodium E2501, épaississant (E407 stabilisant (E450-6451) sucre, Exhausteur de gour (E621) protéines de soja, extrait épices, antioxydants (316 acidifiant (E331), fumée Contien du soja et 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.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • DiphosphatesInorganic 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. 01SUGARCompoundNot assessed
  2. 02SOY PROTEINCompoundNot assessed
  3. 03spice extractCompoundNot assessed
  4. 04GLUTENCompoundNot assessed

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