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  3. Endives au jambon
Endives au jambon
Le petit Cuisinier·Meals · 3356067736657

Endives au jambon

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Belgian endive35%—
  • Jambon cuit standard20%—
  • Pork meat10.7%—
  • Water4.7%—›
  • Salt0.4%—›
  • Glucose syrup0.4%—›
  • Dextrose0.4%—›
  • Sugar0.4%—›
  • Herbs and spices0.4%—
  • Celery0.2%—›
  • Soya0.2%—›
  • Milk proteins0.4%—›
  • Stabiliser0.4%—
  • E4500.4%⚠ Low
  • Gelling agent0.4%—
  • E4070.4%⚠ Low
  • E4100.4%—
  • Antioxidant0.4%—
  • E3010.2%—
  • Preservative<0.1%—
  • E325<0.1%—
  • E250<0.1%⚠ High
  • Cream14.8%—›
  • Cream9.8%—›
  • Stabiliser5%—
  • E4075%⚠ Low
  • Water14.8%—›
  • Emmental2%—
  • Skimmed milk powder1.2%—
  • Wheat flour1.1%—›
  • Garlic paste1%—
  • Garlic0.5%—›
  • Salt0.3%—›
  • Acid0.3%—›
  • E3300.3%—
  • Beef gelatin1%—›
  • Modified corn starch1%—›
  • Salt0.4%—›
  • Garlic0.4%—›
  • Nutmeg0.4%—›
  • Natural pepper flavouring6.9%—
Show original label text

Endives cuites 35%, jambon cuit standard 20% [viande de porc, eau, sel, sirop de glucose, dextrose, sucre, herbes et épices (_céleri_, _soja_), protéines de _lait_, stabilisant : E450, gélifiants : E407 et E410, antioxydant ; E301, conservateurs : E325 et E250], _crème_, (_crème_, stabilisant : carraghénanes), eau, _emmental_ 2%, _lait_ écrémé en poudre, farine de _blé_, pulpe d'ail (ail, sel, acidifiant : acide citrique), gélatine de bœuf, amidon transformé de maïs, sel, ail, muscade, arôme naturel poivre.

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.
  • 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. 01CREAMCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03WHEATCompoundNot assessed
  4. 04GELATIN TYPE B BOVINE (230 BLOOM)CompoundNot assessed
  5. 05HETASTARCHCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07GARLICCompoundNot assessed
  8. 08NUTMEGCompoundNot assessed

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