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- Pain de mie au son de blé57%—
- Wheat flour31.1%—›
- Water14.2%—›
- Wheat bran2.5%—›
- Colza oil1.3%—›
- Yeast1.3%—›
- Dextrose1.3%—›
- Salt0.8%—›
- Wheat gluten0.8%—›
- Preservative0.8%—
- E2820.8%⚠ Low
- Broad bean flour0.8%—
- Emulsifier0.8%—
- E4710.8%—
- Flour treatment agent1.5%—
- E3001.5%—
- Jambon cuit standard34%—
- Ham19.9%—
- Water7.1%—›
- Salt0.8%—›
- Glucose syrup0.8%—›
- Dextrose0.8%—›
- Stabiliser0.8%—
- E4510.8%⚠ Low
- Gelling agent0.8%—
- E407a0.8%⚠ Low
- Preservative0.8%—
- E3010.8%—
- E2502.2%⚠ High
- Butter9%—›
Show original label text
Pain de mie au son de blé 57 % (farine de blé - eau - son de blé 2,5 % - huile de colza, levure, dextrose, sel, gluten de blé, conservateur : E282, farine de fève, émulsifiant : E471, agent de traitement de la farine : E300), jambon cuit standard 34 % (jambon de porc - eau - sel - sirop de glucose - dextrose, stabilisant : E451, gélifiant : E407a, conservateurs : E301, E250) - beurre 9 %.
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.
- Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
- Processed eucheuma seaweedDegraded 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.
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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