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  3. Rouleaux Printemps x2
Rouleaux Printemps x2
Les Trois d'Asie·Meats And Their Products · 3412610339758

Rouleaux Printemps x2

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Galette de riz51.8%—
  • Rice26.3%—›
  • Tapioca flour12.7%—
  • Water6.4%—›
  • Salt6.4%—›
  • Filling24.1%—
  • Préparation à base de porc12.1%—
  • Pork meat12.1%—
  • Pork fat12.1%—›
  • Water6%—›
  • Potato starch3%—›
  • Nuoc mam1.5%—
  • Extrait de poisson0.8%—
  • Salt0.4%—›
  • Water0.4%—›
  • Stabiliser0.8%—
  • E451e0.8%—
  • E4520.4%⚠ Low
  • Couenne de porc0.2%—
  • Sugar<0.1%—›
  • Flavour enhancer<0.1%—
  • E621<0.1%⚠ Moderate
  • Salt<0.1%—›
  • Pepper—›
  • Vermicelle de riz—
  • White rice flour—
  • Water—›
  • Salad—
  • Whole egg—
  • Mint—›
  • Coriander—›
  • Salt—›
  • Sunflower oil—›
  • Sauce nuoc mam—
  • Water—›
  • Fish sauce—
  • Anchovy—›
  • Salt—›
  • Alcohol vinegar—
  • Salt—›
  • Conservateur e211⚠ Moderate
  • Colour—
  • E150a—
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

GALETTE DE RIZ (riz, farine de tapioca, eau, sel). FARCE : Préparation à base de porc (viande de porc, gras de porc, eau, fécule de pomme de terre, nuoc mam (extrait de _poisson_, sel, eau), stabilisants : E451e et E452, couenne de porc, sucre, exhausteur de goût, E621, sel, poivre), vermicelle de riz (farine de riz blanc, eau), salade, _oeufs_ entiers, menthe, coriandre, sel, huile de tournesol. SAUCE NUOC MAM : Sucre, eau, sauce _poisson (anchois, sel), vinaigre d'alcool, sel, conservateur E211, colorant E150c

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • 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

  1. 01Pork fatCompoundNot assessed
  2. 02LARDCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04STARCH 1551CompoundNot assessed
  5. 05SUGARCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07BLACK PEPPERCompoundNot assessed
  8. 08MINTCompoundNot assessed
  9. 09CORIANDERCompoundNot assessed
  10. 10SUNFLOWER OILCompoundNot assessed

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