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  3. Tenders beef bourguignon
Tenders beef bourguignon
Marks & Spencer·Meals · 29251865

Tenders beef bourguignon

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Beef46%—›
  • Small white onions13%—
  • Cultivated mushroom13%—›
  • Water8%—›
  • Red Wine7.8%—
  • Smoked Bacon3%—
  • Pork2.6%—›
  • Water0.3%—›
  • Curing Salt<0.1%—
  • Salt<0.1%—›
  • Preservative<0.1%—
  • E250<0.1%⚠ High
  • E252<0.1%⚠ Moderate
  • Antioxidant<0.1%—
  • E301<0.1%—
  • Beef broth1.5%—
  • Water0.8%—›
  • Beef Bones0.4%—
  • Tomato Purée0.2%—
  • Onions<0.1%—›
  • Carrots<0.1%—›
  • Seaweed<0.1%—›
  • Shiitake Mushrooms<0.1%—
  • White Wine Vinegar<0.1%—
  • Corn flour1.5%—›
  • Onions1.5%—›
  • Sugar0.8%—›
  • Tomato concentrate0.8%—
  • Rapeseed Oil0.8%—›
  • Yeast Extract0.8%—›
  • Brown Sugar0.7%—›
  • Unsalted Butter0.4%—
  • Salt0.2%—›
  • Caramelised Sugar Syrup<0.1%—
  • Red Wine<0.1%—
  • Garlic Purée<0.1%—
  • Dried cep<0.1%—
  • Tomato—›
  • Vinegar—›
  • Dried Garlic—›
  • Black Pepper—›
  • Caramelised Sugar—
  • Thyme—›
  • Red currant juice—
  • Flavouring—
  • Cracked Black Pepper—
  • Bay leaf—›
Show original label text

Beef (46%) • Silverskin Onions (13%) • Button Mushrooms (13%) • Water • Red Wine • Smoked Bacon (3%) (Pork (87%) • Water • Curing Salt (Salt • Preservative: Sodium Nitrite, Potassium Nitrate) • Antioxidant: E301) • Beef Stock (Water • Beef Bones • Tomato Purée • Onions • Carrots • Seaweed • Shiitake Mushrooms • White Wine Vinegar) • Cornflour • Onions • Sugar • Tomato Paste • Rapeseed Oil • Yeast Extract • Brown Sugar • Unsalted Butter (Milk) • Salt • Caramelised Sugar Syrup • Dried Red Wine • Roasted Garlic Purée • Dried Porcini Mushrooms • Tomato Powder • Dried Vinegar • Dried Garlic • Ground Black Pepper • Dried Caramelised Sugar • Thyme • Concentrated Redcurrant Juice • Flavouring • Cracked Black Pepper • Ground Bay Leaves.

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.
  • Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.

Per-ingredient concern · chemical identity, not food safety

  1. 01BEEFCompoundNot assessed
  2. 02CULTIVATED MUSHROOMCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04Corn flourCompoundNot assessed
  5. 05CORN GRAINCompoundNot assessed
  6. 06ONIONCompoundNot assessed
  7. 07SUGARCompoundNot assessed
  8. 08BRASSICA RAPA VAR. RAPA OILCompoundNot assessed
  9. 09CANOLA OILCompoundNot assessed
  10. 10YEASTCompoundNot assessed
  11. 11LIGHT BROWN SUGARCompoundNot assessed
  12. 12SALTCompoundNot assessed
  13. 13TOMATOCompoundNot assessed
  14. 14ACETIC ACIDActiveNot assessed
  15. 15VINEGARCompoundNot assessed
  16. 16DRIED GARLICCompoundNot assessed
  17. 17BLACK PEPPERCompoundNot assessed
  18. 18THYMECompoundNot assessed
  19. 19BAY LEAFCompoundNot assessed

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