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- Haricots blancs réhydratés33%—
- Water29%—›
- Saucisses de Toulouse15%—
- Pork meat8.3%—
- Plasma de porc3.3%—
- Salt0.4%—›
- Pork fat0.4%—›
- Stabiliser0.4%—
- E4510.4%⚠ Low
- Spice0.4%—›
- Natural garlic flavouring0.4%—
- Preservative0.4%—
- E2500.4%⚠ High
- Boyau naturel de porc0.8%—
- Viande de porc traitée en salaison13%—
- Pork meat8.1%—
- Water2.5%—›
- Salt0.4%—›
- Stabiliser0.4%—
- E4510.4%⚠ Low
- Gelling agent0.4%—
- E407a0.4%⚠ Low
- Preservative1.2%—
- E2501.2%⚠ High
- Duck fat3%—
- Tomato concentrate1.7%—
- Garlic1.5%—›
- Salt0.4%—›
- Modified potato starch0.4%—
- Parsley0.4%—›
- Flavouring0.4%—
- Pepper0.4%—›
- Firming agent1.7%—
- E5091.7%—
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Haricots blancs réhydratés 33 %, eau, saucisses de Toulouse 15 % (viande de porc*, plasma de porc, sel, gras de porc, stabilisant : E451, épices, arôme naturel d'ail, conservateur : E250, boyau naturel de porc), viande de porc traitée en salaison 13 % (viande de porc*, eau, sel, stabilisant : E451, gélifiant : E407a, conservateur : E250), graisse de canard 3 %, concentré de tomates, ail, sel, amidon modifié de pomme de terre, persil, arômes, poivre, affermissant : chlorure de calcium. Traces de gluten et lait. *Origine : France
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.
- 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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