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  3. Taboulé chorizo/poivrons Mix Buffet
Taboulé chorizo/poivrons Mix Buffet
Mix Buffet·Meals · 3700009263976

Taboulé chorizo/poivrons Mix Buffet

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Durum wheat50.1%—›
  • Bell pepper12%—
  • Colza oil10%—›
  • Chorizo8%—
  • Pork meat4.5%—
  • Herbs and spices1.8%—
  • Salt0.6%—›
  • Dextrose0.6%—›
  • Emulsifier0.3%—
  • E4500.3%⚠ Low
  • Natural flavouring0.2%—
  • Antioxidant<0.1%—
  • Vitamin C<0.1%—›
  • Preservative<0.1%—
  • E250<0.1%⚠ High
  • Water5.3%—›
  • Alcohol vinegar4.7%—
  • Extra virgin olive oil3.7%—
  • Tomates mi-séchées aux herbes2.5%—
  • Tomato1.6%—›
  • Sunflower oil0.5%—›
  • Salt0.2%—›
  • Herb0.2%—
  • Préparation culinaire à base de poivron rouge2.5%—
  • Red bell pepper1.4%—›
  • Sunflower oil0.5%—›
  • Lemon juice0.3%—›
  • Salt0.1%—›
  • Sugar<0.1%—›
  • Herbes de Provence<0.1%—
  • Garlic<0.1%—›
  • Black pepper<0.1%—›
  • Tomato1.2%—›
  • Salt—›
  • Herb—
  • Dijon mustard—›
  • Water—›
  • Mustard seed—›
  • Alcohol vinegar—
  • Salt—›
  • Spice—›
  • Modified potato starch—
  • Thickener—
  • E415—
Show original label text

Semoule de _blé_ dur réhydratée 50,1 %, poivrons grillés 12 %, huile de colza, chorizo pré-cuit 8 % (viande de porc, épices et plantes aromatiques, sel, dextrose, émulsifiant : diphosphates, arômes naturels, antioxydant : acide ascorbique, conservateur : nitrite de sodium), eau, vinaigre d'alcool, huile d'olive vierge extra, tomates mi-séchées aux herbes 2,5 % (tomates, huile de tournesol, sel, plantes aromatiques), préparation culinaire à base de poivron rouge 2,5 % (poivron rouge, huile de tournesol, jus de citron, sel, sucre, herbes de Provence, ail, poivre noir), tomate 2 %, sel, plantes aromatiques, _moutarde_ de Dijon (eau, graines de _moutarde_, vinaigre d'alcool, sel), épices, amidon modifié de pomme de terre, épaississant : gomme xanthane.

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.
  • 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. 01DURUM WHEATCompoundNot assessed
  2. 02BRASSICA NAPUS OILCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04TOMATOCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06DIJON MUSTARDCompoundNot assessed
  7. 07SPICECompoundNot assessed

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