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- Melon20%—›
- Mozzarella14%—
- Cow S milk7%—
- Salt3.5%—›
- Microbial coagulating enzyme1.8%—
- Lactic ferments1.8%—
- Sauce vinaigrette au vinaigre balsamique12%—
- Balsamic vinegar4.2%—›
- Wine vinegar2.1%—
- Cooked grape must2.1%—
- Colza oil3.9%—›
- Extra virgin olive oil2%—
- Salt1%—›
- Pepper1%—›
- Cherry tomato9%—
- Carrot22.5%—›
- Courgette11.3%—
- Coppa6.8%—
- Pork meat3.4%—
- Salt1.7%—›
- Dextrose0.9%—›
- Natural flavouring0.4%—
- Spice0.2%—›
- Antioxidant0.1%—
- E3010.1%—
- Preservative<0.1%—
- E252<0.1%⚠ Moderate
- E250<0.1%⚠ High
- Scarole frisée4.5%—
- Belgian endive—
- Frisée verte—
- Rocket—
Show original label text
Melon 20% - MOZZARELLA 14% (LAIT de vache pasteurisé, sel, coagulant microbien, ferments lactiques) - sauce vinaigrette au vinaigre balsamique 12% [vinaigre balsamique 4,2% (vinaigre de vin, moût de raisin cuit), huile de colza, huile d'olive vierge extra, sel, poivre] - tomates cerise 9% - carottes - courgettes - coppa 6,8% (viande de porc, sel, dextrose, arômes naturels, épices, anti - oxydant : ascorbate de sodium, conservateurs : nitrate de potassium, nitrite de sodium) - scarole frisée 6,7% - endive 6,7% - frisée verte 6,7% - roquette 0,8%. Fabriqué dans un atelier qui utilise du GLUTEN.
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
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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