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  1. Products
  2. Museau de boeuf
Museau de boeuf
3700009273142

Museau de boeuf

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Museau de bœuf58.2%—
  • Museau de bœuf45.3%—
  • Broth7.5%—
  • Water4%—›
  • Salt0.9%—›
  • Dextrose0.9%—›
  • Antioxidant0.9%—
  • E3160.9%—
  • Preservative1%—
  • E2501%⚠ High
  • Herbs and spices2.7%—
  • Salt0.9%—›
  • Dextrose0.9%—›
  • Antioxidant0.5%—
  • E3160.5%—
  • Preservative0.5%—
  • E2500.5%⚠ High
  • Colza oil13.2%—›
  • Water13.1%—›
  • Vinegar gherkin5.9%—
  • Pickled gherkin3.4%—
  • Water1.2%—›
  • Alcohol vinegar0.6%—
  • Salt0.3%—›
  • Firming agent0.2%—
  • E5090.2%—
  • Preservative0.2%—
  • E2240.2%⚠ Moderate
  • Onion5.4%—›
  • Dijon mustard2.8%—›
  • Water1.6%—›
  • Mustard seed0.6%—›
  • Alcohol vinegar0.3%—
  • Salt0.3%—›
  • Sherry vinegar1.4%—
  • White wine0.3%—›
  • Parsley—›
  • Salt0.1%—›
  • Chervil—›
  • Garlic—›
  • Pepper—›
  • Thickener—
  • E415—
  • Ceuf—
  • Fish—›
  • Soya—›
  • Milk—›
  • Nut—›
  • Celery—›
  • Sesame seeds—
  • Mollusc—
Show original label text

Museau de bœuf 58,2% (museau de bœuf 45,3%, bouillon (eau, sel, dextrose, antioxydant: érythorbate de sodium, conservateur: nitrite de sodium), épices et plantes aromatiques, sel, dextrose, antioxydant: érythorbate de sodium, conservateur: nitrite de sodium), huile de colza, eau, cornichons au vinaigre 5,9% (cornichons, eau, vinaigre d'alcool, sel, affermissant: chlorure de calcium, conservateur: disulfite de potassium), oignons 5,4%, moutarde de Dijon (eau, graines de moutarde, vinaigre d'alcool, sel), vinaigre de Xérès 1,4% (contient sulfites), vin blanc (contient sulfites), persil 0,5%, sel, cerfeuil 0,2%, ail, poivre, épaississant: gomme xanthane. Traces éventuelles de gluten, crustacés, ceuf, poissons, soja, lait, fruits à coque, céleri, graines de sésame et mollusques. Malgré toutes les précautions prises et nos un

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 metabisulphiteSulphite; asthma/allergic-type reactions.

Per-ingredient concern · chemical identity, not food safety

  1. 01BRASSICA NAPUS OILCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03ONIONCompoundNot assessed
  4. 04DIJON MUSTARDCompoundNot assessed
  5. 05WHITE WINECompoundNot assessed
  6. 06PARSLEYCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08CHERVILCompoundNot assessed
  9. 09GARLICCompoundNot assessed
  10. 10BLACK PEPPERCompoundNot assessed
  11. 11FISH, UNSPECIFIEDCompoundNot assessed
  12. 12SOYBEANCompoundNot assessed
  13. 13MILKCompoundNot assessed
  14. 14TREE NUT, UNSPECIFIEDCompoundNot assessed
  15. 15CELERYCompoundNot assessed

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