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Assortiment de Jambom cru, Rosette, Bacon
Greenveil's read: consider avoiding.
- Critical
- Raw ham62.2%—
- 4tr62.2%—
- Salt2.4%—›
- Preservative2.4%—
- E2521.2%⚠ Moderate
- Rosette1.2%—
- 4tr1.2%—
- Pork meat2.4%—
- Salt2.4%—›
- Lactose2.4%—›
- Sucret épices2.4%—
- Dextrose2.4%—›
- Preservative2.4%—
- E2522.4%⚠ Moderate
- Ferments2.4%—
- Viande utilisés pour la préparation de TOOg de rosette2.4%—
- Smoked bacon2.4%—
- 4tr2.4%—
- Salt2.4%—›
- Dextrose2.4%—›
- Sugar0.6%—›
- Spice extract0.6%—›
- Smoke flavouring0.6%—
- Flavouring0.6%—
- Preservative0.6%—
- E3250.6%—
- E2620.6%—
- E3010.6%—
- E2520.6%⚠ Moderate
- E2500.6%⚠ High
- Milk proteins0.6%—›
- Soy protein0.6%—›
Show original label text
Jambon cru (4tr) : jambon de Porc origine UE, sel, conservateur : nitrate de potassium. Rosette (4tr) : Viande de porc origine UE, sel, lactose, sucret épices, dextrose, conservateur : nitrate de potassium, ferments. 140g de viande utilisés pour la préparation de TOOg de rosette. Bacon fumé (4tr) : Filet de porc origine UE, sel, dextrose, sucre, extraits d'épices, arôme de fumée et/ou arômes, conservateurs : lactate de sodium, acétates de sodium, ascorbate de sodium, nitrate de potassium, nitrite de sodium, ferments Présence possible de fruits à coques, de protéines de lait et de protéines de soja.
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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Ingredient content
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