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  3. Turkey Bologna
Turkey Bologna
Oscar Mayer·Meats And Their Products · 0071871546683

Turkey Bologna

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Ingredients52.8%—
  • Turkey27.8%—›
  • Turkey25%—›
  • Water23.6%—›
  • Modified food starch11.8%—›
  • Contains less than 2% of corn syrup5.9%—
  • Salt0.2%—›
  • Mustard seed0.2%—›
  • Dextrose0.2%—›
  • E3390.2%—
  • E5080.2%—
  • E2810.2%⚠ Low
  • E262ii0.2%—
  • E2110.2%⚠ Moderate
  • Lemon0.2%—›
  • E3010.2%—
  • Flavouring0.2%—
  • E2500.2%⚠ High
  • Oleoresin celery seed0.2%—
  • Paprika2.9%—›
Show original label text

turkey ingredients (mechanically separated turkey, turkey), water, modified food starch , contains less than 2% of corn syrup, salt, ground mustard seed, dextrose, sodium phosphates, potassium chloride, sodium propionate, sodium diacetate, sodium benzoate, lemon juice solids, sodium ascorbate, flavor, sodium nitrite, oleoresin celery seed, extractives of paprika.

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.
  • Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
  • Sodium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  3. 03SALTCompoundNot assessed
  4. 04MUSTARD SEEDCompoundNot assessed
  5. 05GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  6. 06GLUCOSECompoundNot assessed
  7. 07DEXTROSECompoundNot assessed
  8. 08LEMONCompoundNot assessed
  9. 09PAPRIKACompoundNot assessed

No evidence records are attached to this product yet.

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