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- Préparation à base de viande de dinde traitée en salaison 57 % ? viande de dinde75%—
- Water12.5%—›
- Dextrose6.3%—›
- Wheat fiber3.1%—
- Salt1.6%—›
- Flavouring0.8%—
- Antioxidant0.4%—
- E3310.4%—
- E3920.2%—
- Wheat protein<0.1%—
- Jambon de dinde cuit standard au goût fumé<0.1%—
- Viande da'cuisse de dinde<0.1%—
- Soif 7 % sur la recette<0.1%—
- Water—›
- Dextrose—›
- Wheat protein—
- Salt—›
- Stabiliser—
- E451⚠ Low
- E452⚠ Low
- Flavouring—
- Smoke flavouring—
- Preservative—
- E250⚠ High
- Melted cheese—
- Fromage agit—
- Modified starch—›
- Water—›
- Lactosérum agit—
- Emulsifying salts—
- E331—
- E339⚠ Low
- Gelling agent—
- E407⚠ Low
- Salt—›
- Coating—›
- Farine de blé eau—
- Yeast—›
- Salt—›
- Spice—›
- Sunflower oil—›
- Produit en France à partir de viande rigoureusement sélectionnée—
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Préparation à base de viande de dinde traitée en salaison 57 % ? viande de dinde 75% (soit 42,7% sur la recette)) eau, dextrose, fibres de blé, sel, arôme, antioxydants : E331, E392,protéines de blé. Jambon de dinde cuit standard au goût fumé 10% : viande da'cuisse de dinde 70% (soif 7 % sur la recette), eau, dextrose, protéine de blé, sel, stabilisants : E451, E452, arômes et arôme de fumée (gluten), conservateur. E250. Fromage fondu : fromage agit), amidons modifiés, eau, lactosérum agit), sels de fonte : E331, E339, gélifiant : E407, sel. Enrobage 23% : farine de blé eau, levure, sel, épices. Huile de tournesol. Traces éventuelles de : céleri oeuf. Produit en France à partir de viande rigoureusement sélectionnée d'origine : UE. Malgré le soin tout particulier apporté par Père Dodu à la fabrication de ce produit, Il est possible qu'il contienne encore des petits morceaux d'os.
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 phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- PolyphosphatesInorganic 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
No evidence records are attached to this product yet.
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