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Sopa de Feijão C/Lomb e Bacon
Greenveil's read: consider avoiding.
- Critical
- Water50%—›
- Feijão encarnado17%—
- Feijão-encarnado10.9%—
- Water3.1%—›
- Salt3.1%—›
- Potato16.5%—›
- Mix de legumes11%—
- Savoy cabbage3.3%—›
- Couve portuguesa3.3%—
- Carrot3.3%—›
- Turnip1.1%—›
- Onion2.8%—›
- Massa cotovelinhos finos1.4%—
- Durum wheat semolina1.4%—›
- Bacon cubos1%—
- Pork meat0.5%—
- Salt0.3%—›
- Stabiliser0.1%—
- Difosfatos0.1%—
- E451<0.1%⚠ Low
- Sugar<0.1%—›
- Antioxidantes<0.1%—
- E301<0.1%—
- Citratos de sódio—
- Flavouring—
- Acidity regulator—
- E262—
- Preservative—
- E250⚠ High
- Extra virgin olive oil0.2%—
- Garlic<0.1%—›
- Garlic<0.1%—›
- Antioxidantes<0.1%—
- E330<0.1%—
- E300<0.1%—
- Salt<0.1%—›
- Coentros<0.1%—
Show original label text
Água, feijão encarnado 17% (feijão-encarnado 64%, água, sal), batata, mix de legumes 11% (couve lombarda 30%, couve portuguesa 30%, cenoura 30%, nabo 10%), cebola, massa cotovelinhos finos (sêmola de _TRIGO_ duro), bacon cubos 1% (carne de suíno, sal, estabilizadores: difosfatos, trifosfatos, açúcar, antioxidantes: ascorbato de sódio, citratos de sódio, aromas, regulador de acidez: acetatos de sódio e conservantes: nitrito de sódio), azeite extra virgem, alho (alho, antioxidantes: ácido cítrico e ácido ascórbico), sal, coentros.
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.
- TriphosphatesInorganic 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.
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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