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  3. 4 Crêpes Dinde, Emmental
4 Crêpes Dinde, Emmental
Réghalal·Meals · 3283040359544

4 Crêpes Dinde, Emmental

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Crêpe50%—
  • Wheat flour50%—›
  • Whole milk25%—
  • Whole egg12.5%—
  • Sugar6.3%—›
  • Salt3.1%—›
  • Sunflower oil1.6%—›
  • Filling1.6%—
  • Turkey1.6%—›
  • Viande rouge de dinde—
  • Water—›
  • Starch—›
  • Starch—›
  • Pea protein—›
  • Sugar—›
  • Glucose syrup—›
  • Dextrose—›
  • Preservative—
  • E250⚠ High
  • Acid—›
  • E325—
  • Stabiliser—
  • E450⚠ Low
  • E451⚠ Low
  • Thickener—
  • E407⚠ Low
  • Flavouring—
  • Antioxidant—
  • E301—
  • Emmental—
  • Cream—›
  • Stabiliser—
  • E407⚠ Low
  • Water—›
  • Modified corn starch—›
  • Lemon juice—›
  • Preservative—
  • E202—
  • Pepper—›
  • Salt—›
Show original label text

Crêpe (50%) : farine de _blé_, _lait_ entier frais, _oeufs_ entiers, sucre, sel, huile de tournesol. Garniture (50%) : dinde 40% (viande rouge de dinde halal 51%, eau, amidon ou fécule, protéines de pois, sucres [sirop de glucose, dextrose], conservateurs : sels nitrités, acidifiant : lactate de sodium, stabilisants : E450, E451, épaississant : E407, arômes, antioxydant : E301), _emmental_ 20%, _crème_ (dont stabilisant : carraghénanes), eau, amidon modifié de maïs, jus de citron, conservateurs : E202, poivre, sel.

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.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • 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

  1. 01SUGARCompoundNot assessed
  2. 02SALTCompoundNot assessed
  3. 03SUNFLOWER OILCompoundNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05STARCH 1551CompoundNot assessed
  6. 06Starch, acid-hydrolyzedActiveNot assessed
  7. 07AmylodextrinCompoundNot assessed
  8. 08SOAPCompoundNot assessed
  9. 09PEA PROTEINCompoundNot assessed
  10. 10ACONITIC ACID, (E)-ActiveNot assessed
  11. 11CREAMCompoundNot assessed
  12. 12HETASTARCHCompoundNot assessed
  13. 13LEMON JUICECompoundNot assessed
  14. 14BLACK PEPPERCompoundNot assessed

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