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  2. Turkey
Turkey
Steggles·9310213869303

Turkey

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Turkey89%—›
  • Parsley11%—›
  • Onion premix—
  • Maltodextrin—›
  • Potato flakes—
  • Potato—›
  • Emulsifier—
  • 471—
  • Mineral—
  • Salt—›
  • 450—
  • Preservative—
  • 223—
  • Food acid—›
  • 330—
  • Rice flour—›
  • Potato starch—›
  • Salt—›
  • Vegetable powders—
  • 0nion—
  • Hydrolysed vegetable protein—
  • Corn—›
  • Yeast extract—›
  • Herbs—
  • Parsley—›
  • Antioxidant—
  • 316—
  • Preservative—
  • 223—
  • Spice—›
  • Vegetable oil—›
  • Vegetable—
  • Spice extracts—›
  • Torage please store in the fridge at and below 4 °c—
  • Utrition information 3servings per pack—
  • 6 made in australia from at least 89% australian ingredients avg—
  • Serving size—
  • Avg—›
  • 0by per 100g % di per serve per serve—
  • Adutt male—
  • 470kj—
  • 113 cal saturateg fat cartbohydrates 2.8g 961 brt um ein—
  • Sodium metabisulphite (E223)⚠ Moderate
  • Diphosphates (E450)⚠ Low
Show original label text

turkey (89%), parsley & onion premix (11%) [maltodextrin, potato flakes (potato, emulsifier (471), mineral salt (450), preservative (223), food acid (330). rice flour, potato starch, salt, vegetable powders (0nion (2.5%)), hydrolysed vegetable protein (maize), yeast extract, herbs (parsley (0.5%)), antioxidant (316), preservative (223), spices, vegetable oil, dehydrated vegetable, spice extracts]. allergens: this product contains sulphites. torage please store in the fridge at or below 4 °c. utrition information 3servings per pack: 6 made in australia from at least 89% australian ingredients avg. serving size: 67g avg. 0by per 100g % di per serve per serve (adutt male) 470kj/113 cal saturateg fat cartbohydrates 2.8g 961 brt um ein

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium metabisulphiteSulphite; asthma/allergic-type reactions.
  • DiphosphatesInorganic 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. 01TURKEYCompoundNot assessed
  2. 02PARSLEYCompoundNot assessed
  3. 03AVIGLYCINECompoundNot assessed

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