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  3. Cote de porc saumurée cuite panée
Cote de porc saumurée cuite panée
TLC·Meats And Their Products · 2696405050382

Cote de porc saumurée cuite panée

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Echine de porc*50%—
  • Échine de porc25%—
  • Water12.5%—›
  • Salt6.3%—›
  • Dextrose3.1%—›
  • Stabiliser1.6%—
  • E4501.6%⚠ Low
  • E4510.8%⚠ Low
  • Grey pepper0.4%—
  • Flavouring0.2%—
  • Preservative<0.1%—
  • E250<0.1%⚠ High
  • Antioxidant<0.1%—
  • E316<0.1%—
  • Breadcrumbs25%—
  • Wheat flour25%—›
  • Colza oil12.5%—›
  • Water6.3%—›
  • Sugar3.1%—›
  • Yeast1.6%—›
  • Sourdough0.8%—
  • Salt0.4%—›
  • Wheat gluten0.2%—›
  • Céréales<0.1%—
  • Rye<0.1%—›
  • Oat<0.1%—›
  • Wheat<0.1%—›
  • Spelt—›
  • Barley—›
  • Riz sarrasin—
  • Broad bean flour<0.1%—
  • Vinegar<0.1%—›
  • Wheat dextrose<0.1%—
  • Graines Œwulues—
  • Sunflower—›
  • Flax—
  • Millet—›
  • Poppy—
  • E123—
  • Quinoa—
  • Butter—›
Show original label text

Echine de porc* cuite traitée en salaison (échine de porc, eau, sel, dextrose, stabilisants : E450-E451, poivre gris, arômes, conservateur : E250, antioxydant : E316). Chapelure : farine de BLE, huile de colza, eau, sucre, Levure et Levain, sel, GLUTEN DE BLE, céréales moulues (seigle, avoine, BLE, épeautre. orge, riz sarrasin), farine de fève, vinaigre, dextrose de BLE, graines Œwulues (tournesol, Lin, millet, pavot, amarante, quinoa), BEURRE . * Origine : France

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.
  • 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. 01BRASSICA NAPUS OILCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04YEASTCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06GLUTENCompoundNot assessed
  7. 07ACETIC ACIDActiveNot assessed
  8. 08VINEGARCompoundNot assessed
  9. 09BUTTERCompoundNot assessed

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