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  3. Roulade de dinde
Roulade de dinde
Tupelo Farm·Meats And Their Products · 27053607

Roulade de dinde

Greenveil's read: acceptable.

Food health
Moderate
Chemical concern
Not assessed
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  • Kehrpenrollade turkey roulade samengesteld uit stukjes vlees uit toegeveegd water51.7%—
  • Meat reconstituted with added water24.1%—
  • Ingrediënten12.1%—
  • Kalkoenvlees12.1%—
  • Water6%—›
  • Dextrose3%—›
  • Zout1.5%—
  • Pecerijen0.8%—
  • Natuurlijk aroma0.4%—
  • Stabilisator0.2%—
  • Difosfaten0.2%—
  • Kan sporen van gluten<0.1%—
  • Eieren<0.1%—
  • Soya<0.1%—›
  • Meik<0.1%—
  • Selderij en mosterd bevatten—
  • Ingredients—
  • Turkey meat—
  • Water—›
  • Dextrose—›
  • Salt—›
  • Spice—›
  • Natural flavouring—
  • Stabiliser—
  • E450⚠ Low
  • Oa milk—
  • Celery—›
  • Mustard—
  • Gemiddelde voedingswaarde average nutritional values energy fatty ages weaterzadigde vetzuren—
  • Of which saturated fatty acids koolhydraten—
  • Carbohydrates waarvan suikers—
  • Esticres protein % per—
  • Per—
  • 1 portion—
  • Serving—
Show original label text

kehrpenrollade turkey roulade samengesteld uit stukjes vlees uit toegeveegd water /meat reconstituted with added water, ingrediënten: kalkoenvlees 90 %, water, dextrose, zout, pecerijen, natuurlijk aroma, stabilisator (difosfaten), kan sporen van gluten, eieren, soy, meik, selderij en mosterd bevatten, ingredients: turkey meat 90%, water, dextrose, salt, spices, natural flavour, stabilizer (diphosphates), may contain traces of gluten, eggs, oa milk, celery and mustard, gemiddelde voedingswaarde average nutritional values energy fatty ages weaterzadigde vetzuren/ of which saturated fatty acids koolhydraten/carbohydrates waarvan suikers/ esticres protein % per/per 100g (1 portion/serving)** (100 g)*

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • 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. 01AQUAHydrationNot assessed
  2. 02GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  3. 03GLUCOSECompoundNot assessed
  4. 04DEXTROSECompoundNot assessed
  5. 05SOYBEANCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07SPICECompoundNot assessed
  8. 08CELERYCompoundNot assessed

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