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  3. Blanc de poulet à l'algérienne
Blanc de poulet à l'algérienne
Volibon·Meats And Their Products · 5411431872145

Blanc de poulet à l'algérienne

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Chicken meat45%—
  • Viande de dindonneau30%—
  • Water13%—›
  • Olive6%—›
  • Vegetable oil3%—›
  • Colza oil1.5%—›
  • Sunflower oil0.8%—›
  • Palm oil0.8%—›
  • Salt1.3%—›
  • Bell pepper0.9%—
  • Herbes0.4%—
  • Spice0.2%—›
  • Flavouring0.1%—
  • Gluten<0.1%—›
  • Egg<0.1%—›
  • Soya<0.1%—›
  • Celery flavouring<0.1%—
  • Carrot<0.1%—›
  • Glucose syrup<0.1%—›
  • Dextrose<0.1%—›
  • Maltodextrin—›
  • Milk proteins—›
  • Plant protein—
  • Soya—›
  • Corn—›
  • Parsley—›
  • Onion—›
  • Yeast powder—
  • Garlic—›
  • Sugar—›
  • Acid—›
  • E260—
  • Stabiliser—
  • E407⚠ Low
  • E450⚠ Low
  • E451⚠ Low
  • Antioxidant—
  • Vitamin C—›
  • E301—
  • E325—
  • Preservative—
  • E250⚠ High
Show original label text

viande de poulet 45%, viande de dindonneau 30%, eau, olives, huile végétale (colza, tournesol, palme), sel, poivron, herbes, épices, arôme (_gluten_, _œufs_, _soja_, _céleri_), carotte, sirop de glucose, dextrose, maltodextrine, protéine de _lait_, protéine végétale (_soja_, mais), persil, poudre d'oignon, poudre de levure, poudre d'ail, sucre, acidifiant : E260, stabilisants : E407, E450, E451, antioxydant : E300, E301, E325, conservateur : E250.

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. 01AQUAHydrationNot assessed
  2. 02OLIVECompoundNot assessed
  3. 03PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  4. 04Castor oil, polymd., oxidizedCompoundNot assessed
  5. 05Vegetable oilsCompoundNot assessed
  6. 06Linseed oil, polymd., oxidizedCompoundNot assessed
  7. 07GreaseCompoundNot assessed
  8. 08Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  9. 09SOYBEAN OILCompoundNot assessed
  10. 10Castor oil, oxidizedCompoundNot assessed
  11. 11SOAPCompoundNot assessed
  12. 12SALTCompoundNot assessed
  13. 13SPICECompoundNot assessed
  14. 14CARROTCompoundNot assessed
  15. 15CORN SYRUPCompoundNot assessed
  16. 16GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  17. 17GLUCOSECompoundNot assessed
  18. 18DEXTROSECompoundNot assessed
  19. 19MALTODEXTRINCompoundNot assessed
  20. 20Milk proteinsCompoundNot assessed
  21. 21PARSLEYCompoundNot assessed
  22. 22ONIONCompoundNot assessed
  23. 23GARLICCompoundNot assessed
  24. 24SUGARCompoundNot assessed
  25. 25ACONITIC ACID, (E)-ActiveNot assessed

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