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Mortadelle de dinde aux olives
Greenveil's read: consider avoiding.
- Critical
- Turkey thigh meat28%—
- Mechanically separated meat of turkey28%—
- Turkey skin16%—›
- Water13%—›
- Green olive3.9%—›
- Corn starch2%—›
- Salt1.4%—›
- Dextrose1.4%—›
- Stabiliser1.4%—
- E4511.4%⚠ Low
- E4501.4%⚠ Low
- Herbs and spices1.4%—
- Natural flavouring1.3%—
- Antioxidant0.6%—
- E3010.6%—
- Preservative0.3%—
- E2500.3%⚠ High
- Turkey0.3%—›
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Viande de cuisse de dinde 28% - viande séparée mécaniquement de dinde 28% - peau de dinde - eau - olives vertes 3,9% - amidon de maïs - sel - dextrose - stabilisants : E451, E450 - épices et plante aromatique - arôme naturel - antioxydant : ascorbate de sodium - conservateur : nitrite de sodium. Traces de lait et de soja. Dinde 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
No evidence records are attached to this product yet.
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No lower-concern alternatives are available for this product yet.
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