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Putenbrustfilet
Wiltmann·Meats And Their Products · 4001956451218

Putenbrustfilet

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Referenzmenge für einen durchschnittlichen Erwachsenen37.8%—
  • 8400 kJ20.3%—
  • 2000 kca17.5%—
  • Die Packung enthält 3 Portionen14.5%—
  • Chicken breast14.5%—›
  • Water14.5%—›
  • Essig aus Essigessenz13.1%—
  • Zucter11.5%—
  • E4286.8%—
  • Beef6.8%—›
  • Gezuckerte Mangowüref1.8%—
  • Mango2.1%—›
  • Zuckei—
  • Spirit vinegar—
  • Iodised salt—
  • Salt—›
  • E917—
  • Qetrocknete Karotten—
  • Grape sugar—›
  • Curry—
  • Spice extract—›
  • Stabiliser—
  • E451⚠ Low
  • E262—
  • Antioxidant—
  • E301—
  • Konservierungs—
  • Stof—
  • E250⚠ High
  • De—›
Show original label text

*Referenzmenge für einen durchschnittlichen Erwachsenen (8400 kJ/2000 kca) *** Die Packung enthält 3 Portionen. : 64 % gegarte Hähnchenbrust, Trinkwasser, Essig aus Essigessenz, Zucter, Speisegelatine(Rind), 5 % gezuckerte Mangowüref(Mango, Zuckei), Branntweinessig, jodiertes Speisesalz (Speisesalz, Kaliumiodat), qetrocknete Karotten, Traubenzucker, Curry, Gewürzextrakte, Stabilisator: Triphosphate, Natriumacetate; Antioxidationsmittel: Natriumascorbat; Konservierungs - stof: Natriumnitrit. Unter Schutzatmosphäre verpackt. DE

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.
  • 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. 02DEXTROSECompoundNot assessed
  3. 03spice extractCompoundNot assessed

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