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  3. Chinese Style Barbecue Pork
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Yangtze·Meals · 0074545101096

Chinese Style Barbecue Pork

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Pork75.9%—›
  • Sugar3.5%—›
  • Soy sauce3.5%—›
  • Water1.8%—›
  • Wheat0.9%—›
  • Soya bean0.4%—›
  • Alcohol0.4%—›
  • Water3.5%—›
  • Hoisin sauce3.5%—
  • Sugar1.8%—›
  • Water0.9%—›
  • Sweet potato0.4%—›
  • Salt0.2%—›
  • Modified corn starch0.1%—›
  • Soya bean<0.1%—›
  • Spice<0.1%—›
  • Sesame seeds<0.1%—
  • E150a—
  • Wheat flour—›
  • Garlic—›
  • Chili pepper—›
  • E260—
  • Salt1%—›
  • E3391%—
  • Grain alcohol1%—›
  • E2501%⚠ High
  • E1291%⚠ High
  • E1021%⚠ High
  • E1101%⚠ High
  • Except for that naturally occurring in soy sauce1%—
  • Chinese style hot mustard1%—
  • Water1%—›
  • Mustard seasoning1%—
  • Mustard0.5%—
  • Salt0.3%—›
  • Sugar0.1%—›
  • E415<0.1%—
  • Oleoresin turmeric<0.1%—›
  • E202<0.1%—
  • Sodium benzoate as preservatives<0.1%—
  • And vinegar1%—›
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

Pork, sugar, soy sauce (water, wheat, soybeans, alcohol), water, hoisin sauce (sugar, water, sweet potato, salt, modified corn starch, soybeans, spices, sesame seeds, caramel color, wheat flour, garlic, chili pepper, acetic acid), salt, sodium phosphate, grain alcohol, sodium nitrite, fd&c red #40, fd&c yellow #5, fd&c yellow #6. (*except for that naturally occurring in soy sauce.) chinese style hot mustard: (water, mustard seasoning [mustard, salt, sugar, xanthan gum, oleoresin turmeric, potassium sorbate and sodium benzoate as preservatives], and vinegar).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • TartrazineSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
  • Sunset yellow FCFSouthampton Six colour; hyperactivity/attention concern in children.
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.

Per-ingredient concern · chemical identity, not food safety

  1. 01PORKCompoundNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03Soy sauceCompoundNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05SALTCompoundNot assessed
  6. 06ALCOHOLCompoundModerate concern
  7. 07ACETIC ACIDActiveNot assessed
  8. 08VINEGARCompoundNot assessed

No evidence records are attached to this product yet.

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