37

Nutrition Score

Poor

Longaniza de pagès

20646547

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

63

Hazard Score

Use with caution

39

Mirella Index

Basic

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

PorkMeat · No known concerns

Whole animal protein. Base component of traditional minced meat and sausages.

Calcium Lactate

E327 · No known concerns

Acidity regulator and firming agent.

Salt (Sodium Chloride)

Salt · −2 pts

Moderate health concern Source: WHO, FDA

Common table salt used for flavouring and preservation. High intake is linked to hypertension.

Lactose · −1 pts

Moderate health concern Source: EFSA, FDA

Milk sugar. Causes digestive issues in people with lactose intolerance.

skimmed milk · No known concerns

MilkProtein · No known concerns

Sugar (Sucrose)

Sugar · −4 pts

Moderate health concern Source: WHO, FDA

Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.

Spices · No known concerns

Sodium Ascorbate

E301 · No known concerns

Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.

E250 · −15 pts

High health concern Source: IARC

Preservative in cured meats. Its nitrosamine by-products are a key mechanism behind IARC classifying processed meat consumption as Group 1 carcinogenic to humans.

Potassium Nitrate

E252 · −15 pts

High health concern Source: IARC, EFSA

Traditional curing agent (saltpetre) in dry-cured meats. Converts to nitrite; contributes to the nitrosamine mechanism behind processed meat's IARC Group 1 classification.

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