30
Nutrition Score
Poor

Smoked Boneless Pork Breast (Vacuum)

2862080005904
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
61
Hazard Score
Use with caution
14
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Pork Breast Meat
PorkBreast  ·  −3 pts
Fatty cut of pork.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
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.
Triphosphates
E451  ·  −5 pts
Moderate health concern Source: EFSA
Industrial moisture-retaining agents in processed meats. Linked to vascular calcification and kidney strain when consumed regularly.
Carrageenan
E407  ·  −5 pts
Moderate health concern Source: EFSA
Thickener extracted from red seaweed. Some controversial evidence links degraded types to gut inflammation.
Acetylated Distarch Adipate
E1422  ·  −2 pts
Moderate health concern Source: EFSA
Chemically altered starch used as a thickener in processed sauces, fruit fillings, and dairy. Safe but highly processed empty calorie carbohydrate.
Pork Protein Isolate
PorkProteinIso  ·  No known concerns
A protein extract from pork used as a binder/filler in processed meat products.
Milk Protein
MilkProtein  ·  No known concerns
Contains milk
Soya (Soybean)
SoyaIng  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Contains soybeans
Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.
Sodium Erythorbate
E316  ·  −2 pts
Antioxidant common in cured meats.
Glucose (Dextrose)
Glucose  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Simple sugar used as a sweetener, energy source, and in food processing. High GI.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Sodium Nitrite
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.
Plain Caramel
E150a  ·  No known concerns
Caramel colour made without ammonia/sulphite.
Annatto (Bixin)
E160b  ·  No known concerns
Natural yellow-red dye from the annatto seed. Used in cheeses and margarines. Rare allergy risk.
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