54
Nutrition Score
Moderate

Луканка орехите

3800047763565
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
63
Hazard Score
Use with caution
49
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Pork Meat
PorkMeat  ·  No known concerns
Whole animal protein. Base component of traditional minced meat and sausages.
Beef Meat
BeefMeat  ·  No known concerns
Lean animal protein rich in iron, zinc, and essential B vitamins.
Pork Protein Isolate
PorkProteinIso  ·  No known concerns
A protein extract from pork used as a binder/filler in processed meat products.
pork fat
No known concerns
Milk Protein
MilkProtein  ·  No known concerns
Contains milk
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.
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.
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.
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.
Sodium Ascorbate
E301  ·  No known concerns
Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.
Sodium Erythorbate
E316  ·  −2 pts
Antioxidant common in cured meats.
Spices
Spices  ·  No known concerns
Lactobacillus bulgaricus & Strep. thermophilus
YogurtCult  ·  No known concerns
Live active bacterial cultures responsible for traditional yogurt fermentation and gut health.
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