36
Nutrition Score
Poor

Суджук

3800047779009
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
57
Hazard Score
Use with caution
33
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.
Pork Fat (Lard)
PorkFat  ·  −3 pts
Moderate health concern Source: EFSA
Rendered pork fat, used in sausages, pâtés and traditional charcuterie.
Beef Protein
BeefProtein  ·  No known concerns
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.
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.
Dietary Fibre (Unspecified)
FibreUnspecified  ·  No known concerns
Dietary fibre declared on the label without naming the specific source (e.g. pea, wheat, chicory).
Milk Protein
MilkProtein  ·  No known concerns
Contains milk
Spices
Spices  ·  No known concerns
Sodium Ascorbate
E301  ·  No known concerns
Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.
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.
Carmine (Cochineal extract)
E120  ·  −5 pts
Moderate health concern Source: EFSA
Natural red food coloring derived from crushed insects. Used in strawberry yogurts, sweets, and meats. Known allergen; can trigger asthma or anaphylaxis.
Starter Culture (Meat Curing)
MeatStarterCulture  ·  No known concerns
Bacterial starter culture used in dry-cured sausage fermentation.
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