55

Nutrition Score

Moderate

Сурово сушен суджук

3800047791070

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

80

Hazard Score

Healthy

56

Mirella Index

Everyday

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.

BeefMeat · No known concerns

Lean animal protein rich in iron, zinc, and essential B vitamins.

Pork Fat (Lard)

PorkFat · −3 pts

Moderate health concern Source: EFSA

Rendered pork fat, used in sausages, pâtés and traditional charcuterie.

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.

Spices · No known concerns

Ascorbic Acid (Vitamin C)

E300 · No known concerns

Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

Beetroot Red (Betanin)

E162 · No known concerns

Natural red pigment from red beet. Safe for most people; may cause red urine (harmless).

Starter Culture (Meat Curing)

MeatStarterCulture · No known concerns

Bacterial starter culture used in dry-cured sausage fermentation.

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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