29
Nutrition Score
Poor

Кренвирши Леки 1326

3800206521326
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
28
Hazard Score
Hazardous
6
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.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Pigskin (Pork Rind)
Pigskin  ·  −5 pts
Fatty processed pork by-product.
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.
Diphosphates (Sodium/Potassium)
E450  ·  −5 pts
Moderate health concern Source: EFSA
Water-binding stabilizers heavily used in industrial minced meat and sausages to artificially add weight. High intake may impair calcium absorption.
Polyphosphates
E452  ·  −5 pts
Moderate health concern Source: EFSA
Water-binding phosphate in processed meat/cheese.
corn starch
corn starch  ·  No known concerns
Curing Salt (Sodium Nitrite Blend)
CuringSalt  ·  −15 pts
High health concern Source: IARC
Sodium-nitrite salt blend used to cure meats; same hazard family as E250.
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.
Pork Protein Isolate
PorkProteinIso  ·  No known concerns
A protein extract from pork used as a binder/filler in processed meat products.
Sodium Alginate
E401  ·  No known concerns
Seaweed-derived gelling and thickening agent. Common in molecular gastronomy and dairy products.
Guar Gum
E412  ·  No known concerns
Natural thickener from guar beans. Used in dairy products, sauces, and gluten-free products.
Xanthan Gum
E415  ·  No known concerns
Thickener and stabilizer produced by bacterial fermentation. Safe in normal food amounts.
Rennet
Rennet  ·  No known concerns
Enzyme used to coagulate cheese.
Transglutaminase
Transglutaminase  ·  −3 pts
Enzyme used to bind pieces of meat/fish together ("meat glue").
Whey Protein Concentrate
WheyProt  ·  No known concerns
Contains milk
High-quality dairy protein isolated from whey. Excellent amino acid profile for muscle repair.
Vegetable Fibre
VegFibre  ·  No known concerns
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
Disodium Inosinate
E631  ·  −3 pts
Moderate health concern Source: EFSA
Flavour enhancer that boosts umami. Produced from meat or fermented tapioca. Not vegetarian.
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.
Spices
Spices  ·  No known concerns
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
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.
Sodium Erythorbate
E316  ·  −2 pts
Antioxidant common in cured meats.
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.
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