35
Nutrition Score
Poor

Пилешки кренвирши

4056489120490
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
65
Hazard Score
Use with caution
26
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Chicken Meat
ChickenMeat  ·  No known concerns
Lean poultry protein.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Chicken Fat
ChickenFat  ·  −2 pts
Rendered poultry fat.
Chicken Connective Tissue
ChickenConnTissue  ·  −2 pts
Collagen-rich connective tissue from mechanically recovered or trimmed poultry, used as a lower-cost meat-content filler in processed products.
Modified Starch
ModStarch  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Chemically or physically treated starch for improved cooking properties. Generally safe.
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.
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.
Wheat Fibre
WheatFibre  ·  No known concerns
Contains cereals containing gluten
Insoluble dietary fibre from wheat bran/stalks; some processed forms are gluten-free.
Sodium Citrate
E331  ·  No known concerns
Acidity regulator and emulsifying salt.
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
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
Citric Acid
E330  ·  No known concerns
Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Sodium Erythorbate
E316  ·  −2 pts
Antioxidant common in cured meats.
Paprika Extract
E160c  ·  No known concerns
Natural orange-red colour (capsanthin).
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.
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