36

Nutrition Score

Poor

Бабек

4056489474340

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

76

Hazard Score

Use with caution

44

Mirella Index

Basic

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.

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

BlackPepper · No known concerns

Common spice from peppercorns.

Paprika · No known concerns

Ground spice from red peppers.

Dill · No known concerns

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.

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.

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.

Starter Culture (Meat Curing)

MeatStarterCulture · No known concerns

Bacterial starter culture used in dry-cured sausage fermentation.

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