43
Nutrition Score
Poor

Фует с бял пипер

4056489802013
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
73
Hazard Score
Use with caution
41
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.
Maltodextrin
MaltodextrinIng  ·  −4 pts
Moderate health concern Source: FDA, EFSA
Highly processed starch derivative. Very high glycaemic index, used as filler and thickener.
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.
White Pepper
White Pepper  ·  No known concerns
White pepper spice, from the same plant as black pepper.
Acacia Gum (Gum Arabic)
E414  ·  No known concerns
Natural hardened sap harvested from Acacia trees. Used as an emulsifier and stabilizer in high-end sweets and sodas. High in soluble prebiotic fiber.
Spices
Spices  ·  No known concerns
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Potassium Lactate
E326  ·  No known concerns
Preservative/acidity regulator salt of lactic acid.
Sodium Ascorbate
E301  ·  No known concerns
Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.
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.
Natural Sausage Casing (Pork Intestine)
SausageCasing  ·  −3 pts
Natural pork-intestine casing used for sausages.
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