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Nutrition Score

Alpinia Salam de șuncă țărănesc

5941265014799
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
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Hazard Score
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Mirella Index
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Carne porc
No known concerns
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
sorici
No known concerns
proteina vegetala din soia
No known concerns
potato starch
potato starch  ·  No known concerns
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.
stabilizatori
No known concerns
Triphosphates
E451  ·  −5 pts
Moderate health concern Source: EFSA
Industrial moisture-retaining agents in processed meats. Linked to vascular calcification and kidney strain when consumed regularly.
Ascorbic Acid (Vitamin C)
E300  ·  No known concerns
Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.
arome
No known concerns
zaharuri
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.
proteina animala
No known concerns
Garlic
Garlic  ·  No known concerns
Aromatic bulb used as seasoning.
corector de aciditate
No known concerns
Glucono Delta-Lactone
E575  ·  No known concerns
Acidity regulator used in baking and tofu.
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.
colorant
No known concerns
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.
conservant
No known concerns
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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