48
Nutrition Score
Poor

Pileća viršla

8606107664583
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
67
Hazard Score
Use with caution
45
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.
pileće vezivno tkivo
No known concerns
Turkey
TurkeyMeat  ·  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.
začini
No known concerns
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.
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.
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.
skimmed milk
skimmed milk  ·  No known concerns
Contains milk
Sodium Acetates
E262  ·  No known concerns
Sodium salt of acetic acid. Used as seasoning (salt and vinegar flavor) and preservative.
Guar Gum
E412  ·  No known concerns
Natural thickener from guar beans. Used in dairy products, sauces, and gluten-free products.
Ascorbic Acid (Vitamin C)
E300  ·  No known concerns
Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
arome
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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