Liver Pate with roasted onion
46
Nutrition Score
Poor

Liver Pate with roasted onion

20140472
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
75
Hazard Score
Use with caution
48
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 Liver
Pork Liver  ·  No known concerns
Iron-rich organ meat from pigs, used in pâtés, sausages, and traditional dishes.
Pork Fat (Lard)
PorkFat  ·  −3 pts
Moderate health concern Source: EFSA
Rendered pork fat, used in sausages, pâtés and traditional charcuterie.
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.
Potassium Iodide
PotassiumIodide  ·  No known concerns
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
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
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
Citric Acid Esters of Mono- and Diglycerides
E472c  ·  −2 pts
Emulsifier used to stabilize fats and oils and prevent separation in margarine and spreads.
Sodium Ascorbate
E301  ·  No known concerns
Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.
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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