Budimska kobasica

20966904

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

Hazard Score

Use with caution

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.

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.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

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.

Monosodium Glutamate

E621 · −5 pts

Moderate health concern Source: EFSA, FDA

Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.

Erythorbic Acid (E315)

ErythorbicAcid · −3 pts

Antioxidant, isomer of ascorbic acid.

Sodium Erythorbate

E316 · −2 pts

Antioxidant common in cured meats.

Starter Culture (Meat Curing)

MeatStarterCulture · No known concerns

Bacterial starter culture used in dry-cured sausage fermentation.

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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