41
Nutrition Score
Poor

Свинска пастърма

2604746003370
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
76
Hazard Score
Use with caution
46
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.
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 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.
Sodium Ascorbate
E301  ·  No known concerns
Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.
Starter Culture (Meat Curing)
MeatStarterCulture  ·  No known concerns
Bacterial starter culture used in dry-cured sausage fermentation.
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.
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.
Paprika
Paprika  ·  No known concerns
Ground spice from red peppers.
Fenugreek
Fenugreek  ·  No known concerns
Spice/herb seed.
Garlic
Garlic  ·  No known concerns
Aromatic bulb used as seasoning.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
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