Crêpes jambon emmental
10
Nutrition Score
Poor

Crêpes jambon emmental

3245414667181
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
47
Hazard Score
Hazardous
13
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
Egg
Egg  ·  No known concerns
Contains eggs
Whole chicken egg, used as a binding, leavening, and enriching ingredient in countless recipes. Contains egg allergen.
Cooked Ham
CookedHam  ·  −3 pts
Pork leg that is cured, cooked, and sliced, eaten cold in sandwiches or hot as a main dish.
Pigskin (Pork Rind)
Pigskin  ·  −5 pts
Fried or roasted pork skin, eaten as a crunchy snack. High in fat and sodium, low in carbohydrates.
Glucose Syrup
GlucSyrup  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Refined sweetener from hydrolysed starch. High glycaemic index; linked to blood sugar spikes.
Lactose
Lactose  ·  −1 pts
Moderate health concern Source: EFSA, FDA
Contains milk
Milk sugar. Causes digestive issues in people with lactose intolerance.
Pork Gelatin
PorkGelatin  ·  No known concerns
Gelling agent derived from pork collagen, used to set desserts, marshmallows, and some capsules.
Carrageenan
E407  ·  −5 pts
Moderate health concern Source: EFSA
Thickener extracted from red seaweed. Some controversial evidence links degraded types to gut inflammation.
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.
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.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Sodium Erythorbate
E316  ·  −2 pts
Antioxidant that prevents discoloration in cured meats and canned foods; chemically similar to vitamin C but not nutritionally active.
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.
sunflower oil
sunflower oil  ·  No known concerns
Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.
Whey (Liquid)
WheyLiquid  ·  No known concerns
Contains milk
Liquid byproduct of cheesemaking, used in drinks, protein products, and animal feed.
Emmental Cheese
Emmental  ·  −3 pts
Swiss cheese known for its large holes and mild, nutty flavor, eaten sliced or melted.
Mozzarella
Mozzarella  ·  No known concerns
Soft, mild Italian cheese, traditionally made from buffalo or cow's milk, popular on pizza and in salads.
Milk Protein
MilkProtein  ·  No known concerns
Contains milk
Concentrated protein extracted from milk (casein and/or whey), added to boost protein content in processed foods. Contains milk allergen.
Milk Powder (Dried Milk)
MilkPowder  ·  No known concerns
Contains milk
Milk with the water removed, sold as a shelf-stable powder for reconstituting or baking. Contains milk allergen.
Sodium Carbonates (Baking Soda)
E500  ·  No known concerns
Common raising agent and acidity regulator. Safe at normal food use levels.
Wheat Starch
WheatStarch  ·  No known concerns
Contains cereals containing gluten
Starch extracted from wheat, used as a thickener; may retain trace gluten.
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.
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.
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