Кренвирши Народен 2995
31
Nutrition Score
Poor

Кренвирши Народен 2995

3800047762995
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
44
Hazard Score
Hazardous
10
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.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Mechanically Separated Meat
MechSepMeat  ·  −8 pts
Moderate health concern
Lower-quality meat paste recovered from bones by mechanical pressure; more connective tissue/fat than whole cuts.
Pigskin (Pork Rind)
Pigskin  ·  −5 pts
Fried or roasted pork skin, eaten as a crunchy snack. High in fat and sodium, low in carbohydrates.
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.
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.
Polyphosphates
E452  ·  −5 pts
Moderate health concern Source: EFSA
Water-binding phosphate salts used to improve texture and shelf life in processed meat, cheese, and seafood. High phosphate intake is linked to cardiovascular and kidney concerns.
Pork Protein Isolate
PorkProteinIso  ·  No known concerns
A protein extract from pork used as a binder/filler in processed meat products.
potato starch
potato starch  ·  No known concerns
Starch extracted from potatoes, used as a thickener and binder in sauces, baked goods, and gluten-free recipes.
Vegetable Fibre
VegFibre  ·  No known concerns
General term for plant-derived fiber added to processed foods to boost fiber content and improve texture.
Whey Powder (Dried Whey)
WheyPowder  ·  No known concerns
Contains milk
Dried form of whey, the liquid left after cheesemaking, used to add protein and texture to processed foods. Contains milk allergen.
Lactose
Lactose  ·  −1 pts
Moderate health concern Source: EFSA, FDA
Contains milk
Milk sugar. Causes digestive issues in people with lactose intolerance.
Spices
Spices  ·  No known concerns
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
Celery
Celery  ·  No known concerns
Contains celery
Crunchy stalk vegetable eaten raw or cooked, low in calories. Contains celery allergen.
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
Semolina
Semolina  ·  No known concerns
Contains cereals containing gluten
Coarse flour milled from durum wheat, used for pasta, couscous, and some breads. Contains gluten.
Sodium Alginate
E401  ·  No known concerns
Seaweed-derived gelling and thickening agent. Common in molecular gastronomy and dairy products.
Guar Gum
E412  ·  No known concerns
Natural thickener from guar beans. Used in dairy products, sauces, and gluten-free products.
Xanthan Gum
E415  ·  No known concerns
Thickener and stabilizer produced by bacterial fermentation. Safe in normal food amounts.
Transglutaminase
Transglutaminase  ·  −3 pts
Enzyme used to bind pieces of meat/fish together ("meat glue").
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.
Carmine (Cochineal extract)
E120  ·  −5 pts
Moderate health concern Source: EFSA
Natural red food coloring derived from crushed insects. Used in strawberry yogurts, sweets, and meats. Known allergen; can trigger asthma or anaphylaxis.
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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