Русенско варено

21

Nutrition Score

Poor

Русенско варено

3800059203271

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

56

Hazard Score

Use with caution

18

Mirella Index

Basic

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

Water · No known concerns

The most common ingredient in processed foods.

ChickenMeat · No known concerns

Poultry meat from chicken, a lean source of protein used fresh, frozen, or processed.

PorkMeat · No known concerns

Whole animal protein. Base component of traditional minced meat and sausages.

Pigskin (Pork Rind)

Pigskin · −5 pts

Fried or roasted pork skin, eaten as a crunchy snack. High in fat and sodium, low in carbohydrates.

Pork Fat (Lard)

PorkFat · −3 pts

Moderate health concern Source: EFSA

Rendered pork fat, used in sausages, pâtés and traditional charcuterie.

SoyaIng · −2 pts

Moderate health concern Source: EFSA, FDA

Contains soybeans

Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.

PorkGelatin · No known concerns

Gelling agent derived from pork collagen, used to set desserts, marshmallows, and some capsules.

corn starch · No known concerns

Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.

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.

BlackPepper · No known concerns

Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.

Nutmeg · No known concerns

Warm, aromatic spice ground from the seed of the nutmeg tree, used in baking and sauces.

Paprika · No known concerns

Ground dried red peppers used as a spice, ranging from mild and sweet to hot, common in stews and rubs.

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.

Natural Flavouring

NatFlavour · No known concerns

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

GlucSyrup · −5 pts

Moderate health concern Source: EFSA, FDA

Refined sweetener from hydrolysed starch. High glycaemic index; linked to blood sugar spikes.

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.

MaltodextrinIng · −4 pts

Moderate health concern Source: FDA, EFSA

Highly processed starch derivative. Very high glycaemic index, used as filler and thickener.

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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