Салам Камчия
33
Nutrition Score
Poor

Салам Камчия

3800206520244
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
20
Hazard Score
Hazardous
8
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.
Lard
Lard  ·  −2 pts
Rendered pig fat, traditionally used for frying and in pastry for its flakiness. High in saturated fat.
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.
skin emulsion
No known concerns
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.
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.
Carrageenan
E407  ·  −5 pts
Moderate health concern Source: EFSA
Thickener extracted from red seaweed. Some controversial evidence links degraded types to gut inflammation.
Rennet
Rennet  ·  No known concerns
Enzyme complex that coagulates milk into curds for cheesemaking; sourced from animal stomach lining, microbial fermentation, or plants.
Transglutaminase
Transglutaminase  ·  −3 pts
Enzyme used to bind pieces of meat/fish together ("meat glue").
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
Sodium Erythorbate
E316  ·  −2 pts
Antioxidant that prevents discoloration in cured meats and canned foods; chemically similar to vitamin C but not nutritionally active.
Glucono Delta-Lactone
E575  ·  No known concerns
Acidity regulator used in baking and tofu.
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.
Whey Protein Concentrate
WheyProt  ·  No known concerns
Contains milk
High-quality dairy protein isolated from whey. Excellent amino acid profile for muscle repair.
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.
Semolina
Semolina  ·  No known concerns
Contains cereals containing gluten
Coarse flour milled from durum wheat, used for pasta, couscous, and some breads. Contains gluten.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
soya and soy products
No known concerns
Spices
Spices  ·  No known concerns
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
Garlic
Garlic  ·  No known concerns
Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.
Curing Salt (Sodium Nitrite Blend)
CuringSalt  ·  −15 pts
High health concern Source: IARC
Sodium-nitrite salt blend used to cure meats; same hazard family as E250.
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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