Mortadelle Farcitella
55
Nutrition Score
Moderate

Mortadelle Farcitella

4056489204190
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
81
Hazard Score
Healthy
52
Mirella Index
Everyday
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.
Olives
Olives  ·  No known concerns
Fruit of the olive tree, typically brined or cured before eating. Rich in monounsaturated fat; a defining ingredient of the Mediterranean diet.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
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.
Lactic Acid
E270  ·  No known concerns
Natural acid produced by fermentation. Safe preservative and acidity regulator in many foods.
Citric Acid
E330  ·  No known concerns
Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.
Black Pepper
BlackPepper  ·  No known concerns
Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.
Tree Nuts
TreeNuts  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Contains tree nuts
Includes almonds, walnuts, hazelnuts, cashews, pistachios etc. Major allergen group.
Spices
Spices  ·  No known concerns
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
Garlic Powder
GarlicPowder  ·  No known concerns
Dehydrated, ground garlic used as a convenient seasoning with a milder flavor than fresh garlic.
Sodium Ascorbate
E301  ·  No known concerns
Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.
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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