Dimljeni Veat
12
Nutrition Score
Poor

Dimljeni Veat

4056489734536
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
40
Hazard Score
Hazardous
0
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Pork Neck (Collar)
PorkNeck  ·  −2 pts
Well-marbled pork cut from the neck/shoulder area, used for slow-cooking, grilling, and sausages.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
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.
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.
Soya (Soybean)
SoyaIng  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Contains soybeans
Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.
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.
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.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Carrageenan
E407  ·  −5 pts
Moderate health concern Source: EFSA
Thickener extracted from red seaweed. Some controversial evidence links degraded types to gut inflammation.
Processed Eucheuma Seaweed (E407a)
Processed Eucheuma Seaweed  ·  −2 pts
Seaweed-derived thickener/stabiliser (PES), related to carrageenan.
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.
Sodium Acetates
E262  ·  No known concerns
Sodium salt of acetic acid. Used as seasoning (salt and vinegar flavor) and preservative.
Triphosphates
E451  ·  −5 pts
Moderate health concern Source: EFSA
Industrial moisture-retaining agents in processed meats. Linked to vascular calcification and kidney strain when consumed regularly.
Sodium Ascorbate
E301  ·  No known concerns
Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.
Sodium Erythorbate
E316  ·  −2 pts
Antioxidant that prevents discoloration in cured meats and canned foods; chemically similar to vitamin C but not nutritionally active.
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
Disodium Inosinate
E631  ·  −3 pts
Moderate health concern Source: EFSA
Flavour enhancer that boosts umami. Produced from meat or fermented tapioca. Not vegetarian.
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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