48

Nutrition Score

Poor

Apetit pork pâté

4056489942740

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

75

Hazard Score

Use with caution

41

Mirella Index

Basic

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

Ingredients

PorkBroth · No known concerns

Broth made from simmered pork; base for pates and soups.

PorkMeat · No known concerns

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

Pork Fat (Lard)

PorkFat · −3 pts

Moderate health concern Source: EFSA

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

Pork Liver · No known concerns

Pork liver, used in pâtés and terrines.

corn starch · No known concerns

Vegetable Fibre

VegFibre · No known concerns

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.

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.

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.

Spices · No known concerns

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