Apetit pork pâté
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
Pork Broth
PorkBroth  ·  No known concerns
Broth made from simmered pork; base for pates and soups.
Pork Meat
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
Pork Liver  ·  No known concerns
Iron-rich organ meat from pigs, used in pâtés, sausages, and traditional dishes.
corn starch
corn starch  ·  No known concerns
Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.
Vegetable Fibre
VegFibre  ·  No known concerns
General term for plant-derived fiber added to processed foods to boost fiber content and improve texture.
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 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.
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
Spices  ·  No known concerns
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
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