Smoked turkey in slices

38

Nutrition Score

Poor

Smoked turkey in slices

4335619096769

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

58

Hazard Score

Use with caution

19

Mirella Index

Basic

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

Ingredients

TurkeyMeat · No known concerns

Lean poultry meat from turkey, commonly sold whole, sliced, or as deli meat.

Water · No known concerns

The most common ingredient in processed foods.

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.

Soy Protein Isolate

SoyProteinIso · No known concerns

Contains soybeans

Purified soy protein used as a meat extender or nutritional additive.

MaltodextrinIng · −4 pts

Moderate health concern Source: FDA, EFSA

Highly processed starch derivative. Very high glycaemic index, used as filler and thickener.

MilkProtein · No known concerns

Concentrated protein extracted from milk (casein and/or whey), added to boost protein content in processed foods. Contains milk allergen.

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.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

E407 · −5 pts

Moderate health concern Source: EFSA

Thickener extracted from red seaweed. Some controversial evidence links degraded types to gut inflammation.

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.

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 Erythorbate

E316 · −2 pts

Antioxidant that prevents discoloration in cured meats and canned foods; chemically similar to vitamin C but not nutritionally active.

E415 · No known concerns

Thickener and stabilizer produced by bacterial fermentation. Safe in normal food amounts.

Potassium Chloride

E508 · No known concerns

Metal halide salt used as a salt substitute and flavor enhancer. Can have a metallic taste.

E325 · No known concerns

Sodium salt of lactic acid used naturally as an antioxidant and bulking agent in processed meats and doughs.

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.

Wood Smoke (Beechwood)

SmokeFlavouring · −1 pts

Natural smoke from burning wood, used to flavour cured meats; may contain trace PAHs.

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