Pate de porc integral

42

Nutrition Score

Poor

Pate de porc integral

5941341002276

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

84

Hazard Score

Healthy

45

Mirella Index

Basic

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

Ingredients

Pork Liver · No known concerns

Iron-rich organ meat from pigs, used in pâtés, sausages, and traditional dishes.

Pork Fat (Lard)

PorkFat · −3 pts

Moderate health concern Source: EFSA

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

Water · No known concerns

The most common ingredient in processed foods.

Pigskin (Pork Rind)

Pigskin · −5 pts

Fried or roasted pork skin, eaten as a crunchy snack. High in fat and sodium, low in carbohydrates.

SoyaIng · −2 pts

Moderate health concern Source: EFSA, FDA

Contains soybeans

Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.

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.

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.

corn starch · No known concerns

Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.

Onion · No known concerns

Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.

Spices · No known concerns

General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.

Garlic · No known concerns

Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.

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