Ceafa porc afumata feliata

32

Nutrition Score

Poor

Ceafa porc afumata feliata

5949065011260

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

72

Hazard Score

Use with caution

32

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.

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.

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.

MaltodextrinIng · −4 pts

Moderate health concern Source: FDA, EFSA

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

Spices · No known concerns

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

Ascorbic Acid (Vitamin C)

E300 · No known concerns

Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and 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.

Sodium Ascorbate

E301 · No known concerns

Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.

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.

Starter Culture (Meat Curing)

MeatStarterCulture · No known concerns

Bacterial starter culture used in dry-cured sausage fermentation.

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