salam banat bun
28
Nutrition Score
Poor

salam banat bun

6420412003422
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
55
Hazard Score
Use with caution
20
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Pork Meat
PorkMeat  ·  No known concerns
Whole animal protein. Base component of traditional minced meat and sausages.
Bacon
Bacon  ·  −4 pts
Cured and typically smoked pork belly or back, sliced and fried or baked. High in sodium and saturated fat.
Soya (Soybean)
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.
Spices
Spices  ·  No known concerns
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
Sodium Ascorbate
E301  ·  No known concerns
Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.
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.
Maltodextrin
MaltodextrinIng  ·  −4 pts
Moderate health concern Source: FDA, EFSA
Highly processed starch derivative. Very high glycaemic index, used as filler and thickener.
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.
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.
Sodium Acetates
E262  ·  No known concerns
Sodium salt of acetic acid. Used as seasoning (salt and vinegar flavor) and preservative.
Sodium Citrate
E331  ·  No known concerns
Salt of citric acid used to control acidity and as an emulsifier in processed cheese, drinks, and desserts.
Carmine (Cochineal extract)
E120  ·  −5 pts
Moderate health concern Source: EFSA
Natural red food coloring derived from crushed insects. Used in strawberry yogurts, sweets, and meats. Known allergen; can trigger asthma or anaphylaxis.
Plain Caramel
E150a  ·  No known concerns
Natural brown colorant made by heating sugar, used to darken drinks, sauces, and baked goods.
Haemoglobin (Porcine)
PorkHaemoglobin  ·  −1 pts
Natural red colorant derived from porcine blood, used in cured/dried meat products.
Starter Culture (Meat Curing)
MeatStarterCulture  ·  No known concerns
Bacterial starter culture used in dry-cured sausage fermentation.
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