pate rotina
38
Nutrition Score
Poor

pate rotina

6420536000123
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
74
Hazard Score
Use with caution
38
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Pork Liver
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.
Pork Skin
PorkSkin  ·  No known concerns
Collagen-rich pork skin, used whole or as an emulsion/gel in processed meats.
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.
corn starch
corn starch  ·  No known concerns
Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.
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.
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
Spices
Spices  ·  No known concerns
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
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.
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