46
Nutrition Score
Poor

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8690527011294
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
65
Hazard Score
Use with caution
32
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Turkey
TurkeyMeat  ·  No known concerns
sunflower oil
sunflower oil  ·  No known concerns
Beef Fat (Tallow)
BeefFat  ·  −5 pts
Moderate health concern
Animal fat, high in saturated fat.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
potato starch
potato starch  ·  No known concerns
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.
Milk Protein
MilkProtein  ·  No known concerns
Contains milk
Wheat Fibre
WheatFibre  ·  No known concerns
Contains cereals containing gluten
Insoluble dietary fibre from wheat bran/stalks; some processed forms are gluten-free.
Spices
Spices  ·  No known concerns
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.
Garlic
Garlic  ·  No known concerns
Aromatic bulb used as seasoning.
Carrageenan
E407  ·  −5 pts
Moderate health concern Source: EFSA
Thickener extracted from red seaweed. Some controversial evidence links degraded types to gut inflammation.
Sodium Lactate
E325  ·  No known concerns
Sodium salt of lactic acid used naturally as an antioxidant and bulking agent in processed meats and doughs.
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.
Polyphosphates
E452  ·  −5 pts
Moderate health concern Source: EFSA
Water-binding phosphate in processed meat/cheese.
Ascorbic Acid (Vitamin C)
E300  ·  No known concerns
Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Wood Smoke (Beechwood)
SmokeFlavouring  ·  −1 pts
Natural smoke from burning wood, used to flavour cured meats; may contain trace PAHs.
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