GENOA SALAMI DE GÊNES

MASTRO
65 Fair
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Summary

This Genoa salami is a processed food with a mix of beneficial and harmful ingredients. It contains high-quality pork and spices, which provide protein and flavor, but also includes sodium nitrate and sodium nitrite, preservatives that can form potentially harmful compounds. The processing level and presence of these additives limit its healthiness compared to less processed meats.

At a glance

Beneficial ingredients 4
Harmful ingredients 2
Owned by Landry's, Inc.
Category Meat And Seafood

Key ingredients 10

Pork
Good

Pork is a high-quality source of protein and essential nutrients. It provides a rich amino acid profile necessary for muscle maintenance and repair. When sourced from well-raised animals, it can be a nutritious component of a balanced diet.

Risks

Potential risks include high saturated fat content and the possibility of contamination if not properly handled.

Benefits

Rich in protein and essential vitamins such as B12 and zinc, supporting overall health and energy levels.

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Salt
Neutral

Salt is used as a preservative and flavor enhancer in cured meats. It is essential for maintaining fluid balance and nerve function. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.

Benefits

Essential for maintaining electrolyte balance and proper muscle function.

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Sugars
Neutral

Sugars like dextrose are used in curing processes to balance flavors and aid fermentation. They provide a quick source of energy. However, excessive sugar intake can contribute to metabolic disorders.

Risks

Excessive consumption may lead to weight gain and increased risk of metabolic syndrome.

Benefits

Provides energy and aids in the fermentation process during curing.

Spices
Good

Spices add flavor and may offer antioxidant properties. They can enhance the palatability of foods without adding calories. Some spices have anti-inflammatory and antimicrobial effects.

Benefits

May provide antioxidant benefits and enhance flavor without additional calories.

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Red Wine
Good

Red wine is used for its flavor and potential antioxidant properties. It contains polyphenols like resveratrol, which may support heart health. In small amounts, it can enhance the taste profile of cured meats.

Benefits

Contains antioxidants that may support cardiovascular health.

Sodium Ascorbate
Neutral

Sodium ascorbate is a form of vitamin C used as a preservative and to maintain color in processed meats. It helps prevent oxidation and spoilage. It is generally recognized as safe when used in food processing.

Benefits

Helps preserve color and prevent spoilage in processed meats.

Starter Culture
Neutral

Starter cultures are used to initiate fermentation in cured meats. They help develop flavor and improve shelf life. These cultures are generally safe and beneficial for fermentation processes.

Benefits

Facilitates fermentation, enhancing flavor and preservation.

Garlic
Good

Garlic is known for its flavor and potential health benefits, including antimicrobial and anti-inflammatory properties. It is a natural ingredient that enhances the taste of foods. Regular consumption may support cardiovascular health.

Benefits

May offer antimicrobial benefits and support heart health.

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Sodium Nitrate
Bad

Sodium nitrate is used as a preservative and color fixative in cured meats. It can form nitrosamines, which are potentially carcinogenic, during cooking. Its use is regulated due to potential health concerns.

Risks

Potential formation of nitrosamines, which are linked to cancer risk.

Benefits

Helps preserve meat and maintain color.

Sodium Nitrite
Bad

Sodium nitrite is used to prevent bacterial growth and preserve color in cured meats. It can form harmful nitrosamines under certain conditions. Its use is closely monitored due to potential health risks.

Risks

Associated with the formation of nitrosamines, which may increase cancer risk.

Benefits

Prevents bacterial growth and preserves meat color.

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Processing

Group 3 · Processed

Processed Foods

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