Jason Serrano
Summary
This product is ultra-processed, which limits its potential health score despite its high protein content. The presence of synthetic preservatives like sodium nitrate and sodium nitrite raises health concerns due to their potential to form harmful compounds when cooked. Additionally, the use of synthetic antioxidants, while functional, does not contribute to nutritional value, further impacting the overall health assessment.
At a glance
Key ingredients 5
Pork HamGood
Pork ham is a high-quality source of animal protein, providing essential amino acids. It is minimally processed compared to other meat products, retaining more of its natural nutrients. The protein content supports muscle maintenance and repair.
Risks
High sodium content in processed meats can contribute to hypertension if consumed in excess.
Benefits
Rich in protein and essential nutrients like B vitamins and zinc, supporting overall health and wellness.
SaltNeutral
Salt is used as a preservative and flavor enhancer in processed meats. It is a common ingredient in many food products, providing essential sodium for bodily functions. However, excessive intake can lead to health issues.
Risks
Excessive sodium intake is linked to increased blood pressure and cardiovascular disease risk.
Benefits
Provides essential sodium necessary for nerve function and fluid balance.
DextroseNeutral
Dextrose is a simple sugar derived from maize, used to balance flavors in processed meats. It is rapidly absorbed by the body, providing quick energy. However, it is a refined sugar with minimal nutritional value.
Risks
Excessive consumption of refined sugars can contribute to obesity and metabolic disorders.
Benefits
Provides a quick source of energy due to its rapid absorption.
Preservatives (252, 250)Bad
Preservatives 252 (sodium nitrate) and 250 (sodium nitrite) are used to prevent bacterial growth and maintain color in processed meats. They are synthetic additives that can form harmful compounds when cooked at high temperatures. Long-term consumption is associated with increased cancer risk.
Risks
Linked to the formation of nitrosamines, which are potential carcinogens, especially when meats are cooked at high temperatures.
Benefits
Effectively inhibit bacterial growth, extending the shelf life of meat products.
Antioxidant (300)Bad
Antioxidant 300, also known as ascorbic acid, is used to prevent oxidation and maintain color in processed meats. While it is a synthetic form of vitamin C, its use in processed foods is primarily functional rather than nutritional. Over-reliance on synthetic antioxidants can overshadow the benefits of natural sources.
Benefits
Helps maintain product quality by preventing oxidation and spoilage.
Processing
Ultra-Processed Foods
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