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Dried prosciutto ham, boneless, ~0,7 kg

Dried prosciutto ham, boneless, ~0,7 kg

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Dried prosciutto ham, boneless, ~0,7 kg

Barcode: 2316670
Country of origin: Italy
Description

Dried prosciutto ham - a delicious and delicate addition to your table. Boneless and weighing approximately 0.7 kg, it is crafted from the finest pork, salt, and subtle seasonings to reveal its true flavor.

Ingredients

Ingredients: pork, salt, flavoring substances, preservatives E250, E252.

Additives

Salt

Potassium Nitrate (E252)

Sodium Nitrite (E250)

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may lead to increased blood pressure and other cardiovascular issues.

Potassium Nitrate: Serves as a preservative; excessive consumption may affect kidney function and other bodily processes.

Sodium Nitrite: Used as a preservative; it can be converted into nitrosamines, which are potentially carcinogenic, especially when consumed in large amounts.

Additives Overview

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The dried prosciutto ham contains additives E250 and E252, both of which are nitrates/nitrites commonly used as preservatives. While these additives help prevent spoilage and bacterial growth, they may pose health risks when consumed in excess, such as potential links to certain cancers. However, when consumed within recommended dietary guidelines, the product is generally considered safe for healthy individuals.

Analysis Based on +110,000 Science & Nutrition Studies

Product Analysis

Powered by AI

The dried prosciutto ham contains additives E250 and E252, both of which are nitrates/nitrites commonly used as preservatives. While these additives help prevent spoilage and bacterial growth, they may pose health risks when consumed in excess, such as potential links to certain cancers. However, when consumed within recommended dietary guidelines, the product is generally considered safe for healthy individuals.

Other details

Added
January 19, 2025 at 11:42:23 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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