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Sunca de porc italian by Dulano
Dulano

Sunca de porc italian

Barcode 20126599
Scanned  34  times by Nomi users
Not Ultra-Processed

No — Sunca de porc italian is not ultra-processed.

The ingredient list is simple: pork, salt, and basic culinary vegetable oils (rapeseed and sunflower). These are basic ingredients without industrial additives, flavorings, or refined syrups, so under the given rules this product is not classified as ultra-processed (UPF).

Ingredients

No ultra-processed markers
  • OK
    95% pork
  • OK
    salt
    Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
  • OK
    vegetable oils (rapeseed)
  • OK
    sunflower seeds
    Edible seeds of the sunflower plant, often used toasted or raw in dishes.

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Common questions about Sunca de porc italian

Is Sunca de porc italian ultra-processed?

No — Sunca de porc italian by Dulano is not ultra-processed, so it is not a UPF (ultra-processed food). The ingredient list is simple: pork, salt, and basic culinary vegetable oils (rapeseed and sunflower). These are basic ingredients without industrial additives, flavorings, or refined syrups, so under the given rules this product is not classified as ultra-processed (UPF).

What does "ultra-processed" (UPF) mean?

Ultra-processed foods (UPFs) are industrial formulations made with ingredients and additives you wouldn't find in a home kitchen — such as emulsifiers, artificial flavourings, colourings and modified starches. The classification is based on the NOVA system used by researchers and dietitians worldwide.

How can I check whether other foods are ultra-processed?

Scan any barcode — or photograph the ingredients label — with the free Nomi app for iOS and Android. You'll get an instant ultra-processed verdict with every ingredient explained in plain English.

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Product information comes from public databases and Nomi's own analysis, and may contain errors. Always check the packaging. Ultra-processed classification is based on the NOVA food processing system.

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