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Salsichas Frankfurt
La Selva·8410973077008

Salsichas Frankfurt

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Salc bas ocidas salsitxes cuites frankfurt ingre ntes68%—
  • Pork68%—›
  • Pork proteit water31.9%—
  • Salt—›
  • Dextrose—›
  • Specci stabilizers—
  • E450⚠ Low
  • E451⚠ Low
  • E452⚠ Low
  • Thickener—
  • E466⚠ Low
  • Preservative—
  • E262—
  • E250⚠ High
  • Spice extract—›
  • Flavouring—
  • Antioxidant—
  • Glucose syrup—›
  • E300—
  • E301—
  • E316—
  • Flavour enhancer—
  • E621⚠ Moderate
  • Sugar—›
  • Bean wood—
  • Coverage—
  • Water—›
  • Salt—›
  • Pucde soy contentions and z-milk derivatives smoked with bano jar c and its contents' to the mana bath—
  • Consumption zructions—
  • Ria—
  • Remove the lid and heat ed during anutos—
  • Micr and das—
  • Remove the lid on the jar cof forio its contents to medotence for minutes—
  • Iron remove the product é yase k460g fry it with little oil—
  • Very warm weight net weight 809g drained—
  • Net—›
  • Nutricig nal energetic information—
  • 845 ki—
  • 204 kcal—
  • Fats 5.9% average buttocks per 100 g of production) vabr which saturated—
  • 14‚2 salt—
  • Which sugars—
  • Protel carbohydrates carbo0 es—
Show original label text

salc bas ocidas salsitxes cuites frankfurt ingre ntes: pork (68%), pork proteit water, salt, dextrose, specci stabilizers (e450, e451, e452), thickener (e466), preservatives (e262, e250), spice extract, flavors, antioxidant glucose syrup (e300, e301, e316), flavor enhancer (e621), sugar, bean wood, coverage: water, salt, pucde soy contentions and z-milk derivatives smoked with bano jar c or its contents' to the mana bath, consumption zructions: ria: remove the lid and heat ed during anutos, micr or das: remove the lid on the jar cof forio its contents to medotence for minutes, iron remove the product é yase k460g fry it with little oil, very warm weight net weight 809g drained: net: nutricig nal energetic information : 845 ki /204 kcal, fats 5,9 g average buttocks per 100 g of production) vabr which saturated: 5,5 g 14,2 salt: 2,0 g 09 g of which sugars: 0,9 g protel carbohydrates carbo0 es

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01SALTCompoundNot assessed
  2. 02GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  3. 03GLUCOSECompoundNot assessed
  4. 04DEXTROSECompoundNot assessed
  5. 05spice extractCompoundNot assessed
  6. 06SUGARCompoundNot assessed

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