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Salamini italiani alla cacciatora
Salamini italiani alla cacciatora by Albert Heijn (Meats And Their Products). Greenveil's read: consider avoiding (food-health band "critical"). 2 additives of concern.
VerdictConsider avoiding
Food health
Critical
- Pork meat57.1%—
- Salt21.4%—›
- Dextrose10.7%—›
- Pepper5.4%—›
- Garlic2.7%—›
- Antioxidant1.3%—
- E3011.3%—
- E3011.3%—
- Preservative1.3%—
- E2520.7%⚠ Moderate
- E2520.7%⚠ Moderate
- E2500.7%⚠ High
- E2500.7%⚠ High
Show original label text
Varkensvlees, zout, dextrose, peper, knoflook, antioxidant (natriumascorbaat [E301]), conserveermiddel (kaliumnitraat [E252], natriumnitriet [E250]). Waarvan toegevoegde suikers 0.3g per 100 gram en waarvan toegevoegd zout 2.67g per 100 gram Voor 100 g Salamini italiani alla cacciatora is 151 g varkensvlees gebruikt.
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.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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Ingredient content
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