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Choucroute garnie cuisinée au Riesling
Greenveil's read: consider avoiding.
- Critical
- Sauerkraut51%—
- Chou sel51%—
- Prepared meat25.1%—
- Viande pur porc français23.9%—
- Saucisses de Strasbourg saucisson12%—
- Meat12%—
- Water—›
- Gras et parures maigre de tête—
- Plasma de porc stabilisants polyphosphates—
- Preservative—
- Nitrite de sodium sel épices et aromates arômes et arôme de fumée antioxydant ascorbate de sodium) viande de porc traitée en salaison—
- Meat—
- Eau plasma de porc—
- Preservative—
- Nitrite de sodium sel—
- Stabiliser—
- E452⚠ Low
- Acid—›
- E262i—
- Citrate de sodium arômes—
- Prepared sauce—
- Water—›
- Salt—›
- Riesling—
- Flavouring—
- Antioxidant—
- E301—
- Lard—›
- Juniper berry—›
- Sodium nitrite (E250)⚠ High
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Choucroute 51 % (chou sel) Charcuterie et viande pur porc français 25.1% : Saucisses de Strasbourg saucisson(Viande, eau, gras et parures maigre de tête, plasma de porc stabilisants polyphosphates, conservateur : nitrite de sodium sel épices et aromates arômes et arôme de fumée antioxydant ascorbate de sodium) viande de porc traitée en salaison (viande, eau plasma de porc, conservateurs : nitrite de sodium sel, stabilisant : polyphosphates, acidifiants : acétate de sodium et Citrate de sodium arômes). Sauce cuisinée : eau, sel, Riesling 05% (dont sulfites) , arômes (dont gluten) antioxydant : ascorbate de sodium. Saindoux : Baies de genièvre
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.
- PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
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