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  3. Choucroute d alsace garnie
Choucroute d alsace garnie
La Bresse·3100150000985

Choucroute d alsace garnie

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Sauerkraut60%—
  • Sauerkraut30%—
  • Lard15%—›
  • White wine7.5%—›
  • Salt3.8%—›
  • Sugar1.9%—›
  • Spice0.9%—›
  • Antioxidant0.5%—
  • Vitamin C0.5%—›
  • Flavouring0.5%—
  • Smoke flavouring0.5%—
  • Prepared meat27%—
  • Pork meat13.5%—
  • Pork breast6.8%—
  • Water3.4%—›
  • Salt1.7%—›
  • Herbs and spices0.8%—
  • Protéineg végétales de blé0.4%—
  • Pork protein0.2%—
  • Glucose syrup0.1%—›
  • Lactose<0.1%—›
  • Dextr03%0'6nservatcurs<0.1%—
  • E250<0.1%⚠ High
  • E316<0.1%—
  • Stabiliser—
  • E450⚠ Low
  • E451⚠ Low
  • Antioxidant—
  • Vitamin C—›
  • E301—
  • Exhaugteur de goût—
  • E621 arômes—
  • Smoke flavouring—
  • Colour—
  • E120⚠ Moderate
  • Natural casing—
  • Collagen—›
  • Pork meat6.5%—
  • Potato6.5%—›
  • Preservative6.5%—
  • E2236.5%⚠ Moderate
  • Pour les enfants de moins de 4 ans—
  • Couper la saucisse dans le sens de la lonaeur puis en tous petits morceaux afin de prévenir les risques—
  • Monosodium glutamate (MSG) (E621)⚠ Moderate
Show original label text

CHOUCROUTE CUISINEE 60% [choucroute, saindoux, vin blanc d'Alsace, sel, sucre, aromates, antioxydant : E300, arôme (dont fumée)], CHARCUTERIE 27% [viande de porc, poitrine de porc, eau, sel, épices et aromates (moutarde), protéineg végétales de blé, protéines de porc, sirop de glucose, lactose, dextr03%0'6nservatcurs : E250, E316, stabilisants : E450, E451, antioxydants : E300, E301, exhaugteur de goût : E621 arômes (fumée), colorant : E120 - boyaux naturels et collagène - fumé au bois de hêtre] viande de porc origine UE, POMMES de TERRE 13% (conservateur E223). Traces possibles de fruits à coque et œufs, Pour les enfants de moins de 4 ans, couper la saucisse dans le sens de la lonaeur puis en tous petits morceaux afin de prévenir les risques

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.
  • Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
  • Sodium metabisulphiteSulphite; asthma/allergic-type reactions.
  • 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.

Per-ingredient concern · chemical identity, not food safety

  1. 01POTATOCompoundNot assessed

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