Aufschnitt-Platte by Ponnath · Greenveil
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Ingredients· 36 Evidence· 0 Regulatory· 0 Alternatives· 0
Mortadella 50% — Pork meat 50% — Water 25% — › Bacon 12.5% — Iodised salt 6.3% — Salt 3.1% — E917 3.1%
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36 items
Food health
Critical
Chemical concern Not assessed —
Spice 3.1% — › Dextrose 1.6% — ›
Stabiliser 0.8% — E450 0.8%
Antioxidant 0.4% — E300 0.4% —
Preservative 0.2% — E250 <0.1% Bierschinken <0.1% —
Pork meat 0.2% — Water — › Iodised salt — Salt — E917 — Spice — › Dextrose — › Spice extract — ›
Stabiliser — E450
Antioxidant — E300 —
Preservative — E250 Kaiserjagdwurst —
Pork meat — Water — › Iodised salt — Salt — E917 — Spice — › Dextrose — ›
Stabiliser — E450
Antioxidant — E300 —
Preservative — E250 Mortadella mit Paprika —
Pork meat —
Paprika or bell pepper —
Bacon — Water — › Iodised salt — Salt — E917 — Spice — › Dextrose — ›
Stabiliser — E450
Antioxidant — E300 —
Preservative — E250 Show original label text Mortadella:
Schweinefleisch 79 %, Trinkwasser, Speck, jodiertes Speisesalz (Speisesalz, Kaliumjodat), Gewürze, Dextrose, Stabilisator: Diphosphate, Antioxidationsmittel: Ascorbinsäure, Konservierungsstoff: Natriumnitrit.
Bierschinken:
Schweinefleisch 83 %, Trinkwasser, jodiertes Speisesalz (Speisesalz, Kaliumjodat), Gewürze, Dextrose, Gewürzextrakte, Stabilisator: Diphosphate, Antioxidationsmittel: Ascorbinsäure, Konservierungsstoff: Natriumnitrit.
Kaiserjagdwurst:
Schweinefleisch 89 %, Trinkwasser, jodiertes Speisesalz (Speisesalz, Kaliumjodat), Gewürze, Dextrose, Stabilisator: Diphosphate, Antioxidationsmittel: Ascorbinsäure, Konservierungsstoff: Natriumnitrit.
Mortadella mit Paprika: Schweinefleisch 74 %, Paprika frisch 13 %, Speck, Trinkwasser, jodiertes Speisesalz (Speisesalz, Kaliumjodat), Gewürze, Dextrose, Stabilisator: Diphosphate, Antioxidationsmittel: Ascorbinsäure, Konservierungsstoff: Natriumnitrit.
Diese Produkte können Spuren von Senf und Sellerie enthalten.
Food health
Nutrition profile and additives of concern ⚠ Contains additive of concern Sodium nitrite Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1. Diphosphates Inorganic 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.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
P
Ponnath P
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