Leberkäse by vinzenzmurr · Greenveil
Saving recent analysis Products Meats And Their Products Leberkäse Leberkäse Greenveil's read: consider avoiding.
Food health Ingredients· 12 Evidence· 0 Regulatory· 0 Alternatives· 0
Pork meat 55% — Water 22.5% — › Beef meat 16% — Bacon 3.3% — Nitrite curing salt 1.6% — Salt 0.8% — Preservative
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12 items
Critical
Chemical concern Not assessed 0.8%
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E250 0.8% Spice 0.8% — › Spice extract 0.4% — › Dextrose 0.2% — › Spice 0.1% — ›
Antioxidant <0.1% — E300 <0.1% —
Stabiliser <0.1% — E450 <0.1%
E262 <0.1% — Show original label text 55% Schweinefleisch, Trinkwasser, 16% Rindfleisch, Speck, Nitritpökelsalz (Speisesalz, Konservierungsstoff: Natriumnitrit), Gewürze, Gewürzextrakte, Dextrose, Würze, Antioxidationsmittel: Ascorbinsäure, Stabilisatoren: Diphosphate, Natriumacetate.
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.
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