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.
Why this band?
How the nutrition, processing, and additive signals combine into the overall food-health band.
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Overall food-health band
Food health
Critical
NutritionModerate
nutri-score c
Processing
nova 4
AdditivesHigh
2 flagged additive(s), worst HIGH
1nutrition base band "moderate" from nutri-score
2HIGH-concern additive floors band at "high"
3ultra-processed (NOVA 4) worsens band by one
4final band "critical" (health-blend-v1)
Flagged additives
Sodium nitrite — Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Polyphosphates — Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
blend health-blend-v1
Per-ingredient concern · chemical identity, not food safety
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
No ingredient drivers are available for this product.
