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Choucroute garnie d'Alsace au riesling
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 18 Mar 2026
Why it's rated this way
3 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
DiphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
TriphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Sauerkraut55.5%No flag
- Sauerkraut51.6%No flag
- Vin blanc d'alsace riesling1.1%No flag
- Natural flavouring0.2%No flag
- Antioxidant<0.1%No flag
- Knacks fumées de qualité supérieure12.2%No flag
- Pork meat7.7%No flag
- Beef meat1.4%No flag
- Plasma de bœuf déshydraté0.1%No flag
- Herbs and spices<0.1%No flag
- Natural flavouring<0.1%No flag
- AntioxidantNo flag
- Ascorbate de sodium · E301No flag
- PreservativeNo flag
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Natural sheep casingNo flag
- Cooked potato11.1%No flag
- Saucisses fumées cuites de qualité supérieure8.9%No flag
- Pork meat6.1%No flag
- Herbs and spices0.8%No flag
- Stabiliser0.4%No flag
- Diphosphates · E4500.4%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Triphosphates · E4510.2%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Antioxidant<0.1%No flag
- Preservative<0.1%No flag
- Nitrite de sodium · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Natural flavouring<0.1%No flag
- Boyau naturel de porcNo flag
- Filet de porc cuit fumé choixNo flag
- Pork filletNo flag
- StabiliserNo flag
- Diphosphates · E450Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Triphosphates · E451Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- AntioxidantNo flag
- Ascorbate de sodium · E301No flag
- PreservativeNo flag
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Poitrine fumée cuite de qualité supérieureNo flag
- Pork breastNo flag
- AntioxidantNo flag
- Ascorbate de sodium · E301No flag
- PreservativeNo flag
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Pork meatNo flag
- Beef meatNo flag
Show original label text
Choucroute cuisinée 55,5% (choucroute 51,6% - saindoux - vin blanc d'alsace riesling 1,1% - sel - arôme naturel - baies de genièvre - antioxydant: acide ascorbique - feuilles de laurier) - knacks fumées de qualité supérieure 12,2% (viande de porc 7,7% - eau - viande de bœuf 1,4% - gras de porc - sel - plasma de bœuf déshydraté - épices et plantes aromatiques - arômes naturels - sirop de glucose - dextrose - antioxydants : acide ascorbique, ascorbate de sodium - conservateur : nitrite de sodium. boyau naturel de mouton) - pommes de terre cuites 11,1% (pommes de terre 9,9% - eau - sel) - saucisses fumées cuites de qualité supérieure 8,9% (viande de porc - sel - dextrose - épices et plantes aromatiques - stabilisants : diphosphates, triphosphates - antioxydant : acide ascorbique - sucre - conservateur : nitrite de sodium - arômes naturels - poireau . boyau naturel de porc. préparée avec 105g de viande pour 100g de saucisse fumée) - filet de porc cuit fumé choix 6,7% (filet de porc 5,6% - eau - sel - dextrose - stabilisants : diphosphates, triphosphates - antioxydant : ascorbate de sodium - conservateur : nitrite de sodium) - poitrine fumée cuite de qualité supérieure 5,6% (poitrine de porc 5,5% - eau - sel - dextrose - antioxydant : ascorbate de sodium - conservateur : nitrite de sodium). traces de _céréales contenant du gluten_, _fruits à coque_, _lait_, _moutarde_ et _oeufs_.viande de porc origine : ue - viande de boeuf origine : france.
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.
- 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 of 4 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
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Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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