Declared allergens
This product declares Sulphites.
Declared on pack via Open Food Facts · updated 1 Apr 2026
Choucroute royale 400g
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Sulphites
Declared on pack via Open Food Facts · updated 1 Apr 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.
Processed eucheuma seaweedMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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
- Sauerkraut50%No flag
- Viande de porc traitée en salaison et précuite13.5%No flag
- Pork meat7.9%No flag
- Stabiliser0.8%No flag
- E4510.8%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Gelling agent0.7%No flag
- E407a0.7%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Preservative0.7%No flag
- E2500.7%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Saucisses de Strasbourg6.5%No flag
- Pork meat3.5%No flag
- Gras et couenne de porc0.7%No flag
- Plasma de porc0.4%No flag
- Stabiliser<0.1%No flag
- E451<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Piment doux<0.1%No flag
- Natural flavouringNo flag
- AntioxidantNo flag
- Preservative<0.1%No flag
- E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Saucisses pur porc fumées6.5%No flag
- Pork meat3.7%No flag
- Plasma de porc0.7%No flag
- Natural flavouring0.2%No flag
- Stabiliser<0.1%No flag
- E451<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Preservative<0.1%No flag
- E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Saucisson porc5.5%No flag
- Pork meat3%No flag
- Plasma de porc1.3%No flag
- Pièces de tête de porc0.6%No flag
- Stabiliser<0.1%No flag
- E451<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Natural flavouringNo flag
- AntioxidantNo flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Vin blanc de la province de Pavie2%No flag
- Cépage Riesling1%No flag
- Antioxidant0.5%No flag
- Natural pepper flavouring0.5%No flag
- Cumin seeds0.4%No flag
- Peppercorns0.4%No flag
Show original label text
Choucroute 50%, viande de porc traitée en salaison et précuite 13,5% (viande de porc**12.5%, eau, sel, stabilisant : E451, gélifiant : E407a, conservateur : E250), eau, saucisses de Strasbourg 6,5% (viande de porc**4.3%, eau, gras et couenne de porc, plasma de porc, sel, stabilisant : E451, piment doux, sirop de glucose, sucre, arômes naturels, antioxydant : E300, conservateur : E250), saucisses pur porc fumées 6,5% (viande de porc**5.6%, eau, plasma de porc, sel, arôme naturel, stabilisant : E451, sirop de glucose, conservateur : E250), saucisson fumé pur porc 5,5% (viande de porc**3.9%, plasma de porc, pièces de tête de porc**, gras de porc, sel, eau, sirop de glucose, stabilisant : E451, arômes naturels, antioxydant : E300, conservateur : E250), saindoux, vin blanc IGP de la province de Pavie (Italie) cépage Riesling 1%, sel, antioxydant : E300, baies de génièvre, arôme naturel de poivre, graines de cumin, grains de poivre. **Origine : France
Alerts
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.
- Processed eucheuma seaweedDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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
2 of 4 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
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