Declared allergens
This product declares Celery, Dairy, Egg, Gluten, Sulphites.
Declared on pack via Open Food Facts · updated 14 Mar 2026
Linsen und Spätzle
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Celery
- Dairy
- Egg
- Gluten
- Sulphites
Declared on pack via Open Food Facts · updated 14 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.
Sulphur dioxideModerate concernSulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Sulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
- 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.
Ingredients
- Lentils50%No flag
- Gegart43%No flag
- Lentils3.5%No flag
- Pork belly1.8%No flag
- Schweinabauch0.9%No flag
- Preservative0.2%No flag
- Natriumnitrit · E2500.2%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Antioxidant<0.1%No flag
- Natriumascorbat · E301<0.1%No flag
- Stabiliser<0.1%No flag
- Diphosphate · E450<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.
- Beech wood smoke<0.1%No flag
- KochschinkenNo flag
- Pork meatNo flag
- Natural flavouringNo flag
- StabiliserNo flag
- Diphosphate · E450Low
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
- Natriumascorbat · E301No flag
- PreservativeNo flag
- Natriumnitrit · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- SchweineschmalzNo flag
- BalsamicoessigNo flag
- White wine vinegarNo flag
- Grape juiceNo flag
- AntioxidantNo flag
- BrantweinessigNo flag
- KohlrabiNo flag
- Färbendes LebensmittelNo flag
- Caramelised sugar syrupNo flag
- SpätzleNo flag
- GegartNo flag
- SpätzeNo flag
- Whole eggNo flag
- Wiener WürstchenNo flag
- GegartNo flag
- Pork meatNo flag
- BaconNo flag
- StabiliserNo flag
- Diphosphate · E450Low
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
- Natriumascorbat · E301No flag
- PreservativeNo flag
- Natriumnitrit · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Natural casingNo flag
- Sheeps casingNo flag
- Beech wood smokeNo flag
- Sulphur dioxide (E220)Moderate
Sulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
Show original label text
Linsen, gegart 43%: Trinkwasser, Linsen, Zwiebeln, Schweinebauch geräuchert 3% (Schweinabauch, Speisesalz, Konservierungsstoff: Natriumnitrit; Dextrose, Antioxidationsmittel: Natriumascorbat; Stabilisator: Diphosphate; Buchenholzrauch), Kochschinken 3% (Schweinefleisch, Speisesalz, Glukosesirup, Zucker,Würze, Gewürzextrakte, natürliches Aroma, Stabilisator: Diphosphate; Antioxidationsmittel: Natriumascorbat; Konservierungsstoff: Natriumnitrit), Karotten, Schweineschmalz, _Weizenmehl_, Balsamicoessig, (Weißweinessig, konzentrierter Traubensaft, Antioxidationsmittel: _Schwefeldioxid_), Brantweinessig, Lauch, Kohlrabi, _Sellerie_, Knoblauch, Würze, Speisesalz, färbendes Lebensmittel Karamellzuckersirup, Gewürze. Spätzle, gegart 37%: Spätze (_Weizenmehl_, Trinkwasser, _Vollei_, _Hartweizengrieß_, Speisesalz), Rapsöl, _Butter_, Speisesalz, Gewürze, Gewürzextrakte. Wiener Würstchen, gegart 20%: Schweinefleisch 78%, Trinkwasser, Speck, Speisesalz, Gewürze, Dextrose, Würze, Stabilisator: Diphosphate; Antioxidationsmittel: Natriumascorbat; Konservierungsstoff: Natriumnitrit; Gewürzextrakte, Naturdarm (Schafsaitling), Buchenholzrauch.
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.
- Sulphur dioxideSulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
- DiphosphatesInorganic 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
9 of 14 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
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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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