Declared allergens
This product declares Dairy, Egg, Mustard.
Declared on pack via Open Food Facts · updated 25 Mar 2026
Salat Käse-Schinken
Greenveil's read: consider avoiding. Food health critical · 1 additive of concern (Sodium nitrite).
- Critical
Allergens
- Dairy
- Egg
- Mustard
Declared on pack via Open Food Facts · updated 25 Mar 2026
Ingredients
- Salat-Gemüsemischung in veränderlichen Gewichtsanteilen61%No flag
- Frisee35.6%No flag
- Cherry-tomaten6.4%No flag
- Lollo Biondo3.2%No flag
- Lollo Rosso1.6%No flag
- Joghurt-Dressing29%No flag
- Joghurterzeugnis8.7%No flag
- Wine vinegar1.4%No flag
- Spirit vinegar<0.1%No flag
- Herb<0.1%No flag
- ThickenerNo flag
- Guarkernmehl · E412No flag
- Xanthan · E415No flag
- Citronensäure · E330No flag
- Kochhinterschinken5%No flag
- Pork meat4.4%No flag
- Acidity regulator<0.1%No flag
- Natriumlactate<0.1%No flag
- Natriumcitrate · E331<0.1%No flag
- AntioxidantNo flag
- Natriumascorbat · E301No flag
- PreservativeNo flag
- Natriumacetate · E262No flag
- Natriumnitrit · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Edamer gestiftet5%No flag
- Lactic ferments0.3%No flag
Show original label text
61% Salat-Gemüsemischung in veränderlichen Gewichtsanteilen (Frisee, Karotten, Cherry-tomaten, Lollo Biondo, Lollo Rosso, Radicchio), 29 % Joghurt-Dressing (Wasser, 30% Joghurterzeugnis, Rapsöl, Weinessig, Zucker, Vollmilchpulver, Speisesalz, Maisstärke, Eigelb, Branntweinessig, Kräuter, Gewürze, Meersalz, Senfsaaten, Dextrose, Verdickungsmittel: Guarkernmehl, Xanthan; Säuerungsmittel: Citronensäure), 5% Kochhinterschinken (88% Schweinefleisch, Wasser, Speisesalz, Säureregulator: Natriumlactate, Natriumcitrate; Dextrose, Antioxidationsmittel: Natriumascorbat; Konservierungsstoff: Natriumacetate, Natriumnitrit), 5% Edamer gestiftet (Milch, Kartoffelstärke, Speisesalz, Milchsäuerungskulturen, Lab)
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.
Alternatives
No lower-concern alternatives are available for this product yet.
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Trust & sources
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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