Declared allergens
This product declares Dairy, Gluten.
Declared on pack via Open Food Facts · updated 23 Mar 2026
Sandwich Club Jambon Beurre Pain de mie complet
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Dairy
- Gluten
Declared on pack via Open Food Facts · updated 23 Mar 2026
Ingredients
- Pain de mie complet56%No flag
- Whole wheat flour30.5%No flag
- Emulsifier<0.1%No flag
- Mono- et diglycérides d'acides gras · E471<0.1%No flag
- Flour treatment agent<0.1%No flag
- Acide ascorbique · E300<0.1%No flag
- Jambon cuit standard36%No flag
- Ham21.7%No flag
- Lactate de sodium · E3253.2%No flag
- Protéines de sang de porc0.4%No flag
- Flavouring0.2%No flag
- Emulsifier0.1%No flag
- Triphosphates · E4510.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Diphosphates · 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.
- Antioxidant<0.1%No flag
- Ascorbate de sodium · E301<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.
Show original label text
Pain de mie complet 56% (farine complète de _blé_, eau, huile de colza, _gluten_ de _blé_, sucre, sel, dextrose, levure, farine de _blé_, émulsifiant: mono - et diglycérides d'acide gras, agent traitement de la farine : acide ascorbique), jambon cuit standard 36% (jambon de porc 21,7%, eau, acidifiant : lactate de sodium, dextrose, sel, protéines de sang de porc, arômes, émulsifiants: triphosphates - diphosphates, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium), _beurre_ 8%.
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.
- 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
Chemical identity has not been assessed for this ingredient yet.
Alternatives
No lower-concern alternatives are available for this product yet.
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