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  3. Rindersaftschinken Steakpfeffer
Rindersaftschinken Steakpfeffer
Gut Drei Eichen,Aldi,Gustoland·Meats And Their Products · 4061458262026

Rindersaftschinken Steakpfeffer

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Beef meat73.6%—
  • Iodised salt1.2%—
  • Salt0.6%—›
  • E9170.6%—
  • Dextrose1.2%—›
  • Pepper1.2%—›
  • Spice1.2%—›
  • Parsnip0.6%—›
  • Lovage0.3%—
  • Ginger0.2%—›
  • Garlic<0.1%—›
  • Onion<0.1%—›
  • Fenugreek<0.1%—›
  • Chili pepper—›
  • Turmeric—›
  • Korian—
  • | Brenny der—
  • Cardamom—›
  • Mace—›
  • Cinnamon—›
  • Clove—›
  • Acidity regulator1.2%—
  • E2621.2%—
  • Sodium1.2%—›
  • Lactat1.2%—
  • Stabiliser1.2%—
  • E4511.2%⚠ Low
  • Antioxida1.2%—
  • Tionsmittel1.2%—
  • E3011.2%—
  • Spice extract1.2%—›
  • Pepper0.6%—›
  • Nutmeg nut0.6%—
  • Konservierungs1.2%—
  • Kohlen stoff1.2%—
  • E2501.2%⚠ High
  • Beech wood smoke1.2%—
  • Qs1.2%—
  • Sel1.2%—›
  • Lerie enthalten1.2%—
  • As1.2%—›
  • 4061458262026 D Fett1.2%—
  • Davor Fettsä man1.2%—
  • Davon Eiweiß Salz AN1.2%—
  • 29038237 richtig1.2%—
  • Gelbe1.2%—
Show original label text

Rindfleisch', jodiertes Speisesalz (Speisesalz, Kaliumjodat), Dextrose, Pfeffer, Gewürze (Pastinake, Liebstöckel, Ingwer, Knoblauch, Zwiebel, Bockshornklee, Chili, Kurkuma, Korian - | Brenny der, Kardamom, Muskatblüte, Zimt, Nelken), Säureregulatoren: Natriumacetate, Natrium - lactat; Stabilisator. Triphosphate; Antioxida - tionsmittel: Natriumascorbat; Gewürzextrakte (Pfeffer-, Muskatnussextrakt), Konservierungs - Kohlen stoff: Natriumnitrit; Buchenholzrauch. 'QS-Ware Kann Spuren von Senf und Sel - lerie enthalten. Unter Schutzatmosphäre verpackt. AS: 4061458262026 D Fett - davor Fettsä man - davon Eiweiß Salz AN: 29038237 richtig: Gelbe

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.
  • 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. 01GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  2. 02GLUCOSECompoundNot assessed
  3. 03DEXTROSECompoundNot assessed
  4. 04BLACK PEPPERCompoundNot assessed
  5. 05SPICECompoundNot assessed
  6. 06SODIUMCompoundNot assessed
  7. 07DICLOFENAC SODIUMCompoundNot assessed
  8. 08SODIUM IONCompoundNot assessed
  9. 09spice extractCompoundNot assessed

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