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  1. Products
  2. Rohwurst
  3. Jausen Stangere
Jausen Stangere
Gut & Günstig·Rohwurst · 4311501704004

Jausen Stangere

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Pork meat61.8%—
  • Salt2.3%—›
  • Spice2.3%—›
  • Dextrose2.3%—›
  • Stabiliser2.3%—
  • E4522.3%⚠ Low
  • Spice extract2.3%—›
  • Kräu2.3%—
  • E ter2.3%—
  • Antioxidant2.3%—
  • E3012.3%—
  • Preservative2.3%—
  • E2502.3%⚠ High
  • Essbare Wursthülle2.3%—
  • Glazing agent1.1%—
  • E4011.1%—
  • Firming agent1.1%—
  • D Calciumchlorid1.1%—
  • Maturing ferments2.3%—
  • Beech wood smoke2.3%—
  • Jausen-Stangerl werden hergestellt aus 190 g Schweinefleisch2.3%—
  • Referenzmenge für einen durchschnittlichen Erwachsenen2.3%—
  • 8400 kJ1.1%—
  • 2000 kcal1.1%—
  • K da E Jausen-Stangerl Klassik2.3%—
  • 10 Stück à ca2.3%—
  • S2.3%—
Show original label text

Schweinefleisch, Speisesalz, Gewürze, Dextrose, Stabilisator: Polyphosphate; Gewürzextrakte, Kräu - E ter, Antioxidationsmittel: Natriumascorbat; Konservierungsstoff: Natriumnitrit; essbare Wursthülle (Überzugsmittel: Natriumalginat; Festigungsmittel: d Calciumchlorid), Reifekulturen, Buchenholzrauch. 100 g Jausen-Stangerl werden hergestellt aus 190 g Schweinefleisch. Kann Spuren von Senf und Sellerie enthalten. *Referenzmenge für einen durchschnittlichen Erwachsenen (8400 kJ/2000 kcal) K da E Jausen-Stangerl Klassik, 90 g: 10 Stück à ca. 9g S

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.
  • PolyphosphatesInorganic 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. 01SALTCompoundNot assessed
  2. 02SPICECompoundNot assessed
  3. 03GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  4. 04GLUCOSECompoundNot assessed
  5. 05DEXTROSECompoundNot assessed
  6. 06spice extractCompoundNot assessed

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