Declared allergens
This product declares Fish, Sulphites.
Declared on pack via Open Food Facts · updated 24 Mar 2026
Sardines à l'Andalouse à l'huile d'olive vierge extra
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Fish
- Sulphites
Declared on pack via Open Food Facts · updated 24 Mar 2026
Ingredients
- Extra virgin olive oil11.5%No flag
- Tomato concentrate7.6%No flag
- Chorizo2.8%No flag
- Pork meat1.6%No flag
- Herbs and spices0.6%No flag
- Antioxidant<0.1%No flag
- E301<0.1%No flag
- Preservative<0.1%No flag
- E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Piment doux0.8%No flag
- Forts0.8%No flag
- Thickener0.5%No flag
- E4120.5%No flag
- E4100.2%No flag
- E3300.1%No flag
- Preservative0.1%No flag
- E2230.1%Moderate
Sulphite; asthma/allergic-type reactions.
Show original label text
_Sardines_ 65%, huile d'olive vierge extra 11,5%, concentré de tomates 7,6%, poivrons rouges, chorizo 2,8% (viande de porc, épices et aromates, sirop de glucose, sel, antioxydant : E301, conservateur : E250), ail, oignon, origan, sel, piment doux et forts, épaississants : E412 et E410, acidifiant : E330, conservateur : _E223_ (_sulfites_).
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.
- Sodium metabisulphiteSulphite; asthma/allergic-type reactions.
Per-ingredient concern · chemical identity, not food safety
Chemical identity has not been assessed for these 7 ingredients yet.
Alternatives
No lower-concern alternatives are available for this product yet.
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Trust & sources
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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