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Traditions-Leberkäse Typ Pizza
Greenveil's read: consider avoiding.
- Critical
- Pork meat50%—
- Schinkeneinlage geräuchert20%—
- Pork meat10%—
- Nitrite curing salt5%—
- Salt2.5%—›
- Preservative2.5%—
- E2502.5%⚠ High
- Spice extract2.5%—›
- Spice1.3%—›
- Dextrose0.6%—›
- Acidity regulator0.3%—
- E2670.3%—
- Antioxidant0.2%—
- E3010.2%—
- Beech wood smoke<0.1%—
- Melted cheese<0.1%—
- Cheese—›
- Milk—›
- Salt—›
- Microbial rennet—
- Lactic ferments—
- Preservative—
- E251⚠ Moderate
- Water—›
- Modified starch—›
- Emulsifying salts—
- E452⚠ Low
- E339—
- Paprika or bell pepper10%—
- Red bell pepper5%—›
- Grün5%—
- Bacon10%—
- Water5%—›
- Nitrite curing salt2.5%—
- Salt1.3%—›
- Preservative1.3%—
- E2501.3%⚠ High
- Spice1.3%—›
- Dextrose0.6%—›
- Spice extract0.3%—›
- Acidity regulator0.2%—
- E2670.2%—
- Oregano<0.1%—›
- Stabiliser<0.1%—
- E450<0.1%⚠ Low
- Antioxidant<0.1%—
- E300<0.1%—
Show original label text
50 % Schweinefleisch, 20 % Schinkeneinlage geräuchert [Schweinefleisch, Nitritpökelsalz (Speisesalz, Konservierungsstoff: Natriumnitrit), Gewürzextrakte, Gewürze, Dextrose, Säureregulator: gepufferter Essig; Antioxidationsmittel: Natriumascorbat; Buchenholzrauch), 10% Schmelzkäse (8,1 % Käse (pasteurisierte Milch, Speisesalz, mikrobielles Lab, Käsereikulturen, Konservierungsstoff: Natriumnitrat), Trinkwasser, modifizierte Stärke, Schmelzsalze: Polyphosphate, Natriumphosphate], 10 % Paprika (rot, grün), Speck, Trinkwasser, Nitritpökelsalz (Speisesalz, Konservierungsstoff: Natriumnitrit), Gewürze, Dextrose, Gewürzextrakte, Säureregulator: gepufferter Essig; Oregano, Stabilisator: Diphosphate; Antioxidationsmittel: Ascorbinsäure.
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 nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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