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SPESIALGROSSISTEN AS7070472010503

Per's Kjøkken Snabb Ungarsk 260g

Greenveil's read: consider avoiding. Food health critical · 1 additive of concern (Sodium nitrite).

Food health
Critical
Chemical concern
Not assessed

Allergens

No allergens listed for this product in our data yet — check the pack.

Checked against the Open Food Facts record · updated 4 Dec 2024

Why it's rated this way

1 additive on this label is on our additives-of-concern list.

  1. Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.

A food's rating also reflects nutrition (Nutri-Score) and processing (NOVA); the additives above are the ingredient-level part of it.

Ingredients

  • Til 100 g ferdig vare er anvendt 143 g kjøttråvare55.6%No flag
  • Svinekjøtt28.9%No flag
  • Storfekjøtt13.3%No flag
  • Spekk6.7%No flag
  • Storfe hjertekjøtt3.3%No flag
  • Svinetunger3.3%No flag
  • Salt22.2%No flag›
  • Krydder11.1%No flag
  • Druesukker5.6%No flag
  • Flavouring2.5%No flag
  • Startkultur1.5%No flag
  • Konserveringsmiddel0.8%No flag
  • E2500.8%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Farge0.4%No flag
  • E1620.4%No flag
  • Røkt med bøkeflis0.4%No flag
Show original label text

Til 100 g ferdig vare er anvendt 143 g kjøttråvare(svinekjøtt, storfekjøtt, spekk, storfe hjertekjøtt, svinetunger), salt, krydder, druesukker, aroma, startkultur, konserveringsmiddel (E250), farge (E162), Røkt med bøkeflis

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.

Per-ingredient concern · chemical identity, not food safety

What drives this

  • SaltModerate concern

1 moderate

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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Pending enrichment

Ingredient content

Normalized label parsed

9 items

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