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Schnittlauch Leberwurst
Greenveil's read: consider avoiding. Food health critical · 1 additive of concern (Sodium nitrite).
- Critical
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 21 Mar 2026
Why it's rated this way
1 additive on this label is on our additives-of-concern list.
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.
Ingredients
- Pork meat54%No flag
- Bacon10%No flag
- Chives4%No flag
- Fresh onions2%No flag
- Jodiertes Nitritpökelsalz2%No flag
- Kaliumjodat · E9170.5%No flag
- Preservative0.5%No flag
- Natriumnitrit · E2500.5%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Emulsifier0.5%No flag
- Citronensäure · E3300.5%No flag
- Ester aus mono- und Diglyceriden von Speisefettsäuren0.3%No flag
- Antioxidant0.1%No flag
- Binsäure<0.1%No flag
- Stabiliser<0.1%No flag
- Natriumacetate · E262<0.1%No flag
- TriumcitrateNo flag
- KunstdarmNo flag
- Nicht essbarNo flag
- =itwNo flag
- QS-WareNo flag
Show original label text
54% Schweinefleisch*, 26% Schweineleber*, Speck*, 4% Schnittlauch, frische Zwiebeln, jodiertes Nitritpökelsalz (Speisesalz, Kaliumjodat, Konservierungsstoff: Natriumnitrit), Zucker, Gewürze, Emulgator: Citronensäure - ester aus Mono - und Diglyceriden von Speisefettsäuren; Antioxidationsmittel: Ascor - binsäure; Stabilisator: Natriumacetate, Na - triumcitrate; Kunstdarm (nicht essbar). *=ITW-/QS-Ware
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
- SugarLow concern
2 of 3 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
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.
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.
Ingredient content
Normalized label parsed
18 items
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