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Virgínia Pfefferschinken geräuchert
Greenveil's read: consider avoiding.
- Critical
- Pork meat67%—
- Herkunft EU67%—
- Salt2.2%—›
- Dextrose2.2%—›
- Maltodextrin2.2%—›
- Spice2.2%—›
- Herb2.2%—
- Spice extract2.2%—›
- Acidity regulator2.2%—
- E3252.2%—
- Flavour enhancer2.2%—
- E6212.2%⚠ Moderate
- Antioxidant2.2%—
- E3012.2%—
- Preservative2.2%—
- E2502.2%⚠ High
- E2522.2%⚠ Moderate
- Lactic ferments2.2%—
- Smoke flavouring2.2%—
- Smoke2.2%—
- Essbare Hülle2.2%—
- ßPfeffer Glukosesirup1.1%—
- Milk proteins0.5%—›
- Pork gelatin0.5%—
- Preservative2.2%—
- Kaliumsorbat 100g Produkt bereitet aus 135g Fleisch und 4g Pfeffer2.2%—
Show original label text
Schweinefleisch(Herkunft EU), Speisesalz, Dextrose, Maltodextrin, Gewürze. Kräuter, Gewürzextrakte, Säureregulator: Natriumlactat; Geschmacksverstärker: Mononatriumglutamat, Antioxidationsmittel: Natriumascorbat; Konservierungsstoffe: Natriumnitrit, Kaliumnitrat: Starterkulturen, Raucharoma, Rauch. Essbare Hülle:ßPfeffer Glukosesirup. MILCHEIWEIß. Schweinegelatine, Konservierungsstoff: Kaliumsorbat 100g Produkt bereitet aus 135g Fleisch und 4g Pfeffer
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.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
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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