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wood smoked German viennas
Greenveil's read: consider avoiding. Food health high · 1 additive of concern (Sodium nitrite).
- High
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 18 May 2024
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 meat63%No flag
- Water beef meat15%No flag
- Pork rind8.5%No flag
- Onion dextrose irradiated spices3.6%No flag
- Including3.6%No flag
- Sugar dehydrated vegetables phosphates spice extracts flavour enhancers flavourings antioxidant2.1%No flag
- Ascorbic acid acidity regulators garlic collagen casing2.1%No flag
- Cellulose) wood smoke curing agent1%No flag
- Sodium nitrite · E2501%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Heating instructions all appliances vary0.5%No flag
- The following are guidelines0.3%No flag
- Add viennas to a heat resistant container of freshly boiled water and leave for 30.3%No flag
- 5 minutes until heated through0.1%No flag
- Pan-fry and braai<0.1%No flag
- Turning occasionally until heated through air fryer<0.1%No flag
- For 2 viennas<0.1%No flag
- Preheat to 160 °c and heat for 3-5 minutes until beated th<0.1%No flag
Show original label text
• • • • pork meat (63%) water beef meat (15%) - pork rind - salt - onion dextrose irradiated spices (including: pepper), sugar dehydrated vegetables phosphates spice extracts flavour enhancers flavourings antioxidant: ascorbic acid acidity regulators garlic collagen casing (contains: beef - cellulose) wood smoke curing agent: sodium nitrite, heating instructions all appliances vary, the following are guidelines: add viennas to a heat resistant container of freshly boiled water and leave for 3 - 5 minutes until heated through, •pan-fry or braai, turning occasionally until heated through air fryer: for 2 viennas, preheat to 160 °c and heat for 3-5 minutes until beated th
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.
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
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