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Salami klasyczne - Kraina Wędlin - 160g
Salami klasyczne - Kraina Wędlin - 160g
Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products.
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Barcode: 20486006
Quantity: 160g
Packaging: Plastic
Brands: Kraina Wędlin
Categories: Meats and their products, Meats, Prepared meats, Cured sausages, Salami
Manufacturing or processing places: Al. 550-lecia 1, 08-300 Sokołów Podlaski, Polska
Traceability code: PL 18034001 WE
Stores: Biedronka
Countries where sold: Poland
Matching with your preferences
Health
Ingredients
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19 ingredients
pork meat, pork fat, salt, spices and their extracts, flavors, celery, glucose, dextrose, gluten-free wheat fiber, flavor enhancers: monosodium glutamate, disodium 5'-ribonucleotides, colour: carminic acid, antioxidant: sodium isoascorbate, preservative: sodium nitrite, lactic acid bacteriaAllergens: Celery, GlutenTraces: Milk, Mustard, Soybeans, pl:laktoza
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:
- Additive: E120 - Cochineal
- Additive: E621 - Monosodium glutamate
- Additive: E635 - Disodium 5'-ribonucleotide
- Ingredient: Colour
- Ingredient: Dextrose
- Ingredient: Flavour enhancer
- Ingredient: Flavouring
- Ingredient: Glucose
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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E120 - Cochineal
Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.Source: Wikipedia
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E250 - Sodium nitrite
Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.Source: Wikipedia
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E316 - Sodium erythorbate
Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.Source: Wikipedia
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E621 - Monosodium glutamate
Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.Source: Wikipedia
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: Pork fat
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Non-vegan
Non-vegan ingredients: Pork meat, Pork fat, E120Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Non-vegetarian
Non-vegetarian ingredients: Pork meat, Pork fat, E120Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
pl: Mięso wieprzowe, tłuszcz wieprzowy, sól, przyprawy i ich ekstrakty, aromaty, _seler_, glukoza, dekstroza, błonnik _pszenny_, wzmacniacze smaku (glutaminian monosodowy), 5'-rybonukleotydy disodowe, barwnik (kwas karminowy), przeciwutleniacz (izoaskorbinian sodu), substancja konserwująca (azotyn sodu), bakterie fermentacji mlekowej- Mięso wieprzowe -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 6.66666666666667 - percent_max: 100
- tłuszcz wieprzowy -> en:pork-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16530 - percent_min: 0 - percent_max: 50
- sól -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.9
- przyprawy i ich ekstrakty -> pl:przyprawy-i-ich-ekstrakty - percent_min: 0 - percent_max: 3.9
- aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9
- _seler_ -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 3.9
- glukoza -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.9
- dekstroza -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.9
- błonnik _pszenny_ -> en:wheat-fiber - labels: en:no-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
- wzmacniacze smaku -> en:flavour-enhancer - percent_min: 0 - percent_max: 3.9
- glutaminian monosodowy -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
- 5'-rybonukleotydy disodowe -> en:e635 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9
- barwnik -> en:colour - percent_min: 0 - percent_max: 3.9
- kwas karminowy -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.9
- przeciwutleniacz -> en:antioxidant - percent_min: 0 - percent_max: 3.9
- izoaskorbinian sodu -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
- substancja konserwująca -> en:preservative - percent_min: 0 - percent_max: 3.9
- azotyn sodu -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
- bakterie fermentacji mlekowej -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.9
Nutrition
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Bad nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 1
- Proteins: 5 / 5 (value: 20, rounded value: 20)
- Fiber: 1 / 5 (value: 1.5, rounded value: 1.5)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.95, rounded value: 2)
Negative points: 25
- Energy: 5 / 10 (value: 1710, rounded value: 1710)
- Sugars: 0 / 10 (value: 0.5, rounded value: 0.5)
- Saturated fat: 10 / 10 (value: 13.1, rounded value: 13.1)
- Sodium: 10 / 10 (value: 1560, rounded value: 1560)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (25 - 1)
Nutri-Score:
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Nutrient levels
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Fat in high quantity (36%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in high quantity (13.1%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in low quantity (0.5%)
What you need to know- A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
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Salt in high quantity (3.9%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (27g)Compared to: Salami Energy 1,710 kj
(413 kcal)462 kj
(112 kcal)+11% Fat 36 g 9.72 g +20% Saturated fat 13.1 g 3.54 g +11% Carbohydrates 1.5 g 0.405 g +8% Sugars 0.5 g 0.135 g -30% Fiber 1.5 g 0.405 g +466% Proteins 20 g 5.4 g -13% Salt 3.9 g 1.05 g +2% Alcohol 0 % vol 0 % vol Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.95 % 1.95 %
Environment
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Eco-Score D - High environmental impact
⚠ ️Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: D (Score: 36/100)
Category: Salami
Category: Salami
- PEF environmental score: 0.86 (the lower the score, the lower the impact)
- including impact on climate change: 6.08 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a medium impact
Malus: -10
Shape Material Recycling Impact Unknown Plastic High ⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: D (Score: 21/100)
Product: Salami klasyczne - Kraina Wędlin - 160g
Life cycle analysis score: 36
Sum of bonuses and maluses: -15
Final score: 21/100
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Carbon footprint
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Equal to driving 3.1 km in a petrol car
608 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Salami (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a medium impact
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Packaging parts
(Plastic)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plastic
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on by pyrka
Last edit of product page on by inf.
Product page also edited by ecoscore-impact-estimator, foodvisor, kacper, kasia101, openfoodfacts-contributors, packbot, roboto-app.