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Salami dojrzewające - Bergio - 150 g

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Salami dojrzewające - Bergio - 150 g

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Barcode: 5903195007555 (EAN / EAN-13)

Quantity: 150 g

Packaging: pl:7, pl:Inne

Brands: Bergio

Categories: Meats and their products, Meats, Prepared meats, Sausages, Cured sausages, Pork sausages, Salami

Labels, certifications, awards: No gluten

Origin of ingredients: Poland

Manufacturing or processing places: PL 92-410, Ostrołęka, Pekpol Ostrołęka

EMB code: PL 14150301 WE

Countries where sold: Poland

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Health

Ingredients

  • icon

    78 ingredients

    Polish: Salami w pomidorach (mięso wieprzowe, pomidory suszone - 4,5%, sól, przyprawy, aromat i ekstrakty przypraw, żelatyna wieprzowa, glukoza, błonnik roślinny, syrop glukozowy, stabilizator: difosforany, wzmacniacz smaku: E621, przeciwutleniacze: izoaskorbinian sodu, kwas askorbinowy; barwnik: kaszenila, kultury startowe, substancje konserwujące: azotyn sodu, sorbinian potasu, E215, E219). Salami z zielonym pieprzem. ( mięso wieprzowe, pieprz zielony - 4,5%, sól, przyprawy, aromaty i ekstrakty przypraw, żelatyna wieprzowa, glukoza, błonnik roślinny, syrop glukozowy, stabilizator: difosforany, wzmacniacz smaku: E621, przeciwutleniacze: izoaskorbinian sodu, kwas askorbinowy; barwnik: koszenila, kultury startowe, substancje konserwujące: azotyn sodu, sorbinian potasu, E215, E219. ) Salami (mięso wieprzowe, sól, przyprawy, aromaty i ekstrakty przypraw, glukoza, błonnik roślinny, syrop glukozowy, stabilizator: difosforany, wzmacniacz smaku: E621, przeciwutleniacze: izoaskorbinian sodu, kwas askorbinowy; barwnik: koszenila, kultury startowe, substancja konserwująca: azotyn sodu.) Może zawierać: mleko łącznie z laktozą, gorczycę, jaja, seler, soję.
    Allergens: Eggs, Mustard
    Traces: Celery, Eggs, Milk, Mustard, Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E120 - Cochineal
    • Additive: E450 - Diphosphates
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • 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

  • E202 - Potassium sorbate

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia

  • E219 - Sodium methyl p-hydroxybenzoate

    Sodium methylparaben: Sodium methylparaben -sodium methyl para-hydroxybenzoate- is a compound with formula Na-CH3-C6H4COO-O-. It is the sodium salt of methylparaben. It is a food additive with the E number E219 which is used as a preservative.
    Source: Wikipedia

  • 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

  • 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

  • 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

  • icon

    Palm oil content unknown

    Unrecognized ingredients: pl:salami-w-pomidorach, pl:pomidory-suszone, pl:kaszenila, pl:kultury-startowe, pl:salami-z-zielonym-pieprzem, pl:pieprz-zielony, pl:kultury-startowe, Salami, pl:kultury-startowe, pl:łącznie-z-laktozą, pl:gorczycę

    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!

  • icon

    Non-vegan

    Non-vegan ingredients: Pork meat, Pork gelatin, Pork meat, Pork gelatin, E120, Pork meat, E120, Egg

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Pork meat, Pork gelatin, Pork meat, Pork gelatin, E120, Pork meat, E120

    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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    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!

    Salami w pomidorach (mięso wieprzowe, pomidory suszone 4.5%, sól, przyprawy, aromat, ekstrakty przypraw, żelatyna wieprzowa, glukoza, błonnik roślinny, syrop glukozowy, stabilizator (difosforany), wzmacniacz smaku (e621), przeciwutleniacze (izoaskorbinian sodu), kwas askorbinowy, barwnik (kaszenila), kultury startowe, substancje konserwujące (azotyn sodu), sorbinian potasu, e215, e219), Salami z zielonym pieprzem (mięso wieprzowe, pieprz zielony 4.5%, sól, przyprawy, aromaty, ekstrakty przypraw, żelatyna wieprzowa, glukoza, błonnik roślinny, syrop glukozowy, stabilizator (difosforany), wzmacniacz smaku (e621), przeciwutleniacze (izoaskorbinian sodu), kwas askorbinowy, barwnik (koszenila), kultury startowe, substancje konserwujące (azotyn sodu), sorbinian potasu, e215, e219), Salami (mięso wieprzowe, sól, przyprawy, aromaty, ekstrakty przypraw, glukoza, błonnik roślinny, syrop glukozowy, stabilizator (difosforany), wzmacniacz smaku (e621), przeciwutleniacze (izoaskorbinian sodu), kwas askorbinowy, barwnik (koszenila), kultury startowe, substancja konserwująca (azotyn sodu)), łącznie z laktozą, gorczycę, jaja, seler, soję
    1. Salami w pomidorach -> pl:salami-w-pomidorach - percent_min: 12.5 - percent_max: 91
      1. mięso wieprzowe -> en:pork-meat - vegan: no - vegetarian: no - percent_min: 4.5 - percent_max: 86.5
      2. pomidory suszone -> pl:pomidory-suszone - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
      3. sól -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      4. przyprawy -> en:condiment - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 4.5
      5. aromat -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.5
      6. ekstrakty przypraw -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      7. żelatyna wieprzowa -> en:pork-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 4.5
      8. glukoza -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      9. błonnik roślinny -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      10. syrop glukozowy -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      11. stabilizator -> en:stabiliser - percent_min: 0 - percent_max: 4.5
        1. difosforany -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      12. wzmacniacz smaku -> en:flavour-enhancer - percent_min: 0 - percent_max: 4.5
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      13. przeciwutleniacze -> en:antioxidant - percent_min: 0 - percent_max: 4.5
        1. izoaskorbinian sodu -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      14. kwas askorbinowy -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      15. barwnik -> en:colour - percent_min: 0 - percent_max: 4.5
        1. kaszenila -> pl:kaszenila - percent_min: 0 - percent_max: 4.5
      16. kultury startowe -> pl:kultury-startowe - percent_min: 0 - percent_max: 4.5
      17. substancje konserwujące -> en:preservative - percent_min: 0 - percent_max: 4.5
        1. azotyn sodu -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      18. sorbinian potasu -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      19. e215 -> en:e215 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      20. e219 -> en:e219 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    2. Salami z zielonym pieprzem -> pl:salami-z-zielonym-pieprzem - percent_min: 9 - percent_max: 50
      1. mięso wieprzowe -> en:pork-meat - vegan: no - vegetarian: no - percent_min: 4.5 - percent_max: 45.5
      2. pieprz zielony -> pl:pieprz-zielony - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
      3. sól -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      4. przyprawy -> en:condiment - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 4.5
      5. aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.5
      6. ekstrakty przypraw -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      7. żelatyna wieprzowa -> en:pork-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 4.5
      8. glukoza -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      9. błonnik roślinny -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      10. syrop glukozowy -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      11. stabilizator -> en:stabiliser - percent_min: 0 - percent_max: 4.5
        1. difosforany -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      12. wzmacniacz smaku -> en:flavour-enhancer - percent_min: 0 - percent_max: 4.16666666666667
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      13. przeciwutleniacze -> en:antioxidant - percent_min: 0 - percent_max: 3.72727272727273
        1. izoaskorbinian sodu -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.72727272727273
      14. kwas askorbinowy -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.41666666666667
      15. barwnik -> en:colour - percent_min: 0 - percent_max: 3.15384615384615
        1. koszenila -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.15384615384615
      16. kultury startowe -> pl:kultury-startowe - percent_min: 0 - percent_max: 2.92857142857143
      17. substancje konserwujące -> en:preservative - percent_min: 0 - percent_max: 2.73333333333333
        1. azotyn sodu -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.73333333333333
      18. sorbinian potasu -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5625
      19. e215 -> en:e215 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.41176470588235
      20. e219 -> en:e219 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27777777777778
    3. Salami -> pl:salami - percent_min: 0 - percent_max: 33.3333333333333
      1. mięso wieprzowe -> en:pork-meat - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 33.3333333333333
      2. sól -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. przyprawy -> en:condiment - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 11.1111111111111
      4. aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      5. ekstrakty przypraw -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. glukoza -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      7. błonnik roślinny -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      8. syrop glukozowy -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      9. stabilizator -> en:stabiliser - percent_min: 0 - percent_max: 3.7037037037037
        1. difosforany -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
      10. wzmacniacz smaku -> en:flavour-enhancer - percent_min: 0 - percent_max: 3.33333333333333
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      11. przeciwutleniacze -> en:antioxidant - percent_min: 0 - percent_max: 3.03030303030303
        1. izoaskorbinian sodu -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
      12. kwas askorbinowy -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      13. barwnik -> en:colour - percent_min: 0 - percent_max: 2.56410256410256
        1. koszenila -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.56410256410256
      14. kultury startowe -> pl:kultury-startowe - percent_min: 0 - percent_max: 2.38095238095238
      15. substancja konserwująca -> en:preservative - percent_min: 0 - percent_max: 2.22222222222222
        1. azotyn sodu -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
    4. łącznie z laktozą -> pl:łącznie-z-laktozą - percent_min: 0 - percent_max: 25
    5. gorczycę -> pl:gorczycę - percent_min: 0 - percent_max: 20
    6. jaja -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. seler -> en:celery - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. soję -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

Nutrition

  • icon

    Bad nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 5 / 5 (value: 21, rounded value: 21)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 24

    • Energy: 4 / 10 (value: 1592, rounded value: 1592)
    • Sugars: 0 / 10 (value: 1.5, rounded value: 1.5)
    • Saturated fat: 10 / 10 (value: 13, rounded value: 13)
    • Sodium: 10 / 10 (value: 1280, rounded value: 1280)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 24 (24 - 0)

    Nutri-Score: E

  • icon

    Sugars in low quantity (1.5%)

    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.
  • icon

    Salt in high quantity (3.2%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (4g)     		Compared to: Pork sausages
    Energy 1,592 kj
    (384 kcal)     		63.7 kj
    (15 kcal)     		+43%
    Fat 32 g 1.28 g +50%
    Saturated fat 13 g 0.52 g +62%
    Carbohydrates 3.7 g 0.148 g +47%
    Sugars 1.5 g 0.06 g +58%
    Fiber ? ?
    Proteins 21 g 0.84 g +35%
    Salt 3.2 g 0.128 g +55%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 4g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by pyrka
Last edit of product page on by sierigh.
Product page also edited by openfoodfacts-contributors, roboto-app.

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