

Salami dojrzewające – Bergio – 150 g
Salami dojrzewające – Bergio – 150 g
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Barcode:
5903195007555(EAN / EAN-13)
Barcode:
5903195007555(EAN / EAN-13)
Quantity: 150 g
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
Traceability code: PL 14150301 WE
Countries where sold: Poland
Matching with your preferences
Health
Nutrition
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Nutri-Score E
Lower 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: 4-
Discover the new Nutri-Score!
The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.
Main improvements:
- Better score for some fatty fish and oils rich in good fats
- Better score for whole products rich in fiber
- Worse score for products containing a lot of salt or sugar
- Worse score for red meat (compared to poultry)
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What is the Nutri-Score?
The Nutri-Score is a logo on the overall nutritional quality of products.
The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).
Negative points: 29/55
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Energy
4/10 points (1592kJ)
Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
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Sugar
0/15 points (1.5g)
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.
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Saturated fat
10/10 points (13g)
A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
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Salt
15/20 points (3.2g)
A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positive points: 0/10
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Fiber
0/5 points (unknown)
Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
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Fruits, vegetables and legumes
0/5 points (4.5%)
Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
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Details of the calculation of the Nutri-Score
⚠ ️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: 4This product is not considered a beverage for the calculation of the Nutri-Score.
This product is considered to be a red meat product for the calculation of the Nutri-Score.
Points for proteins are not counted because the negative points greater than or equal to 11.
Nutritional score: 29 (29 - 0)
Nutri-Score: E
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Nutrient levels
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Fat in high quantity (32%)
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%)
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 (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.
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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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (4g)Compared to: Pork sausages Energy 1,592 kj
(384 kcal)63.7 kj
(15 kcal)+37% Fat 32 g 1.28 g +43% Saturated fat 13 g 0.52 g +52% Carbohydrates 3.7 g 0.148 g +43% Sugars 1.5 g 0.06 g +71% Fiber ? ? Proteins 21 g 0.84 g +31% Salt 3.2 g 0.128 g +52% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4.5 % 4.5 %
Ingredients
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73 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: MustardTraces: Celery, Eggs, Milk, Mustard, Soybeans-
Ingredient information
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salami-w-pomidorach: 62.2% (estimate)
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— Pork meat: 33.3% (estimate)
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— Tomato: 4.5%
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— Salt: < 2% (estimate)
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— Condiment: < 2% (estimate)
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— Flavouring: < 2% (estimate)
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— Spice extract: < 2% (estimate)
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— Pork gelatin: < 2% (estimate)
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— Glucose: < 2% (estimate)
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— Vegetable fiber: < 2% (estimate)
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— Glucose syrup: < 2% (estimate)
- What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
- Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
- Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
- Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
- Concerns:
- Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
- May contribute to "empty calories" with little nutritional value.
- Sources: WHO
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— Stabiliser: < 2% (estimate)
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—— E450: < 2% (estimate)
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— Flavour enhancer: < 2% (estimate)
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—— E621: < 2% (estimate)
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
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— Antioxidant: < 2% (estimate)
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—— E316: < 2% (estimate)
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— E300: < 2% (estimate)
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— Colour: < 2% (estimate)
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—— kaszenila: < 2% (estimate)
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— kultury-startowe: < 2% (estimate)
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— Preservative: < 2% (estimate)
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—— E250: < 2% (estimate)
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— E202: < 2% (estimate)
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— E215: < 2% (estimate)
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— E219: < 2% (estimate)
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salami-z-zielonym-pieprzem: 23.4% (estimate)
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— Pork meat: 14.0% (estimate)
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— Green pepper: 4.5%
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— Salt: < 2% (estimate)
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— Condiment: < 2% (estimate)
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— Flavouring: < 2% (estimate)
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— Spice extract: < 2% (estimate)
-
— Pork gelatin: < 2% (estimate)
-
— Glucose: < 2% (estimate)
-
— Vegetable fiber: < 2% (estimate)
-
— Glucose syrup: < 2% (estimate)
- What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
- Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
- Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
- Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
- Concerns:
- Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
- May contribute to "empty calories" with little nutritional value.
- Sources: WHO
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— Stabiliser: < 2% (estimate)
-
—— E450: < 2% (estimate)
-
— Flavour enhancer: < 2% (estimate)
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—— E621: < 2% (estimate)
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
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— Antioxidant: < 2% (estimate)
-
—— E316: < 2% (estimate)
-
— E300: < 2% (estimate)
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— Colour: < 2% (estimate)
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—— E120: < 2% (estimate)
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— kultury-startowe: < 2% (estimate)
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— Preservative: < 2% (estimate)
-
—— E250: < 2% (estimate)
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— E202: < 2% (estimate)
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— E215: < 2% (estimate)
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— E219: < 2% (estimate)
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Salami: 14.4% (estimate)
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— Pork meat: 7.2% (estimate)
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— Salt: < 2% (estimate)
-
— Condiment: < 2% (estimate)
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— Flavouring: < 2% (estimate)
-
— Spice extract: < 2% (estimate)
-
— Glucose: < 2% (estimate)
-
— Vegetable fiber: < 2% (estimate)
-
— Glucose syrup: < 2% (estimate)
- What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
- Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
- Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
- Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
- Concerns:
- Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
- May contribute to "empty calories" with little nutritional value.
- Sources: WHO
-
— Stabiliser: < 2% (estimate)
-
—— E450: < 2% (estimate)
-
— Flavour enhancer: < 2% (estimate)
-
—— E621: < 2% (estimate)
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
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— Antioxidant: < 2% (estimate)
-
—— E316: < 2% (estimate)
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— E300: < 2% (estimate)
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— Colour: < 2% (estimate)
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—— E120: < 2% (estimate)
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— kultury-startowe: < 2% (estimate)
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— Preservative: < 2% (estimate)
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—— E250: < 2% (estimate)
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Food processing
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Ultra-processed foods
9 ultra-processing markers
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Limit ultra-processed foods
Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases
Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.
Source: Ultra-processed foods increase noncommunicable chronic disease risk
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
- Ingredient: Vegetable fiber
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.
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Additives
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E120 - Cochineal
Cochineal extract or carmine (E120) is a natural red colorant derived from the dried bodies of the female cochineal insect.
It is widely used to impart a pink, red, or purple hue to various food and beverage products, including yogurts, ice creams, confectionery, and fruit juices.
Although it is a natural additive, E120 is known to cause severe allergic reactions, including anaphylaxis, in some individuals. It is also not suitable for vegetarians or vegans due to its insect origin.
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E202 - Potassium sorbate
Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.
It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.
Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.
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E215 - Sodium ethyl p-hydroxybenzoate
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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
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E250 - Sodium nitrite
Sodium nitrite (E250) is a salt used for curing and preserving meat products.
It plays a critical role in preventing the growth of Clostridium botulinum, the bacterium responsible for botulism, in cured meats like bacon, ham, and sausages. It also provides the characteristic pink color and flavor.
However, nitrites can react with amines in the stomach to form nitrosamines, which are potent carcinogens. High intake of processed meats containing nitrites is associated with an increased risk of colorectal cancer. Regulatory bodies have set strict limits on its use in food.
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E300 - Ascorbic acid
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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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E450 - Diphosphates
Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.
These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.
Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.
Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.
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E621 - Monosodium glutamate
Monosodium glutamate (MSG), or E621, is the sodium salt of glutamic acid, an amino acid found naturally in many foods.
It is widely used as a flavor enhancer to provide an "umami" or savory taste to a variety of processed foods, including soups, snack chips, and frozen meals.
MSG is generally recognized as safe (GRAS) by food authorities. However, some people report sensitivity to MSG, experiencing short-term symptoms like headaches and flushing, though scientific studies have not shown a consistent link.
Ingredients analysis
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Palm oil content unknown
Unrecognized ingredients: pl:salami-w-pomidorach, pl:kaszenila, pl:kultury-startowe, pl:salami-z-zielonym-pieprzem, pl:kultury-startowe, pl:kultury-startoweSome 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!
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Non-vegan
Non-vegan ingredients: Pork meat, Pork gelatin, Pork meat, Pork gelatin, E120, Salami, Pork meat, E120Some 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!
-
Non-vegetarian
Non-vegetarian ingredients: Pork meat, Pork gelatin, Pork meat, Pork gelatin, E120, Salami, Pork meat, E120Some 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!
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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: Salami w pomidorach (mięso wieprzowe, pomidory 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))- Salami w pomidorach -> pl:salami-w-pomidorach – percent_min: 33.3333333333333 – percent_max: 91
- mięso wieprzowe -> en:pork-meat – vegan: no – vegetarian: no – ciqual_proxy_food_code: 28205 – percent_min: 4.5 – percent_max: 86.5
- pomidory -> en:tomato – vegan: yes – vegetarian: yes – ciqual_food_code: 20047 – percent_min: 4.5 – percent: 4.5 – percent_max: 4.5
- sól -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 3.2
- przyprawy -> en:condiment – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3.2
- aromat -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3.2
- ekstrakty przypraw -> en:spice-extract – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- żelatyna wieprzowa -> en:pork-gelatin – vegan: no – vegetarian: no – percent_min: 0 – percent_max: 3.2
- glukoza -> en:glucose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.2
- błonnik roślinny -> en:vegetable-fiber – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- syrop glukozowy -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.2
- stabilizator -> en:stabiliser – percent_min: 0 – percent_max: 3.2
- difosforany -> en:e450 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- wzmacniacz smaku -> en:flavour-enhancer – percent_min: 0 – percent_max: 3.2
- e621 -> en:e621 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- przeciwutleniacze -> en:antioxidant – percent_min: 0 – percent_max: 3.2
- izoaskorbinian sodu -> en:e316 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- kwas askorbinowy -> en:e300 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- barwnik -> en:colour – percent_min: 0 – percent_max: 3.2
- kaszenila -> pl:kaszenila – percent_min: 0 – percent_max: 3.2
- kultury startowe -> pl:kultury-startowe – percent_min: 0 – percent_max: 3.2
- substancje konserwujące -> en:preservative – percent_min: 0 – percent_max: 3.2
- azotyn sodu -> en:e250 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- sorbinian potasu -> en:e202 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- e215 -> en:e215 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- e219 -> en:e219 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- Salami z zielonym pieprzem -> pl:salami-z-zielonym-pieprzem – percent_min: 9 – percent_max: 50
- mięso wieprzowe -> en:pork-meat – vegan: no – vegetarian: no – ciqual_proxy_food_code: 28205 – percent_min: 4.5 – percent_max: 45.5
- pieprz zielony -> en:green-pepper – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11015 – percent_min: 4.5 – percent: 4.5 – percent_max: 4.5
- sól -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 3.2
- przyprawy -> en:condiment – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3.2
- aromaty -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3.2
- ekstrakty przypraw -> en:spice-extract – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- żelatyna wieprzowa -> en:pork-gelatin – vegan: no – vegetarian: no – percent_min: 0 – percent_max: 3.2
- glukoza -> en:glucose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.2
- błonnik roślinny -> en:vegetable-fiber – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- syrop glukozowy -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.2
- stabilizator -> en:stabiliser – percent_min: 0 – percent_max: 3.2
- difosforany -> en:e450 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- wzmacniacz smaku -> en:flavour-enhancer – percent_min: 0 – percent_max: 3.2
- e621 -> en:e621 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- przeciwutleniacze -> en:antioxidant – percent_min: 0 – percent_max: 3.2
- izoaskorbinian sodu -> en:e316 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- kwas askorbinowy -> en:e300 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- barwnik -> en:colour – percent_min: 0 – percent_max: 3.2
- koszenila -> en:e120 – vegan: no – vegetarian: no – percent_min: 0 – percent_max: 3.2
- kultury startowe -> pl:kultury-startowe – percent_min: 0 – percent_max: 2.92857142857143
- substancje konserwujące -> en:preservative – percent_min: 0 – percent_max: 2.73333333333333
- azotyn sodu -> en:e250 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.73333333333333
- sorbinian potasu -> en:e202 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.5625
- e215 -> en:e215 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.41176470588235
- e219 -> en:e219 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.27777777777778
- Salami -> en:salami – vegan: no – vegetarian: no – ciqual_food_code: 30350 – percent_min: 0 – percent_max: 33.3333333333333
- mięso wieprzowe -> en:pork-meat – vegan: no – vegetarian: no – ciqual_proxy_food_code: 28205 – percent_min: 0 – percent_max: 33.3333333333333
- sól -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 3.2
- przyprawy -> en:condiment – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3.2
- aromaty -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3.2
- ekstrakty przypraw -> en:spice-extract – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- glukoza -> en:glucose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.2
- błonnik roślinny -> en:vegetable-fiber – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- syrop glukozowy -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.2
- stabilizator -> en:stabiliser – percent_min: 0 – percent_max: 3.2
- difosforany -> en:e450 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- wzmacniacz smaku -> en:flavour-enhancer – percent_min: 0 – percent_max: 3.2
- e621 -> en:e621 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.2
- przeciwutleniacze -> en:antioxidant – percent_min: 0 – percent_max: 3.03030303030303
- izoaskorbinian sodu -> en:e316 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.03030303030303
- kwas askorbinowy -> en:e300 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.77777777777778
- barwnik -> en:colour – percent_min: 0 – percent_max: 2.56410256410256
- koszenila -> en:e120 – vegan: no – vegetarian: no – percent_min: 0 – percent_max: 2.56410256410256
- kultury startowe -> pl:kultury-startowe – percent_min: 0 – percent_max: 2.38095238095238
- substancja konserwująca -> en:preservative – percent_min: 0 – percent_max: 2.22222222222222
- azotyn sodu -> en:e250 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.22222222222222
Environment
-
Green-Score E
Very high environmental impact
⚠ ️Select a country in order to include the full impact of transportation.The Green-Score is an experimental score that summarizes the environmental impacts of food products.→ The Green-Score was initially developped for France and it is being extended to other European countries. The Green-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: 0.84 (the lower the score, the lower the impact)
- including impact on climate change: 5.93 kg CO2 eq/kg of product
Stage Impact Agriculture
Processing
Packaging
Transportation
Distribution
Consumption
Bonuses and maluses
-
Origins of ingredients with a high impact
Malus: -1
Environmental policy: -1
Transportation: 0
Origin of the product and/or its ingredients % of ingredients Impact Poland High
-
No ingredients that threaten species
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Missing packaging information for this product
Malus: -15
⚠ ️ The information about the packaging of this product is not filled in.⚠ ️ For a more precise calculation of the Green-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.
Green-Score for this product
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Impact for this product: E (Score: 20/100)
Product: Salami dojrzewające – Bergio – 150 g
Life cycle analysis score: 36
Sum of bonuses and maluses: -16
Final score: 20/100
-
Carbon footprint
-
Equal to driving 3.1 km in a petrol car
593 g CO₂e 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
-
Missing packaging information for this product
⚠ ️ The information about the packaging of this product is not filled in.Take a photo of the recycling information
Transportation
-
Origins of ingredients
Origins of ingredients with a high impact
Origin of the product and/or its ingredients % of ingredients Impact Poland High
Report a problem
-
Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, you can complete or correct it. Thank you! Open Food Facts is a collaborative database, and every contribution is useful for all.If you want to report vandalism, inappropriate content or erroneous data you can't fix yourself, report it to our moderators team.
Data sources
Product added on by pyrka
Last edit of product page on by sierigh.
Product page also edited by openfoodfacts-contributors, roboto-app.