Why is Salami Danois classified as ultra-processed (NOVA 4) and what specific additives does it contain?

It undergoes smoking, curing and includes several additives for preservation, colour and safety; the label lists beet-red (E162) as a colourant, sodium nitrite (E250) as a preservative and ascorbic acid (E300) as an antioxidant.

How does the high salt content in this salami affect people with hypertension?

With 4 g of salt per 100 g, the salami contributes a large share of daily sodium intake, which can raise blood pressure, so individuals with hypertension should limit its consumption and balance it with low‑salt foods.

Is the presence of mustard traces a concern for consumers with mustard allergy?

Yes, the product notes possible mustard traces, which can trigger allergic reactions in sensitive individuals, so they should avoid this salami.

U • 200 g

Salami Danois - x20 tranches, 200g

Fish Meat Eggs

Product Insights

Salami Danois - x20 tranches is a pure pork, beech wood smoked salami sold in 200 g packs and belongs to the processed-meat category of the French PNNS. It receives a Nutri-Score of E and is classified in NOVA 4, reflecting its ultra-processed nature, with a high fat content of 33 g, saturated fat of 13 g and salt of 4 g per 100 g, while providing 22 g of protein. The product contains additives such as beet-red (E162), sodium nitrite (E250) and ascorbic acid (E300) and may have traces of mustard, which could be problematic for allergic consumers.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal390 kcal

Fat33 g

Saturated Fat13 g

Carbohydrates1 g

Sugars0.5 g

Comparative Analysis

Compared with the average values for processed meats, this salami contains far more fat (33 g vs 18.6 g), saturated fat (13 g vs 6.8 g) and salt (4 g vs 3.5 g) per 100 g, while its sugar level (0.5 g) is below the typical 1.6 g.

Ingredients

Viande et gras de porc (UE), sel, dextrose, colorant : rouge de betterave, épices et plante aromatique, sucre, antioxydant : acide ascorbique, conservateur : nitrite de sodium, ferments de maturation. Fumé au bois de hêtre. Traces éventuelles de moutarde. 135 g de viande de porc mis en oeuvre pour 100 g de produit fini.

84%

35%

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