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Salerno·0014700011006

Butter Cookies

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flour54.5%—›
  • Wheat flour28%—›
  • E37513.3%—
  • Reduced iron6.6%—›
  • Thiamin mononitrate3.3%—›
  • E1011.7%—
  • Folic acid1.7%—›
  • Sugar11.3%—›
  • Vegetable oil11.3%—›
  • Contains one of more of the following5.6%—
  • Canola oil5.6%—›
  • Corn oil2.8%—›
  • Palm oil1.4%—›
  • Soya oil1.4%—›
  • Butter11.3%—›
  • High fructose corn syrup5.8%—›
  • Raising agent2.9%—
  • E500ii1.4%—
  • E450i0.7%—
  • E341i0.4%—
  • E5160.4%—
  • Salt0.6%—›
  • Corn syrup0.6%—›
  • Butter natural flavouring0.6%—
  • Natural and artificial vanilla flavor0.5%—
  • Soya lecithin0.5%—›
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Enriched flour (bleached and unbleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, vegetable oil (contains one of more of the following: canola oil, corn oil, palm oil, soybean oil), butter, high fructose corn syrup, leavening (sodium bicarbonate, sodium acid pyrophosphate, monocalcium phosphate, calcium sulfate), salt, corn syrup, natural butter flavor, natural and artificial vanilla flavor, soy lecithin.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01SOAPCompoundNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  4. 04Castor oil, polymd., oxidizedCompoundNot assessed
  5. 05Vegetable oilsCompoundNot assessed
  6. 06Linseed oil, polymd., oxidizedCompoundNot assessed
  7. 07GreaseCompoundNot assessed
  8. 08Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  9. 09SOYBEAN OILCompoundNot assessed
  10. 10Castor oil, oxidizedCompoundNot assessed
  11. 11BUTTERCompoundNot assessed
  12. 12High Fructose Corn SyrupCompoundNot assessed
  13. 13FRUCTOSECompoundNot assessed
  14. 14CORN SYRUPCompoundNot assessed
  15. 15SALTCompoundNot assessed
  16. 16Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  17. 17SOYBEAN LECITHINCompoundNot assessed
  18. 18Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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