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1.42oz snack toasted peanut butter
Greenveil's read: consider avoiding.
- Critical
- Fortified wheat flour53.6%—
- Wheat Flour27.4%—›
- E37513.1%—
- Reduced Iron6.5%—›
- Thiamin Mononitrate3.3%—›
- E1011.6%—
- Folic Acid1.6%—›
- Peanut paste23.2%—
- Roasted Peanuts11.6%—
- Sugar5.8%—›
- Canola Oil2.9%—›
- Hydrogenated Cottonseed Oil1.5%—›
- Hydrogenated soy oil0.7%—
- Salt0.4%—›
- Molasses0.4%—›
- Vegetable fat11.6%—
- Palm Oil5.8%—›
- Canola Oil2.9%—›
- E3191.5%—
- Citric Acid to Preserve Freshness1.5%—
- Sugar5.8%—›
- Modified Corn Starch2.9%—›
- And Less than 2% of the Following1.5%—
- Corn Starch1.5%—›
- Corn Sugar0.7%—
- Salt0.4%—›
- Corn Syrup0.2%—›
- Soya lecithin<0.1%—›
- Raising agent<0.1%—
- E341i<0.1%—
- E500ii<0.1%—
- E503ii<0.1%—
- Molasses<0.1%—›
- Sodium Sulfite Anhydrous<0.1%—›
- And Wheat Flour<0.1%—›
- Calcium phosphates (E341)⚠ Low
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Enriched Wheat Flour (Unbleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Peanut Butter (Roasted Peanuts, Sugar, Hydrogenated Canola Oil, Hydrogenated Cottonseed Oil, Hydrogenated Soybean Oil, Salt, Molasses), Vegetable Shortening (Palm Oil, Canola Oil, with TBHQ and Citric Acid to Preserve Freshness), Sugar, Modified Corn Starch, and Less than 2% of the Following: Corn Starch, Corn Sugar, Salt, Corn Syrup, Soy Lecithin, Leavening (Monocalcium Phosphate, Baking Soda, Ammonium Bicarbonate), Molasses, Sodium Sulfite Anhydrous, and Wheat Flour.
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.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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