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All Butter Fruit & Oat Cookies
Greenveil's read: consider avoiding.
- Critical
- Wheat flour26%—›
- Wheat flour14.8%—›
- E170i5.6%—
- Iron2.8%—›
- E3751.4%—
- Thiamin1.4%—›
- Salted butter18%—
- Butter17.6%—›
- Salt0.4%—›
- Raisins18%—›
- Raisins13.5%—›
- Sunflower oil4.5%—›
- Oat flakes10%—
- Sugar7%—›
- Demerara sugar7%—
- Invert sugar syrup6.6%—›
- Oatmeal5.5%—›
- Apricot1.9%—›
- Apricot2%—›
- Preservative—
- Desiccated coconut—
- Raising agents—
- E450⚠ Low
- E500—
- E503—
- Molasses—›
- Salt—›
- 7P* ! ALLERGY ADVICE For allergens—
- Including cereals containing gluten—
- Nutrition Typical values per 100g per cookie—
- Approx—
- 1701 1110kos %RI 6% your RI* 8400kJ—
- Sulphur dioxide (E220)⚠ Moderate
Show original label text
Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), Salted butter (18%) (butter (milk), salt), Raisins (18%) (raisins, sunflower oil), Rolled oats (10%), Sugar, Demerara sugar, Invert sugar syrup, Oatmeal, Apricot (4%) (apricot, preservative (sulphur dioxide)), Desiccated coconut, Raising agents (diphosphates, sodium carbonates, ammonium carbonates), Molasses, Salt. 7P* ! ALLERGY ADVICE For allergens, including cereals containing gluten, see ingredients in bold. May also contain egg, nuts and soya. Nutrition Typical values per 100g per cookie (approx. 25g) 1701 1110kos %RI 6% your RI* 8400kJ/
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sulphur dioxideSulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
- 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
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.
Ingredient content
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