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  3. Ahold, glazed donuts
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Ahold·Snacks · 0688267488313

Ahold, glazed donuts

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Wheat flour51.5%—›
  • Wheat flour26%—›
  • E37512.7%—
  • Reduced iron6.4%—›
  • Thiamin mononitrate3.2%—›
  • E1011.6%—
  • Folic acid1.6%—›
  • Water24.3%—›
  • Palm oil12.1%—›
  • Sugar6.1%—›
  • Soya oil3%—›
  • Contains 2% and less of1.5%—
  • Corn starch1.5%—›
  • Flour treatment agent0.8%—
  • Raising agent0.4%—
  • E500ii0.2%—
  • E450i0.2%—
  • Soya flour0.2%—›
  • Whey<0.1%—›
  • Salt<0.1%—›
  • Soy protein<0.1%—›
  • E412<0.1%—
  • E481—
  • Soya lecithin—›
  • E300—
  • Colored with tumeric—
  • E160b⚠ Low
  • Flour—›
  • Enzyme—›
  • E282⚠ Low
  • Preservative—
  • Yeast—›
  • E170i—
  • E516—
  • Vegetable gum—
  • E406—
  • E410—
  • Dextrose—›
  • E339—
  • Mono- and diglycerides with antioxidants—
  • E306—
  • E330—
  • Palm oil with lecithin—
  • Palm oil with citric acid added as a preservative—
  • Maltodextrin—›
  • Rice starch—›
  • Natural flavouring—
  • Cinnamon egg—
  • Diphosphates (E450)⚠ Low
Show original label text

Enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, palm oil, sugar, soybean oil, contains 2% or less of: cornstarch, dough conditioner (leavening (sodium bicarbonate, sodium acid pyrophosphate), soy flour, whey, salt, soy protein concentrate, guar gum, sodium stearoyl lactylate, soy lecithin, ascorbic acid, colored with tumeric and annatto, unbleached enriched flour, enzymes, calcium propionate (preservative), yeast, calcium carbonate, calcium sulfate, vegetable gum (agar, locust bean gum), dextrose, sodium phosphate, mono - and diglycerides with antioxidants (tocopherols, citric acid), palm oil with lecithin, palm oil with citric acid added as a preservative, maltodextrin, rice starch, natural flavor, cinnamon egg.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • 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. 01WHEATCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03PALM OILCompoundNot assessed
  4. 04SUGARCompoundNot assessed
  5. 05SOYBEAN OILCompoundNot assessed
  6. 06SOYBEANCompoundNot assessed
  7. 07Whey, protein-freeCompoundNot assessed
  8. 08WHEYCompoundNot assessed
  9. 09SALTCompoundNot assessed
  10. 10SOY PROTEINCompoundNot assessed
  11. 11SOYBEAN LECITHINCompoundNot assessed
  12. 12Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  13. 13SOAPCompoundNot assessed
  14. 14Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  15. 15Hydratase, phosphoenolpyruvateCompoundNot assessed
  16. 16YEASTCompoundNot assessed
  17. 17GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  18. 18GLUCOSECompoundNot assessed
  19. 19DEXTROSECompoundNot assessed
  20. 20MALTODEXTRINCompoundNot assessed
  21. 21STARCH 1551CompoundNot assessed

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