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Albertsons·Plant Based Foods And Beverages · 0041163986756

Hamburger buns

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Fortified wheat flour53.3%—
  • Flour27.1%—›
  • Barley malt flour13.1%—›
  • E3756.6%—
  • Reduced iron3.3%—›
  • Thiamin mononitrate1.6%—›
  • Thiamin1.6%—›
  • E1010.8%—
  • Folic acid0.4%—›
  • A b vitamin0.4%—
  • Water23.3%—›
  • High fructose corn syrup11.7%—›
  • Yeast5.8%—›
  • Contains 2% and les of each of the following2.9%—
  • Wheat gluten2.9%—›
  • Vegetable oil1.5%—›
  • Soya oil0.7%—›
  • Canola oil0.7%—›
  • Salt0.6%—›
  • Flour treatment agent0.4%—
  • E4810.2%—
  • E4820.1%—
  • Monoglycerides<0.1%—›
  • E930<0.1%—
  • E472e<0.1%—
  • Soya flour0.2%—›
  • E5160.1%—
  • E282<0.1%⚠ Low
  • To retard spoilage<0.1%—
  • E341i<0.1%—
  • Yeast food<0.1%—
  • E517<0.1%—
  • Soya lecithin—›
  • May be topped with sesame seeds—
  • Calcium phosphates (E341)⚠ Low
Show original label text

Unbleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamin mononitrate [ vitamin b1], riboflavin [ vitamin b2], folic acid [ a b vitamin )], water, high fructose corn syrup, yeast, contains 2% or les of each of the following: wheat gluten, vegetable oil (soybean oil or canola oil), salt, dough conditioners (sodium stearoyl lactylate, calcium stearoyl-2-lactylate, monoglycerides, calcium peroxide, datem), soy flour, calcium sulfate, calcium propionate (to retard spoilage), monocalcium phosphate, yeast food (ammonium sulfate), soy lecithin. may be topped with sesame seeds.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • 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

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

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