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  3. Naan Bread
Naan Bread
Asia Green Garden·Plant Based Foods And Beverages · 4068706405204

Naan Bread

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • EL INTER PL Ideal for curries and chutneys47.4%—
  • Indians style baked in a tando RAM.COM VERAN NUTRI-SCORE CODE GTIN23.1%—
  • 4068706405204 an23.1%—
  • De15.1%—›
  • 2009010318844-FR15.1%—
  • 20060501924 be7.5%—
  • 2007030091297-NL7.5%—
  • 20030210309 Heizengebäck Natur-nach indischer Art-Zutaten3.8%—
  • Fortified wheat flour2.1%—
  • Wheat flour1.7%—›
  • E170i1.9%—
  • E3750.9%—
  • Iron0.5%—›
  • Thiamin0.2%—›
  • Water0.1%—›
  • Rapeseed oil<0.1%—›
  • Spirit vinegar<0.1%—
  • Yeast<0.1%—›
  • Raising agent—
  • E450i—
  • E500ii—
  • E341⚠ Low
  • Black cumin—›
  • Salt—›
  • Fennel—›
  • Preservative—
  • E282⚠ Low
  • Wheat starch—›
  • 1—
  • Ursprung—
  • Brennwert—
  • 1066 kJ—
  • Diphosphates (E450)⚠ Low
Show original label text

EL INTER PL Ideal for curries and chutneys. Indians style baked in a tando RAM.COM VERAN NUTRI-SCORE CODE GTIN: 4068706405204 AN: DE: 2009010318844-FR:20060501924 BE: 2007030091297-NL: 20030210309 Heizengebäck Natur-nach indischer Art-Zutaten: angereichertes Weizenmehl 63% (Weizenmehl, Calcium carbonat, Niacin, Eisen, Thiamin), Wasser, Rapsöl, Branntweinessig, Hefe, Backtriebmittel: Dinatriumdiphosphat, Natriumhydrogencarbonat, Calciumphosphate; 0,6 % Schwarzkümmel, Salz, gemahlener Fenchel, Konservierungsstoff: Calciumpropionat; Weizenstärke (1) Ursprung: EU und nicht-EU. Durchschnittliche Nährwerte je 100 g: Brennwert: 1066 kJ/

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.
  • 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. 01IRONCompoundNot assessed
  2. 02THIAMINECompoundNot assessed
  3. 03THIAMINE IONCompoundNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05BRASSICA RAPA VAR. RAPA OILCompoundNot assessed
  6. 06CANOLA OILCompoundNot assessed
  7. 07YEASTCompoundNot assessed
  8. 08NIGELLA SATIVA SEEDCompoundNot assessed
  9. 09SALTCompoundNot assessed
  10. 10FENNELCompoundNot assessed
  11. 11STARCH 1551CompoundNot assessed

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