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  3. Classic Dressing, Ranch
Classic Dressing, Ranch
Weis, Weis Markets Inc.·0041497113002

Classic Dressing, Ranch

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Vegetable oil52.5%—›
  • Soya bean27.5%—›
  • Canola25%—›
  • Water23.8%—›
  • Egg yolk11.9%—›
  • Sugar1.7%—›
  • Salt1.1%—›
  • Buttermilk1.1%—›
  • Distilled vinegar1.1%—›
  • Contains less than 1% of dried garlic1.1%—›
  • Dehydrated onion1.1%—
  • E3381.1%⚠ Low
  • E6211.1%⚠ Moderate
  • E4151.1%—
  • Modified food starch0.8%—›
  • Natural and artificial flavouring0.4%—
  • Spice0.2%—›
  • E202<0.1%—
  • E385<0.1%—
  • Preservative<0.1%—
  • E339ii<0.1%—
  • E631<0.1%⚠ Low
  • E627<0.1%⚠ Low
  • Sodium phosphates (E339)⚠ Low
Show original label text

Vegetable oil (soybean and/or canola), water, egg yolk, sugar, salt, buttermilk, distilled vinegar, contains less than 1% of dried garlic, dried onion, phosphoric acid, monosodium glutamate, xanthan gum, modified food starch, natural and artificial flavors, spice, potassium sorbate and calcium disodium edta (as preservatives), disodium phosphate, disodium inosinate and disodium guanylate

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Phosphoric acidAcidulant (colas); high total phosphate intake linked to bone-mineral and renal concerns in some studies.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  2. 02Castor oil, polymd., oxidizedCompoundNot assessed
  3. 03Vegetable oilsCompoundNot assessed
  4. 04Linseed oil, polymd., oxidizedCompoundNot assessed
  5. 05GreaseCompoundNot assessed
  6. 06Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  7. 07SOYBEAN OILCompoundNot assessed
  8. 08Castor oil, oxidizedCompoundNot assessed
  9. 09SOAPCompoundNot assessed
  10. 10AQUAHydrationNot assessed
  11. 11EGG YOLKCompoundNot assessed
  12. 12SUGARCompoundNot assessed
  13. 13SALTCompoundNot assessed
  14. 14BUTTERMILKCompoundNot assessed
  15. 15ACETIC ACIDActiveNot assessed
  16. 16VINEGARCompoundNot assessed
  17. 17DRIED GARLICCompoundNot assessed
  18. 18Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  19. 19SPICECompoundNot assessed

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