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  3. Whole foods market, two-bite scones, blueberry
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Whole Foods Market, Sourdough: A European Bakery·0084617061739

Whole foods market, two-bite scones, blueberry

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Fortified wheat flour52.9%—
  • Wheat flour27%—›
  • E37513%—
  • Reduced iron6.5%—›
  • Thiamin mononitrate3.2%—›
  • E1011.6%—
  • Folic acid1.6%—›
  • Sugar12.5%—›
  • Non-hydrogenated vegetable oil shortening12.5%—
  • Palm6.3%—
  • Soya bean3.1%—›
  • Modified palm oil3.1%—
  • Cage free egg11%—
  • Water5.5%—›
  • Blueberry2.8%—›
  • Butter1.4%—›
  • Cream0.7%—›
  • Salt0.7%—›
  • Blueberry0.7%—›
  • Blueberry0.3%—›
  • Sugar0.3%—›
  • Raising agent0.3%—
  • E450i0.2%—
  • E500ii<0.1%—
  • Corn starch<0.1%—›
  • E341i<0.1%—
  • E516<0.1%—
  • Salt0.2%—›
  • Natural flavouring<0.1%—
  • Icing<0.1%—
  • Icing sugar<0.1%—
  • Water<0.1%—›
  • Glucose<0.1%—›
  • E412—
  • Modified potato starch—
  • E415—
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Unbleached enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, non-hydrogenated vegetable oil shortening (palm, soybean and modified palm oil), cage free egg, water, blueberries, butter (cream, salt), dried blueberries (blueberries, sugar), leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate, calcium sulfate), salt, natural flavor. icing: icing sugar, water, glucose, guar gum, modified potato starch, xanthan gum.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • 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. 01SUGARCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03BLUEBERRYCompoundNot assessed
  4. 04BUTTERCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06D-GlucoseCompoundNot assessed
  7. 07GLUCOSECompoundNot assessed

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