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Traditional hot cakes mix
Greenveil's read: consider avoiding.
- Critical
- Flour89.9%—›
- Wheat flour51.6%—›
- E37519.1%—
- Reduced iron9.6%—›
- Thiamin mononitrate4.8%—›
- E1012.4%—
- Folic acid2.4%—›
- Sugar4%—›
- Raising agent3.1%—
- E500ii1.5%—
- E341i0.8%—
- E5410.8%—
- Salt0.2%—›
- Propylene glycol mono- and diesters of fat and fatty acids0.2%—
- Monoglycerides0.2%—›
- E4810.2%—
- Natural and artificial flavouring0.2%—
- E341iii0.2%—
- E1020.2%⚠ High
- E1100.2%⚠ High
- E1101.2%⚠ High
- Calcium phosphates (E341)⚠ Low
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Enriched bleached flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (baking soda, monocalcium phosphate, sodium aluminum phosphate), salt, propylene glycol mono and diesters of fat and fatty acids, monoglycerides, sodium stearoyl lactylate, natural and artificial flavor, tricalcium phosphate, yellow 5, yellow 6 lake, yellow 6.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- TartrazineSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
- Sunset yellow FCFSouthampton Six colour; hyperactivity/attention concern in children.
- 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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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