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  1. Products
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  3. Roti
Roti
Knorr·8720182257086

Roti

Greenveil's read: acceptable.

Food health
Moderate
Chemical concern
Not assessed
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  • Water50%—›
  • Rapeseed oil25%—›
  • Stabiliser12.5%—
  • E4226.3%—
  • E4663.1%⚠ Low
  • E4123.1%—
  • Raising agent6.3%—
  • E450i3.1%—
  • E500ii3.1%—
  • Emulsifier3.1%—
  • E4713.1%—
  • Acid1.6%—›
  • E2961.6%—
  • Dextrose0.8%—›
  • Preservative0.4%—
  • E2820.2%⚠ Low
  • E2020.2%—
  • Salt0.2%—›
  • Flour treatment agent<0.1%—
  • E920<0.1%—
  • Sausmix<0.1%—
  • Tomato<0.1%—›
  • Starch<0.1%—›
  • Curry<0.1%—
  • Flavouring—
  • Onion—›
  • Garlic—›
  • Salt—›
  • Yeast extract—›
  • Cumin seeds—
  • Corn oil—›
  • Sugar—›
  • Leek—›
  • Cayenne pepper—›
  • Pepper—›
  • Salt—›
  • Garlic—›
  • Flavouring—
  • Onion—›
  • Cayenne pepper—›
  • Pepper—›
  • Palm fat—
  • Cumin—›
  • Diphosphates (E450)⚠ Low
Show original label text

rotipannenkoeken: TARWEBLOEM, water, raapzaadolie, stabilisator (E422, E466, E412), rijsmiddel (E450i, E500ii), emulgator E471, voedingszuur E296, dextrose, conserveermiddel (E282, E202), zout, meelverbeteraar E920, sausmix: tomatenpoeder 36%, zetmeel, kerrie, aroma's, ui 5.1%, knoflookpoeder 3.6%, zout, gistextract, komijnzaad, maisolie, suiker, prei 0.8%, cayennepeper, peper, specerijenmix: maltodextrine, zout, knoflookpoeder 8.1%, aroma, uipoeder 5.3%, cayennepeper, peper, palmvet, komijn

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.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02BRASSICA RAPA VAR. RAPA OILCompoundNot assessed
  3. 03CANOLA OILCompoundNot assessed
  4. 04ACONITIC ACID, (E)-ActiveNot assessed
  5. 05GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  6. 06GLUCOSECompoundNot assessed
  7. 07DEXTROSECompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09STARCH 1551CompoundNot assessed
  10. 10Starch, acid-hydrolyzedActiveNot assessed
  11. 11AmylodextrinCompoundNot assessed
  12. 12SOAPCompoundNot assessed
  13. 13ONIONCompoundNot assessed
  14. 14GARLICCompoundNot assessed
  15. 15YEASTCompoundNot assessed
  16. 16CORN OILCompoundNot assessed
  17. 17SUGARCompoundNot assessed
  18. 18LEEKCompoundNot assessed
  19. 19HOT PEPPERCompoundNot assessed
  20. 20BLACK PEPPERCompoundNot assessed
  21. 21CUMINCompoundHigh concern

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