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  3. Beef, cheese & bacon burrito
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Frozen Foods · 0079606020293

Beef, cheese & bacon burrito

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Filling86.4%—
  • Minced beef61.4%—
  • Beef25%—›
  • Salt0.5%—›
  • Water0.5%—›
  • Bacon0.5%—
  • With water0.3%—›
  • Salt0.1%—›
  • Sugar<0.1%—›
  • Smoke flavouring<0.1%—
  • E339<0.1%—
  • E316—
  • E250⚠ High
  • Flavouring—
  • Tomatoes0.5%—›
  • Tomato0.3%—›
  • E5090.1%—
  • E3300.1%—
  • Green chili pepper0.5%—
  • Green chili pepper0.3%—
  • Water0.1%—›
  • E3300.1%—
  • Modified food starch0.5%—›
  • Tomato concentrate0.5%—
  • Onion0.5%—›
  • Salt0.5%—›
  • Garlic0.5%—›
  • Spice0.5%—›
  • Seasoned cooked rice0.5%—
  • Water0.3%—›
  • Parboiled rice0.1%—
  • Long grain parboiled rice<0.1%—
  • Ferric orthophosphate<0.1%—›
  • E375<0.1%—
  • Thiamin mononitrate—›
  • Folic acid—›
  • Onion<0.1%—›
  • Chicken type flavor<0.1%—
  • Hydrolyzed soy and corn protein<0.1%—
  • Sunflower oil<0.1%—›
  • Salt<0.1%—›
  • Coriander leaf—›
  • Garlic—›
  • Spice—›
  • Cheese sauce0.5%—
  • Water0.3%—›
  • Cheddar cheese0.1%—
  • Pasteurised milk<0.1%—
  • Lactic ferments<0.1%—
  • Salt<0.1%—›
  • Enzyme—›
  • E160b⚠ Low
  • Colour—
  • Cheese sauce mix0.1%—
  • Whey<0.1%—›
  • Modified food starch<0.1%—›
  • Cheddar cheese<0.1%—
  • Pasteurised milk—
  • Lactic ferments—
  • Salt—›
  • Enzyme—›
  • Salt—›
  • Whey protein—›
  • Contains less than 2% of buttermilk solids—
  • E339—
  • Cream—›
  • E270—
  • E102⚠ High
  • E110⚠ High
  • Tortilla0.5%—
  • Wheat flour0.3%—›
  • E3750.3%—
  • Reduced iron0.5%—›
  • Thiamin0.5%—›
  • Mononitrate0.5%—
  • E1010.5%—
  • Folic acid0.5%—›
  • Water0.5%—›
  • Palm oil0.5%—›
  • Salt0.5%—›
  • Monoglyceride0.5%—›
  • Diglyceride0.5%—
  • Baking powder0.5%—
  • Corn starch0.3%—›
  • E450i0.1%—
  • E500ii<0.1%—
  • E341i<0.1%—
  • Enzyme0.5%—›
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Filling: cooked ground beef (beef, salt), water, bacon (cured with water, salt, sugar, smoke flavoring, sodium phosphates, sodium erythorbate, sodium nitrite, flavoring), diced tomatoes (tomato, calcium chloride, citric acid), green chile (green chile peppers, water, citric acid), modified food starch, tomato paste, onion dehydrated, salt, garlic powder, spices. seasoned cooked rice (water, parboiled rice [long grain parboiled rice, iron phosphate, niacin, thiamine mononitrate, folic acid], onion dehydrated, chicken type flavor [hydrolyzed soy and corn protein, sunflower oil], salt, cilantro, garlic powder, spice). cheese sauce (water, cheddar cheese [pasteurized milk, cheese cultures, salt, enzymes, annatto [color], cheese sauce mix [whey, modified food starch, cheddar cheese {pasteurized milk, cheese cultures, salt, enzymes}, salt, whey protein concentrate, contains less than 2% of buttermilk solids, sodium phosphate, cream, lactic acid, yellow 5, yellow 6]). tortilla: enriched bleached wheat flour (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), water, palm oil, salt, monoglyceride, diglyceride, baking powder (corn starch, sodium acid pyrophosphates, sodium bicarbonate, monocalcium phosphate), enzymes.

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.
  • Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • 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. 01SALTCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03TOMATOCompoundNot assessed
  4. 04Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  5. 05ONIONCompoundNot assessed
  6. 06GARLICCompoundNot assessed
  7. 07SPICECompoundNot assessed
  8. 08IRONCompoundNot assessed
  9. 09THIAMINECompoundNot assessed
  10. 10THIAMINE IONCompoundNot assessed
  11. 11FOLIC ACIDActiveNot assessed
  12. 12PALM OILCompoundNot assessed
  13. 13GLYCERYL 2-FORMATECompoundNot assessed
  14. 14MonoglyceridesCompoundNot assessed
  15. 15Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  16. 16Hydratase, phosphoenolpyruvateCompoundNot assessed

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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