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Backmischung Sonnenblumenbrot
Greenveil's read: consider avoiding.
- High
- Wheat flour60%—›
- Sunflower seed20%—›
- Rye flour10%—›
- Sourdough5.4%—
- Weizenmahlerzeugnis2.9%—
- Roggenmahlerzeugnis2.5%—
- Trockenhefe2.3%—
- Salt0.6%—›
- Dextrose0.6%—›
- Malted barley0.5%—›
- Wheat gluten0.3%—›
- E4500.1%⚠ Low
- E500<0.1%—
- Wheat starch<0.1%—›
- Acid<0.1%—›
- E260<0.1%—
- Flour treatment agent—
- E300—
- Emulsifier—
- E491—
Show original label text
60% _Weizenmehl_, 20% Sonnenblumenkerne, 10% _Roggenmehl_, getrockneter Sauerteig (_Weizenmahlerzeugnis_, _Roggenmahlerzeugnis_), Trockenhefe, Speisesalz, Dextrose, _Gerstenmalz_, _Weizengluten_, Diphosphate, Natriumcarbonate; _Weizenstärke_), Säuerungsmittel: Essigsäure; Mehlbehandlungsmittel: Ascorbinsäure; Emulgator: Sorbitanmonostearat
Food health
Nutrition profile and additives of concern
Contains additive of concern
- 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
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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