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  3. Chex Mix Ghost Pepper Snack Mix
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Snacks · 0016000143128

Chex Mix Ghost Pepper Snack Mix

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Whole wheat52%—
  • Degermed yellow corn meal24%—
  • Flour12%—›
  • Wheat flour6%—›
  • E3753%—
  • Iron1.5%—›
  • Thiamin mononitrate0.8%—›
  • E1010.4%—
  • Folic acid0.4%—›
  • Vegetable oil6%—›
  • Soya bean3%—›
  • Canola1.5%—›
  • And rice bran1.5%—›
  • Sugar3%—›
  • Contains 2% and less of0.9%—
  • Salt0.9%—›
  • Spice0.9%—›
  • Maltodextrin0.6%—›
  • Rye flour0.3%—›
  • Dextrose0.2%—›
  • Dried garlic<0.1%—›
  • Yeast<0.1%—›
  • Yeast extract<0.1%—›
  • Dehydrated onion—
  • E160c—
  • Colour—
  • Distilled monoglycerides—
  • E500ii—
  • E339iii—
  • Yellow corn flour—
  • E170i—
  • E330—
  • Natural flavouring—
  • E150a—
  • Barley malt syrup—›
  • Freshness preserved by bht—
  • Ammonia caramel (E150C)⚠ Moderate
  • Butylated hydroxytoluene (BHT) (E321)⚠ Moderate
  • Sodium phosphates (E339)⚠ Low
Show original label text

Whole wheat, degermed yellow corn meal, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), vegetable oil (soybean, canola, and/or rice bran), sugar. contains 2% or less of: salt, spices, maltodextrin, rye flour, dextrose, dried garlic, yeast, yeast extract, dried onion, paprika extract (color), distilled monoglycerides, baking soda, trisodium phosphate, yellow corn flour, calcium carbonate, citric acid, natural flavor, caramel color, barley malt syrup. freshness preserved by bht.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Butylated hydroxytoluene (BHT)Antioxidant; animal-study tumour/endocrine signals; structurally related to BHA.
  • Sodium 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

  1. 01SOAPCompoundNot assessed
  2. 02PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  3. 03Castor oil, polymd., oxidizedCompoundNot assessed
  4. 04Vegetable oilsCompoundNot assessed
  5. 05Linseed oil, polymd., oxidizedCompoundNot assessed
  6. 06GreaseCompoundNot assessed
  7. 07Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  8. 08SOYBEAN OILCompoundNot assessed
  9. 09Castor oil, oxidizedCompoundNot assessed
  10. 10SUGARCompoundNot assessed
  11. 11SPICECompoundNot assessed
  12. 12MALTODEXTRINCompoundNot assessed
  13. 13rye flourCompoundNot assessed
  14. 14GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  15. 15GLUCOSECompoundNot assessed
  16. 16DEXTROSECompoundNot assessed
  17. 17DRIED GARLICCompoundNot assessed
  18. 18YEASTCompoundNot assessed
  19. 19MALT EXTRACTCompoundNot assessed

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