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Country Kitchen, Lepage Bakeries Inc.·Snacks · 0073402353005

Fine cinnamon donuts

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Soya oil53.3%—›
  • Soya flour23.3%—›
  • Raising agent11.7%—
  • E450i5.8%—
  • E500ii2.9%—
  • E341i1.5%—
  • E5161.5%—
  • Skimmed milk powder5.8%—
  • Egg yolks2.9%—›
  • Salt1.5%—›
  • Corn flour0.7%—›
  • Partially hydrogenated vegetable fat0.4%—
  • Soya bean0.2%—›
  • Cottonseed oil0.2%—›
  • Corn starch0.2%—›
  • Cinnamon<0.1%—›
  • Vegetable emulsifier<0.1%—
  • Mono- and diglycerides with bht and citric acid to help protect flavor<0.1%—
  • E281<0.1%⚠ Low
  • To retard spoilage<0.1%—
  • Soya lecithin<0.1%—›
  • Sodium carboxymethylcellulose gum—
  • Natural and artificial flavouring—
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Soybean oil, soy flour, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate, calcium sulphate), non-fat milk powder, dried egg yolks, salt, corn flour, partially hydrogenated vegetable shortening (soybean and/or cottonseed oil), cornstarch, cinnamon, vegetable emulsifier (mono and diglycerides with bht and citric acid to help protect flavor), sodium propionate (to retard spoilage), soybean lecithin, sodium carboxymethylcellulose gum, natural and artificial flavor

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • 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. 01SOYBEAN OILCompoundNot assessed
  2. 02SOYBEANCompoundNot assessed
  3. 03EGG YOLKCompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05Corn flourCompoundNot assessed
  6. 06CORN GRAINCompoundNot assessed
  7. 07STARCH 1551CompoundNot assessed
  8. 08Starch, oxidizedCompoundNot assessed
  9. 09AmylodextrinCompoundNot assessed
  10. 10CORN STARCHCompoundNot assessed
  11. 11CINNAMONCompoundNot assessed
  12. 12SOYBEAN LECITHINCompoundNot assessed
  13. 13Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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