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  3. Fine classic plain donuts
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Country Kitchen, Lepage Bakeries Inc.·Snacks · 0073402350004

Fine classic plain donuts

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Soya oil53.6%—›
  • Dextrose23.2%—›
  • Soya flour11.6%—›
  • Raising agent5.8%—
  • E450i2.9%—
  • E500ii1.5%—
  • E341i0.7%—
  • E5160.7%—
  • Skimmed milk powder2.9%—
  • Egg yolks1.5%—›
  • Salt0.4%—›
  • Corn flour0.4%—›
  • Vegetable emulsifier0.3%—
  • Mono- and diglycerides with bht and citric acid to help protect flavor0.3%—
  • Partially hydrogenated vegetable fat0.2%—
  • Soya bean<0.1%—›
  • Cottonseed oil<0.1%—›
  • E281<0.1%⚠ Low
  • To retard spoilage<0.1%—
  • Soya lecithin<0.1%—›
  • Sodium carboxymethylcellulose gum<0.1%—
  • Natural and artificial flavouring<0.1%—
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Soybean oil, dextrose, soy flour, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate, calcium sulphate), non-fat milk powder, dried egg yolks, salt, corn flour, vegetable emulsifier (mono and diglycerides with bht and citric acid to help protect flavor), partially hydrogenated vegetable shortening (soybean and/or cottonseed oil), 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. 02GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  3. 03GLUCOSECompoundNot assessed
  4. 04DEXTROSECompoundNot assessed
  5. 05SOYBEANCompoundNot assessed
  6. 06EGG YOLKCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08Corn flourCompoundNot assessed
  9. 09CORN GRAINCompoundNot assessed
  10. 10SOYBEAN LECITHINCompoundNot assessed
  11. 11Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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