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  3. Fajitas à la mexicaine
Fajitas à la mexicaine
Dessaint·Meals · 3663219007269

Fajitas à la mexicaine

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Wheat flour38%—›
  • Water22%—›
  • Haricots rouges 10% mais doux6%—
  • Poivrons verts 6% poivrons rouges5%—
  • Chicken meat5%—
  • Viande de poulet sell préparation a base de tomates concentrées4.5%—
  • Tomato4%—›
  • Onion2%—›
  • Palm oil2%—›
  • Mixed spices2%—
  • Coriandre plantes aromatiques2%—
  • Cassava flour2%—
  • Stabiliser2%—
  • E4222%—
  • Gomme de cellulose gomme guar1.8%—
  • Onion1.8%—›
  • Onion0.9%—›
  • Sunflower oil0.9%—›
  • Raising agent0.9%—
  • E5000.9%—
  • Diphosphates sel0.4%—
  • Acid0.2%—›
  • E2960.2%—
  • Emulsifier0.1%—
  • Mono- et diglycérides d'acides gras dextrose conservateurs0.1%—
  • E282<0.1%⚠ Low
  • Sorbate de potassium fibre végétale maltodextine<0.1%—
  • Sunflower oil<0.1%—›
  • Natural flavouring<0.1%—
  • Diphosphates (E450)⚠ Low
  • Carboxymethyl cellulose (CMC) (E466)⚠ Low
Show original label text

Farine de blé, eau, haricots rouges 10% mais doux 6%, poivrons verts 6% poivrons rouges 5%, viande de poulet cuit traitée en salaison 5% (viande de poulet sell préparation a base de tomates concentrées, tomates 4%, oignons. huile de palme, mélange d'épices, coriandre plantes aromatiques, farine de manioc, stabilisants: glycérol, gomme de cellulose gomme guar: oignons frits (oignons. huile de tournesol), poudres à lever:carbonates de sodium, diphosphates sel, acidifiant : acide malique, émulsifiant: mono - et diglycérides d'acides gras dextrose conservateurs : propionate de calcium, sorbate de potassium fibre végétale maltodextine, huile de tournesol, arômes naturels.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03TOMATOCompoundNot assessed
  4. 04ONIONCompoundNot assessed
  5. 05PALM OILCompoundNot assessed
  6. 06ACONITIC ACID, (E)-ActiveNot assessed
  7. 07SUNFLOWER OILCompoundNot assessed

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