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  3. Kit pour Enchiladas au Four
Kit pour Enchiladas au Four
General Mills, Old el Paso·Meal Kits · 8410076472243

Kit pour Enchiladas au Four

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Tortillas51.5%—
  • Corn flour51.5%—›
  • Water24.3%—›
  • Wheat flour12.1%—›
  • Stabiliser6.1%—
  • E4226.1%—
  • Wheat gluten3%—›
  • Sunflower oil1.5%—›
  • Dextrose poudre à lever0.8%—
  • E450i0.8%—
  • E500ii0.4%—
  • Emulsifier0.2%—
  • Mini et diglycérides d'acides gras0.2%—
  • Salt<0.1%—›
  • Preservative<0.1%—
  • E202<0.1%—
  • Acid<0.1%—›
  • E330<0.1%—
  • Tomato sauce<0.1%—
  • Eau concentré de tomate<0.1%—
  • Acidity regulator—
  • E330—
  • Mixed spices—
  • Breadcrumbs—
  • Wheat—›
  • Spice—›
  • Chili pepper—›
  • Paprika—›
  • Cayenne pepper—›
  • Cumin—›
  • Pepper—›
  • Noir—
  • Salt—›
  • Légumes déshydratés—
  • Onion—›
  • Garlic—›
  • Wheat flour—›
  • Dextrose—›
  • Sugar—›
  • Maltodextrin—›
  • Extrait d'épice paprika—
  • Oregano—›
  • Colour—
  • E150a—
  • Ammonia caramel (E150C)⚠ Moderate
  • Diphosphates (E450)⚠ Low
Show original label text

Tortillas (335 g) : Farine de maïs, eau, farine de _blé_, stabilisant : glycérol, _gluten de blé_, huile de tournesol, dextrose poudre à lever : diphosphate disodique, carbonate acide de sodium, émulsifiant : mini et diglycérides d'acides gras, sel, conservateur : sorbate de potassium, acidifiant : acide citrique. Sauce tomate (300 g) : eau concentré de tomate, correcteur d'acidité : acide citrique. Mélange pour épices (22 g) : chapelure, _blé_, épices, piment chili, paprika, piment de Cayenne, cumin, poivre . noir, sel, légumes déshydratés (oignon, ail, farine de _blé_, dextrose, sucre, maltodextrine, extrait d'épice paprika, origan, colorant caramel ammoniacal.

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.
  • 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. 01AQUAHydrationNot assessed
  2. 02WHEATCompoundNot assessed
  3. 03GLUTENCompoundNot assessed
  4. 04SUNFLOWER OILCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06ACONITIC ACID, (E)-ActiveNot assessed
  7. 07SPICECompoundNot assessed
  8. 08CAPSICUMCompoundNot assessed
  9. 09PAPRIKACompoundNot assessed
  10. 10HOT PEPPERCompoundNot assessed
  11. 11CUMINCompoundHigh concern
  12. 12BLACK PEPPERCompoundNot assessed
  13. 13ONIONCompoundNot assessed
  14. 14GARLICCompoundNot assessed
  15. 15GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  16. 16GLUCOSECompoundNot assessed
  17. 17DEXTROSECompoundNot assessed
  18. 18SUGARCompoundNot assessed
  19. 19MALTODEXTRINCompoundNot assessed
  20. 20OREGANOCompoundNot assessed

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