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  3. Seafood Dumplings
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Hakka·Frozen Asian Foods · 9313353050822

Seafood Dumplings

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Wheat Flour33%—›
  • Calamari13%—›
  • Water11.5%—›
  • Shrimp10%—›
  • Cabbage8.5%—›
  • Fish7%—›
  • Fat3.5%—
  • Animal3.5%—
  • Shallot3.5%—
  • Sugar0.8%—›
  • Canola Oil0.8%—›
  • Potato Starch0.8%—›
  • Ginger0.8%—›
  • Tapioca Starch0.8%—
  • Salt0.8%—›
  • Sesame Oil0.8%—›
  • Flavour Enhancer0.8%—
  • 6210.4%—
  • 6350.4%—
  • Soy Sauce0.8%—›
  • Noodle Improver0.8%—
  • Emulsifying Salt0.8%—
  • 4510.4%—
  • 4500.4%—
  • Pepper0.8%—›
  • Wheat0.8%—›
  • Molluscan Shellfish0.5%—
  • Calamari0.5%—›
  • Crustacean0.3%—
  • Shrimp0.3%—›
  • Fish0.1%—›
  • Sesame<0.1%—
  • Soya<0.1%—›
  • Monosodium glutamate (MSG) (E621)⚠ Moderate
  • Diphosphates (E450)⚠ Low
  • Triphosphates (E451)⚠ Low
  • Disodium 5'-ribonucleotides (E635)⚠ Low
Show original label text

Wheat Flour, Calamari (13%), Water, Prawn (10%), Cabbage, Fish (7%), Shortening (Animal), Shallot, Sugar, Canola Oil, Potato Starch, Ginger, Tapioca Starch, Salt, Sesame Oil, Flavour Enhancer (621, 635), Soy Sauce, Noodle Improver, Emulsifying Salt (451, 450), Pepper. Contains Gluten (Wheat), Molluscan Shellfish (Calamari), Crustacea (Prawn), Fish, Sesame, Soy.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Disodium 5'-ribonucleotidesRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02SQUID, UNSPECIFIEDCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04SHRIMP, UNSPECIFIEDCompoundNot assessed
  5. 05CABBAGECompoundNot assessed
  6. 06FISH, UNSPECIFIEDCompoundNot assessed
  7. 07SUGARCompoundNot assessed
  8. 08CANOLA OILCompoundNot assessed
  9. 09STARCH 1551CompoundNot assessed
  10. 10GINGERCompoundNot assessed
  11. 11SALTCompoundNot assessed
  12. 12SESAME OILCompoundNot assessed
  13. 13Soy sauceCompoundNot assessed
  14. 14BLACK PEPPERCompoundNot assessed
  15. 15SOYBEANCompoundNot assessed

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