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  3. Hot Cross Buns
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Harris Teeter·Snacks · 0072036955166

Hot Cross Buns

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Wheat52.5%—›
  • Barley malt flour23.8%—›
  • E37511.9%—
  • Reduced iron5.9%—›
  • Thiamin3%—›
  • E1011.5%—
  • Folic acid1.5%—›
  • Water11.9%—›
  • Pineapple5.9%—›
  • Corn syrup3%—›
  • High fructose corn syrup1.5%—›
  • E3300.7%—
  • Artificial flavouring0.4%—
  • E2110.2%⚠ Moderate
  • E200<0.1%—
  • E220<0.1%⚠ Moderate
  • Raisins3%—›
  • Sugar1.5%—›
  • Wheat flour0.7%—›
  • Palm oil0.4%—›
  • Eggs0.2%—›
  • Margarine<0.1%—›
  • Palm oil<0.1%—›
  • Water<0.1%—›
  • Soya oil<0.1%—›
  • Whey—›
  • E471—
  • Soya lecithin—›
  • Butter natural flavouring—
  • Beta carotene for color—
  • Retinyl palmitate—›
  • Yeast<0.1%—›
  • Sugar syrup<0.1%—
  • Corn syrup<0.1%—›
  • Glaze—›
  • Sugar—›
  • Water—›
  • Honey—›
  • E440a—
  • E406—
  • E200—
  • E211⚠ Moderate
  • Skimmed milk powder—
  • Natural and artificial flavouring—
  • Salt—›
  • Nutmeg—›
  • E414—
  • Red yeast—›
Show original label text

Wheat and malted barley flour (niacin, reduced iron, thiamine, riboflavin, folic acid), water, candied pineapple (corn syrup, high fructose corn syrup, citric acid, artificial flavor, sodium benzoate, sorbic acid, sulfur dioxide), raisins, sugar, wheat flour, palm oil, eggs, margarine, (palm oil, water, soybean oil, whey, mono and diglycerides, soy lecithin, natural butter flavor, beta carotene for color, vitamin a palmitate), yeast, sugar syrup, corn syrup, glaze (sugar, water, honey, pectin, agar, sorbic acid, sodium benzoate), nonfat dry milk, natural and artificial flavors, salt, nutmeg, gum arabic, red yeast.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
  • Sulphur dioxideSulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02BARLEY MALTCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04PINEAPPLECompoundNot assessed
  5. 05WINE GRAPECompoundNot assessed
  6. 06SUGARCompoundNot assessed
  7. 07PALM OILCompoundNot assessed
  8. 08EGGCompoundNot assessed
  9. 09MargarineCompoundNot assessed
  10. 10YEASTCompoundNot assessed
  11. 11CORN SYRUPCompoundNot assessed
  12. 12Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  13. 13Aluminium hydroxide dioxodisiloxane-1,3-bis(olate) (2/4/1)CompoundNot assessed
  14. 14SALTCompoundNot assessed
  15. 15NUTMEGCompoundNot assessed
  16. 16RED YEASTCompoundNot assessed

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