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  2. BEEF FRANKS in a Puff Pastry Blanket
BEEF FRANKS in a Puff Pastry Blanket
Hebrew National·0074956201415

BEEF FRANKS in a Puff Pastry Blanket

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Beef frank50%—
  • Beef25%—›
  • Water12.5%—›
  • Contains 2% and less of6.3%—
  • Salt6.3%—›
  • Spice3.1%—›
  • E3251.6%—
  • Paprika0.8%—›
  • Hydrolysed soy protein0.4%—
  • Garlic0.2%—›
  • E262ii<0.1%—
  • E316<0.1%—
  • Flavouring<0.1%—
  • E250<0.1%⚠ High
  • Pastry dough25%—
  • Fortified wheat flour12.5%—
  • Wheat flour6.3%—›
  • Barley malt flour3.1%—›
  • E3751.6%—
  • Reduced iron0.8%—›
  • Thiamin mononitrate0.4%—›
  • E1010.2%—
  • Folic acid<0.1%—›
  • Water<0.1%—›
  • Fractionated palm oil<0.1%—
  • Canola oil<0.1%—›
  • Contains 2% and less of—
  • Soya oil—›
  • Salt—›
  • E160b⚠ Low
  • Colour—
  • Wheat gluten—›
  • Flour treatment agent—
  • E481—
  • E516—
  • L-cysteinej—
  • E341i—
  • Calcium phosphates (E341)⚠ Low
Show original label text

beef frank (beef, water, contains 2% or less of: salt, spice, sodium lactate, paprika, hydrolyzed soy protein, garlic powder, sodium diacetate, sodium erythorbate, flavoring, sodium nitrite), pastry dough (enriched wheat flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, fractionated palm oil, canola oil, contains 2% or less of: soybean oil, salt, annatto (color], wheat gluten, dough conditioner (sodium stearoyl lactylate, calcium sulfate, l-cysteinej, monocalcium phosphate). contains: soy, wheat.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • Calcium phosphatesInorganic 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. 01WHEATCompoundNot assessed
  2. 02BARLEY MALTCompoundNot assessed
  3. 03IRONCompoundNot assessed
  4. 04THIAMINE NITRATECompoundNot assessed
  5. 05FOLIC ACIDActiveNot assessed
  6. 06AQUAHydrationNot assessed
  7. 07CANOLA OILCompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09GLUTENCompoundNot assessed

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