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  3. hyvee mini muffins
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Hy-Vee·Snacks · 0075450253627

hyvee mini muffins

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Sugar52.9%—›
  • Sunflower oil23.5%—›
  • Wheat flour11.8%—›
  • Eggs5.9%—›
  • Glucose syrup2.9%—›
  • Stabiliser1.5%—
  • E4200.7%—
  • Vegetable glycerin0.4%—
  • E4120.4%—
  • Confetti0.7%—
  • Sugar0.4%—›
  • Invert sugar0.2%—›
  • High oleic sunflower oil<0.1%—
  • Potato starch<0.1%—›
  • Rice flour<0.1%—›
  • Vanilla natural flavor<0.1%—
  • Colour—
  • E163—
  • E120⚠ Moderate
  • E100—
  • Emulsifiers0.4%—
  • Mono- and diĝlycerides of fatty acids0.2%—
  • Propylene glycol mono- and diesters of fats and fatty acids0.2%—›
  • Raising agents0.2%—
  • E450i<0.1%—
  • E500ii<0.1%—
  • Dextrose<0.1%—›
  • E281<0.1%⚠ Low
  • Preservative<0.1%—
  • Wheat starch<0.1%—›
  • E330<0.1%—
  • Natural vanilla flavouring—
  • Iron—›
  • Folic acid—›
  • Coconut—›
  • Diphosphates (E450)⚠ Low
Show original label text

sugar, sunflower oil, wheat flour, eggs, glucose syrup, stabilizers (sorbitol, vegetable glycerin, guar gum), confetti (sugar powder, inverted sugar, high oleic sunflower oil, potato starch, rice flour, vanilla natural flavor, coloring agents [anthocyanins, cochineal, curcumin]), emulsifiers (mono and diĝlycerides of fatty acids, propylene glycol mono and diesters of fats and fatty acids), raising agents (sodium acid pyrophosphate, sodium bicarbonate), dextrose, sodium propionate (preservative), wheat starch, citric acid, natural vanilla flavor, iron, folic acid. contains: eggs, wheat may contain soy, milk and coconut.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
  • Sodium 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.

Per-ingredient concern · chemical identity, not food safety

  1. 01SUGARCompoundNot assessed
  2. 02SUNFLOWER OILCompoundNot assessed
  3. 03WHEATCompoundNot assessed
  4. 04EGGCompoundNot assessed
  5. 05CORN SYRUPCompoundNot assessed
  6. 06GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  7. 07GLUCOSECompoundNot assessed
  8. 08DEXTROSECompoundNot assessed
  9. 09STARCH 1551CompoundNot assessed
  10. 10IRONCompoundNot assessed
  11. 11FOLIC ACIDActiveNot assessed
  12. 12COCONUTCompoundNot assessed

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