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  3. Tandoori Butterfly Chicken
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Ingham's·Meats And Their Products · 9414757197424

Tandoori Butterfly Chicken

Greenveil's read: acceptable.

Food health
Moderate
Chemical concern
Not assessed
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  • Chicken87%—›
  • Marinade10%—
  • Water7.2%—›
  • Mineral0.5%—
  • Salt0.5%—›
  • 4510.5%—
  • Starch0.5%—›
  • Corn starch0.2%—›
  • Rice starch0.2%—›
  • Salt0.5%—›
  • Sugar0.5%—›
  • Yeast Extract0.5%—›
  • Thickener0.5%—
  • 4150.5%—
  • Tandoori Seasoning3%—
  • Sugar1%—›
  • Acidity Regulator0.9%—
  • 2620.9%—
  • Salt0.5%—›
  • Breadcrumb0.3%—
  • Garlic0.2%—›
  • Spices and Spice Extracts<0.1%—
  • Coriander<0.1%—›
  • Cumin<0.1%—›
  • Ginger<0.1%—›
  • Cardamom—›
  • Chili pepper—›
  • Paprika—›
  • Anti-Caking Agent<0.1%—
  • 551<0.1%—
  • Thickeners<0.1%—
  • 415<0.1%—
  • 412<0.1%—
  • Flavour Enhancer<0.1%—
  • 635<0.1%—
  • Triphosphates (E451)⚠ Low
  • Disodium 5'-ribonucleotides (E635)⚠ Low
Show original label text

Chicken 87%, Marinade 10% (Water, Mineral Salt (451), Starch (Maize, Rice), Salt, Sugar, Yeast Extract, Thickener (415)), Tandoori Seasoning 3% (Sugar, Acidity Regulator (262), Salt, Breadcrumb, Dehydrated Garlic, Spices and Spice Extracts (Coriander, Cumin, Ginger, Cardamom, Chilli, Paprika), Anti-Caking Agent (551), Thickeners (415, 412), Flavour Enhancer (635)).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • 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. 01CHICKENCompoundNot assessed

No evidence records are attached to this product yet.

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