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  3. Lemon mini muffin, lemon
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Snacks · 0041250504320

Lemon mini muffin, lemon

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Mini lemon muffin52%—
  • Fortified wheat flour27%—
  • Wheat flour25%—›
  • E37524%—
  • Reduced iron12%—›
  • Thiamin mononitrate6%—›
  • E1013%—
  • Folic acid1.5%—›
  • Brown sugar0.8%—›
  • Bananas0.4%—›
  • Soya bean0.2%—›
  • Canola oil<0.1%—›
  • Eggs<0.1%—›
  • Water<0.1%—›
  • Buttermilk<0.1%—›
  • Skimmed milk—
  • Buttermilk—›
  • Bacterial culture—
  • Sugar—›
  • Whey—›
  • Raising agent—
  • E500ii—
  • E450i—
  • E341i—
  • Food-starch modified—›
  • Natural and artificial flavouring—
  • Salt—›
  • E481—
  • Enzyme—›
  • E415—
  • E475—
  • E466⚠ Low
  • Soya lecithin—›
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Mini lemon muffin: bleached enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), brown sugar, bananas, soybean and/or canola oil, eggs, water, buttermilk (skim milk, buttermilk, bacterial culture), sugar, whey (milk), leavening (sodium bicarbonate, sodium acid pyrophosphate, monocalcium phosphate), food-starch modified, natural and artificial flavor, salt, sodium stearoyl lactylate, enzyme, xanthan gum, polyglycerol esters of fatty acids, cellulose gum, soy lecithin.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01IRONCompoundNot assessed
  2. 02THIAMINE NITRATECompoundNot assessed
  3. 03FOLIC ACIDActiveNot assessed
  4. 04LIGHT BROWN SUGARCompoundNot assessed
  5. 05BANANACompoundNot assessed
  6. 06SOYBEANCompoundNot assessed
  7. 07CANOLA OILCompoundNot assessed
  8. 08EGGCompoundNot assessed
  9. 09AQUAHydrationNot assessed
  10. 10BUTTERMILKCompoundNot assessed
  11. 11SUGARCompoundNot assessed
  12. 12Whey, protein-freeCompoundNot assessed
  13. 13WHEYCompoundNot assessed
  14. 14Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  15. 15SALTCompoundNot assessed
  16. 16Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  17. 17Hydratase, phosphoenolpyruvateCompoundNot assessed
  18. 18SOYBEAN LECITHINCompoundNot assessed
  19. 19Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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