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Free Range Egg & Watercress Sandwich
Greenveil's read: consider avoiding.
- High
- Free Range Egg44%—
- Wheat flour26.4%—›
- E170i8.8%—
- Iron4.4%—›
- E3752.2%—
- Thiamin2.2%—›
- Water24.5%—›
- Malted Wheatflakes17.2%—
- Watercress3%—›
- Rapeseed Oil Wheat Bran1.5%—
- Cornflour Salt Yeast1.5%—
- Yeast Vitamin D Yeast1.5%—
- Vinegar Malted Barley Flour1.5%—
- Wheat Gluten Cold Pressed Rapeseed Oil1.5%—
- Pasteurised Free Range Egg Yolk Pasteurised Free Range Egg Emulsifier1.5%—
- E472e1.5%—
- E4711.5%—
- Malted wheat flour1.1%—
- Cracked Black Pepper Concentrated Lemon Juice Sugar Black Mustard Seeds Dried Mustard Flour Treatment Agent1.1%—
- Ascorbic Acid Palm Oil Palm Fat Wheat Starch1.1%—
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Boiled Free Range Egg (44%). Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Water. Malted Wheatflakes (contain Gluten) Watercress (3%) Rapeseed Oil Wheat Bran (contains Gluten). Cornflour Salt Yeast (Yeast Vitamin D Yeast). Vinegar Malted Barley Flour (contains Gluten). Wheat Gluten Cold Pressed Rapeseed Oil. • Pasteurised Free Range Egg Yolk Pasteurised Free Range Egg Emulsifier: E472e, E471 - Malted Wheatflour (contains Gluten) Cracked Black Pepper Concentrated Lemon Juice Sugar Black Mustard Seeds Dried Mustard Flour Treatment Agent: Ascorbic Acid Palm Oil Palm Fat Wheat Starch (contains Gluten).
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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