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  3. Stir Fried Rice
Stir Fried Rice
Rice-A-Roni·Meals · 0015300430488

Stir Fried Rice

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Rice51.7%—›
  • Wheat flour24.2%—›
  • Lactose12.1%—›
  • Salt1.3%—›
  • E6211.3%⚠ Moderate
  • Celery1.3%—›
  • Leeks1.3%—›
  • Hydrolysed corn protein1.3%—
  • Onions1.3%—›
  • Natural flavouring1.3%—
  • Hydrolysed soy protein1.3%—
  • Hydrolyzed yeast protein0.8%—›
  • Sunflower oil0.4%—›
  • Brown sugar0.2%—›
  • Hydrolyzed wheat gluten0.1%—›
  • Parsley<0.1%—›
  • Turmeric<0.1%—›
  • Colour<0.1%—
  • Molasses<0.1%—›
  • Soy sauce—›
  • Soya bean—›
  • Wheat—›
  • Salt—›
  • Garlic—›
  • E150a—
  • Ferric orthophosphate—›
  • E627⚠ Low
  • E631⚠ Low
  • E375—
  • Ferrous sulfate—›
  • Thiamin mononitrate—›
  • Folic acid—›
  • E101—
  • Ingredients—
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

rice, wheat flour, lactose, salt, monosodium glutamate, celery*, leeks*, hydrolyzed corn protein, onions, natural flavor, hydrolyzed soy protein, hydrolyzed yeast protein, sunflower oil, brown sugar, hydrolyzed wheat gluten, parsley*, turmeric (color), molasses, soy sauce (soybean, wheat, salt), garlic, caramel color, ferric orthophosphate, disodium guanylate, disodium inosinate, niacinamide, ferrous sulfate, thiamine mononitrate, folic acid, riboflavin. *dried contains milk, soy and wheat ingredients.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide 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. 01WHITE RICECompoundNot assessed
  2. 02WHEATCompoundNot assessed
  3. 03ANHYDROUS LACTOSECompoundNot assessed
  4. 04.BETA.-LACTOSECompoundNot assessed
  5. 05LACTOSECompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07CELERYCompoundNot assessed
  8. 08LEEKCompoundNot assessed
  9. 09ONIONCompoundNot assessed
  10. 10HYDROLYZED YEAST PROTEINCompoundNot assessed
  11. 11SUNFLOWER OILCompoundNot assessed
  12. 12LIGHT BROWN SUGARCompoundNot assessed
  13. 13Protein hydrolyzates, wheat glutenCompoundNot assessed
  14. 14PARSLEYCompoundNot assessed
  15. 15CI 75300CompoundMinor concern
  16. 16TURMERICCompoundNot assessed
  17. 17TURMERIC OILCompoundNot assessed
  18. 18MOLASSESCompoundNot assessed
  19. 19BEET MOLASSESCompoundNot assessed
  20. 20Soy sauceCompoundNot assessed
  21. 21GARLICCompoundNot assessed
  22. 22FERRIC PHOSPHATECompoundNot assessed
  23. 23FERROUS SULFATECompoundNot assessed
  24. 24THIAMINE NITRATECompoundNot assessed
  25. 25FOLIC ACIDActiveNot assessed

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