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  3. Rustic vegetable paniers
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Frozen Foods · 0011110860118

Rustic vegetable paniers

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flour52%—›
  • Wheat flour26.3%—›
  • E37512.8%—
  • Reduced iron6.4%—›
  • Thiamin mononitrate3.2%—›
  • E1011.6%—
  • Folic acid1.6%—›
  • Vegetable oil shortening24%—
  • Palm12%—
  • Modified palm oils12%—
  • Tomato water12%—
  • Onions6%—›
  • Tomato concentrate3%—
  • Tomatoes1.5%—›
  • E3301.5%—
  • Courgette1.5%—
  • Aubergine0.8%—
  • Cheddar cheese mix0.4%—
  • Cheddar cheese0.2%—
  • Milk<0.1%—›
  • Bacterial culture<0.1%—
  • Salt<0.1%—›
  • E509<0.1%—
  • E160b⚠ Low
  • Colour—
  • Microbial coagulating enzyme—
  • E4600.2%—
  • Eggs0.2%—›
  • Parmesan cheese mix<0.1%—
  • Parmigiano reggiano<0.1%—
  • Milk<0.1%—›
  • Salt<0.1%—›
  • E509—
  • E1104—
  • Bacterial culture—
  • Microbial coagulating enzyme—
  • E460<0.1%—
  • Spinach<0.1%—›
  • Extra virgin olive oil<0.1%—
  • Canola oil<0.1%—›
  • Red bell pepper—›
  • Green pepper—›
  • Corn starch—›
  • Salt—›
  • Dextrose—›
  • Sugar—›
  • White vinegar—
  • Garlic—›
  • Spice—›
  • E415—
  • Yeast—›
  • Enzyme—›
Show original label text

Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable oil shortening (palm and modified palm oils), tomato water, onions, tomato paste (tomatoes, citric acid), zucchini, eggplant, cheddar cheese mix (cheddar cheese [milk, bacterial culture, salt, calcium chloride, annatto {for color}, microbial enzyme] cellulose), eggs, parmesan cheese mix (parmesan cheese [milk, salt, calcium chloride, lipase, bacterial culture, microbial enzyme], cellulose), spinach, extra virgin olive oil, canola oil, red pepper, green pepper, corn starch, salt, dextrose, sugar, white vinegar, garlic, spices, xanthan gum, yeast, enzymes.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.

Per-ingredient concern · chemical identity, not food safety

  1. 01SOAPCompoundNot assessed
  2. 02ONIONCompoundNot assessed
  3. 03EGGCompoundNot assessed
  4. 04SPINACHCompoundNot assessed
  5. 05CANOLA OILCompoundNot assessed
  6. 06PIMENTOCompoundNot assessed
  7. 07GREEN PEPPERCompoundNot assessed
  8. 08STARCH 1551CompoundNot assessed
  9. 09Starch, oxidizedCompoundNot assessed
  10. 10AmylodextrinCompoundNot assessed
  11. 11CORN STARCHCompoundNot assessed
  12. 12SALTCompoundNot assessed
  13. 13GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  14. 14GLUCOSECompoundNot assessed
  15. 15DEXTROSECompoundNot assessed
  16. 16SUGARCompoundNot assessed
  17. 17GARLICCompoundNot assessed
  18. 18SPICECompoundNot assessed
  19. 19YEASTCompoundNot assessed
  20. 20Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  21. 21Hydratase, phosphoenolpyruvateCompoundNot assessed

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