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Brie and cranberry sandwich
Greenveil's read: consider avoiding.
- High
- Bread53.5%—
- Wheat Flour28.1%—›
- Wheat Flour14.3%—›
- E170i6.9%—
- Folic Acid3.5%—›
- Iron1.7%—›
- E3750.9%—
- Thiamin0.9%—›
- Water12.7%—›
- Malted Wheat Flakes6.4%—
- Wheat Bran3.2%—›
- Wheat Gluten1.6%—›
- Yeast0.8%—›
- Barley malt flour0.4%—›
- Salt0.2%—›
- Emulsifiers<0.1%—
- E471<0.1%—
- E472e<0.1%—
- Malted Wheat Flour<0.1%—
- Rapeseed Oil<0.1%—›
- Flour Treatment Agent—
- E300—
- Wheat Flour—›
- Wheat Starch—›
- Brie Full Fat Soft Cheese24%—
- Cow S milk24%—
- Cranberry Chutney9%—
- Cranberry5.1%—›
- Sugar1.9%—›
- Plum1%—›
- Water0.5%—›
- Red Wine Vinegar0.3%—
- Concentrated Lemon Juice0.1%—
- Corn flour<0.1%—›
- Sunflower Oil<0.1%—›
- Mayonnaise4.5%—
- Water2.3%—›
- Rapeseed Oil1.1%—›
- Corn flour0.6%—›
- Spirit Vinegar0.3%—
- Pasteurised Free Range Egg Yolk0.1%—
- Sugar<0.1%—›
- Concentrated Lemon Juice<0.1%—
- White Wine Vinegar<0.1%—
- Salt—›
- Mustard Seeds—›
- Spinach4.5%—›
- Black Pepper4.5%—›
Show original label text
Malted Bread (Wheat Flour (_Wheat_ Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Water, Malted _Wheat_ Flakes, _Wheat_ Bran, _Wheat_ Gluten, Yeast, Malted _Barley_ Flour, Salt, Emulsifiers: Mono - and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids; Malted _Wheat_ Flour, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid; _Wheat_ Flour, _Wheat_ Starch), Brie Full Fat Soft Cheese (24%) (Cows' _Milk_), Cranberry Chutney (9%) (Cranberries, Sugar, Plum Purée, Water, Red Wine Vinegar, Concentrated Lemon Juice, Cornflour, Sunflower Oil), Mayonnaise (Water, Rapeseed Oil, Cornflour, Spirit Vinegar, Pasteurised Free Range _Egg_ Yolk, Sugar, Concentrated Lemon Juice, White Wine Vinegar, Salt, _Mustard_ Seeds), Spinach, Black Pepper
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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