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Sara Lee·Snacks · 0076515003287

Premium Muffins

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flour52.8%—›
  • Wheat flour26.8%—›
  • Barley malt flour13%—›
  • E3756.5%—
  • Reduced iron3.2%—›
  • Thiamin mononitrate1.6%—›
  • Thiamin1.6%—›
  • E1010.8%—
  • E1010.8%—
  • Folic acid0.8%—›
  • Sugar12.7%—›
  • Soya oil12.7%—›
  • Blueberry10.9%—›
  • Eggs5.5%—›
  • Skimmed milk2.7%—
  • Vegetable glycerin1.4%—
  • Contains 2% and less of0.7%—
  • Corn syrup0.7%—›
  • Food starch-modified0.3%—›
  • Raising agent0.2%—
  • E450i<0.1%—
  • E500ii<0.1%—
  • E341i<0.1%—
  • Natural flavouring<0.1%—
  • Salt<0.1%—›
  • E281<0.1%⚠ Low
  • Preservative<0.1%—
  • E202<0.1%—
  • Preservative<0.1%—
  • E415—
  • Corn starch—›
  • E414—
  • E330—
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Enriched bleached flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], sugar, soybean oil, blueberries, eggs, nonfat milk, vegetable glycerin, contains 2% or less of: corn syrup, food starch-modified, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), natural flavors, salt, sodium propionate (preservative), potassium sorbate (preservative), xanthan gum, cornstarch, acacia gum, citric acid.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • 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.

Per-ingredient concern · chemical identity, not food safety

  1. 01SOAPCompoundNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03SOYBEAN OILCompoundNot assessed
  4. 04BLUEBERRYCompoundNot assessed
  5. 05EGGCompoundNot assessed
  6. 06Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08STARCH 1551CompoundNot assessed
  9. 09Starch, oxidizedCompoundNot assessed
  10. 10AmylodextrinCompoundNot assessed
  11. 11CORN STARCHCompoundNot assessed

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