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  2. Plant Based Spicy Nuggs
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Simulate·0850015437038

Plant Based Spicy Nuggs

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Water51.6%—›
  • Soya oil24.2%—›
  • Textured wheat protein12.1%—
  • Soy protein6%—›
  • Breadcrumbs3%—
  • Fortified wheat flour1.5%—
  • E3750.8%—
  • Reduced iron0.4%—›
  • Thiamin mononitrate0.2%—›
  • E101<0.1%—
  • Folic acid<0.1%—›
  • Sugar<0.1%—›
  • Rice flour<0.1%—›
  • Yeast<0.1%—›
  • Salt<0.1%—›
  • Paprika1.3%—›
  • Fortified wheat flour1.5%—
  • Corn flour0.8%—›
  • Wheat protein isolate0.4%—
  • Yeast extract0.2%—›
  • Contains 2% and less of<0.1%—
  • Modified food starch<0.1%—›
  • Corn starch<0.1%—›
  • Tapioca dextrin<0.1%—
  • Sunflower oil<0.1%—›
  • Potato starch—›
  • Onion—›
  • Garlic—›
  • Salt—›
  • E450i—
  • Vinegar—›
  • Sugar—›
  • E500ii—
  • Ancho chili pepper—
  • Black pepper—›
  • Red bell pepper—›
  • Red bell pepper—›
  • Paprika—›
  • Dextrose—›
  • Spice—›
  • Including celery seed—›
  • E330—
  • Natural flavouring—
  • Prepare ol moh—
  • Diphosphates (E450)⚠ Low
Show original label text

water, soybean oil, textured wheat protein, soy protein concentrate, breadcrumbs (enriched wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, rice flour, yeast, salt, extractives of paprika) enriched wheat flour, corn flour, wheat protein isolate, yeast extract, contains 2% or less of: modified food starch, corn starch, tapioca dextrin, sunflower oil, potato starch, onion powder, garlic powder, salt, sodium acid pyrophosphate, vinegar, sugar, baking soda, ancho chili pepper, black pepper, red pepper, dehydrated red bell pepper, paprika, dextrose, spices (including celery seed), citric acid, natural flavors, contains soy and wheat, prepare ol moh

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • 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. 01AQUAHydrationNot assessed
  2. 02SOYBEAN OILCompoundNot assessed
  3. 03SOY PROTEINCompoundNot assessed
  4. 04Corn flourCompoundNot assessed
  5. 05CORN GRAINCompoundNot assessed
  6. 06YEASTCompoundNot assessed
  7. 07STARCH 1551CompoundNot assessed
  8. 08Starch, oxidizedCompoundNot assessed
  9. 09AmylodextrinCompoundNot assessed
  10. 10CORN STARCHCompoundNot assessed
  11. 11SUNFLOWER OILCompoundNot assessed
  12. 12ONIONCompoundNot assessed
  13. 13GARLICCompoundNot assessed
  14. 14SALTCompoundNot assessed
  15. 15ACETIC ACIDActiveNot assessed
  16. 16VINEGARCompoundNot assessed
  17. 17SUGARCompoundNot assessed
  18. 18BLACK PEPPERCompoundNot assessed
  19. 19PIMENTOCompoundNot assessed
  20. 20PAPRIKACompoundNot assessed
  21. 21GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  22. 22GLUCOSECompoundNot assessed
  23. 23DEXTROSECompoundNot assessed
  24. 24SPICECompoundNot assessed

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