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  3. Springfield, potatoes in creamy sauce, au gratin
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Springfield·Plant Based Foods And Beverages · 0041380078104

Springfield, potatoes in creamy sauce, au gratin

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Dehydrated potato with preservative52.9%—
  • E22252.9%⚠ Moderate
  • Whey23.5%—›
  • Food starch-modified11.8%—›
  • Flour5.9%—›
  • E3752.9%—
  • Iron1.5%—›
  • Thiamin mononitrate0.7%—›
  • E1010.4%—
  • Folic acid0.4%—›
  • Cheddar cheese2.9%—
  • Milk1.5%—›
  • Lactic ferments0.7%—
  • Salt0.4%—›
  • Enzyme0.4%—›
  • Salt1.5%—›
  • Skimmed milk0.7%—
  • Partially hydrogenated soybean oil0.4%—›
  • Blue cheese0.2%—›
  • Milk<0.1%—›
  • Lactic ferments<0.1%—
  • Salt<0.1%—›
  • Enzyme<0.1%—›
  • Dehydrated onion<0.1%—
  • E339ii<0.1%—
  • E500ii<0.1%—
  • E341i<0.1%—
  • Garlic—›
  • Colour—
  • E160b—
  • E160c—
  • Sodium citrate—›
  • E330—
  • Sodium phosphates (E339)⚠ Low
  • Calcium phosphates (E341)⚠ Low
Show original label text

Dehydrated potato with preservative (sodium bisulfite), whey, food starch-modified, enriched flour, (flour niacin, iron, thiamine mononitrate, riboflavin, folic acid), cheddar cheese (milk, cheese culture, salt, enzymes), salt, nonfat milk, partially hydrogenated soybean oil, blue cheese (milk, cheese culture, salt, enzymes), dehydrated onion, disodium phosphate, baking soda, monocalcium phosphate, dehydrated garlic, color (annatto extract, oleoresin paprika), sodium citrate, citric acid.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium hydrogen sulphiteSulphite; asthma/allergic-type reactions.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Calcium phosphatesInorganic 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. 01Whey, protein-freeCompoundNot assessed
  2. 02WHEYCompoundNot assessed
  3. 03Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  4. 04SOAPCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06HYDROGENATED SOYBEAN OILCompoundNot assessed
  7. 07BLUE CHEESECompoundNot assessed
  8. 08GARLICCompoundNot assessed
  9. 09Sodium citrate (x:1)CompoundNot assessed
  10. 10TRISODIUM CITRATE DIHYDRATECompoundNot assessed
  11. 11Sodium CitrateCompoundNot assessed

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