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  2. sweet chilli hommus dip
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9312726001171

sweet chilli hommus dip

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Cooked chickpeas63%—
  • Chickpeas18.5%—›
  • Water9.3%—›
  • Sweet chilli sauce9.3%—
  • Water4.6%—›
  • Sugar2.3%—›
  • Vinegar1.2%—›
  • Thickener0.6%—
  • 14420.6%—
  • Salt0.3%—›
  • Vegetable0.1%—
  • Spice<0.1%—›
  • Spice extract<0.1%—›
  • Preservative<0.1%—
  • 202<0.1%—
  • Vegetable oil<0.1%—›
  • Tahini—
  • Sesame paste—
  • Canola oil—›
  • Vinegar—›
  • Salt—›
  • Food acid—
  • 330—
  • Garlic—›
  • Chili pepper—›
  • Vegetable gum—
  • 415—
  • Preservative—
  • 202—
  • 211—
  • Nutrition information servings per pack—
  • 10 serving size—
  • Avg—›
  • Qty—
  • Per avg—
  • Qty—
  • Serving 20g per 100g energy 197kj 983kj 235—
  • Cal—
  • 47—
  • Cal—
  • Not detected detected 2.9% 0‚39 4‚19 1‚49 109mg protein gluten 6‚7 not fat—
  • Total saturated carbohydrate sugars sodium 14.4% 1.6% 20‚49 7.1% 546mg keep refrigerated 1°c to 4°c—
  • Consume within 9 31272600117 reg no 2865—
  • Sodium benzoate (E211)⚠ Moderate
Show original label text

cooked chickpeas (63%) (chickpeas, water], sweet chilli sauce (13%) [water, sugar, vinegar, thickener (1442), salt, dehydrated vegetables, spices, spice extract, preservative (202), vegetable oil], tahini (sesame paste), canola oil, vinegar, salt, food acid (330), garlic, chilli, vegetable gum (415), preservatives (202, 211), allergen advice: sesame, may be present: tree nuts, nutrition information servings per pack: 10 serving size: 20g avg, qty, per avg, qty, serving 20g per 100g energy 197kj 983kj 235(cal) 47(cal) 1,2g not detected detected 2,9g 0,39 4,19 1,49 109mg protein gluten 6,7 not fat, total saturated carbohydrate sugars sodium 14,4g 1,6g 20,49 7,1g 546mg keep refrigerated 1°c to 4°c, consume within 9 31272600117 reg no 2865

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.

Per-ingredient concern · chemical identity, not food safety

  1. 01CHICKPEACompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03CANOLA OILCompoundNot assessed
  4. 04ACETIC ACIDActiveNot assessed
  5. 05VINEGARCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07GARLICCompoundNot assessed
  8. 08CAPSICUMCompoundNot assessed
  9. 09AVIGLYCINECompoundNot assessed

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