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  3. Sweet hot crazy dressing
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Condiments · 0070381121304

Sweet hot crazy dressing

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Cane sugar53.6%—›
  • Water23.2%—›
  • Hot sauce11.6%—›
  • Sugar5.8%—›
  • Water2.9%—›
  • Red chili pepper1.5%—
  • Distilled vinegar0.7%—›
  • Garlic0.4%—›
  • Salt0.2%—›
  • E4150.2%—
  • Chili paste5.8%—
  • Chili pepper2.9%—›
  • Salt1.5%—›
  • Distilled vinegar0.7%—›
  • E2020.4%—
  • E2220.2%⚠ Moderate
  • Preservative0.2%—
  • E4150.2%—
  • Soy sauce2.9%—›
  • Water1.5%—›
  • Wheat0.7%—›
  • Soya bean0.4%—›
  • Salt0.2%—›
  • E2110.2%⚠ Moderate
  • Preservative0.2%—
  • Distilled white vinegar1.5%—
  • Modified food starch0.7%—›
  • Sherry cooking wine0.4%—
  • Sherry wine0.2%—
  • Salt0.2%—›
  • Salt0.2%—›
  • Garlic<0.1%—›
  • Spice<0.1%—›
  • E202<0.1%—
  • E211<0.1%⚠ Moderate
  • Preservative<0.1%—
  • E415<0.1%—
Show original label text

Cane sugar, water, chili sauce (sugar, water, pickled red chili, distilled vinegar, garlic, salt, xanthan gum), chili paste (chili, salt, distilled vinegar, potassium sorbate and sodium bisulfite [preservative], xanthan gum), soy sauce (water, wheat, soybeans, salt, sodium benzoate [preservative]), distilled white vinegar, modified food starch, sherry cooking wine (sherry wine, salt), salt, dehydrated garlic, spices, potassium sorbate and sodium benzoate (as preservatives), xanthan gum.

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.
  • Sodium hydrogen sulphiteSulphite; asthma/allergic-type reactions.

Per-ingredient concern · chemical identity, not food safety

  1. 01SUGARCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03Hot SauceCompoundNot assessed
  4. 04Soy sauceCompoundNot assessed
  5. 05Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07GARLICCompoundNot assessed
  8. 08SPICECompoundNot assessed

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