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Free range egg mayonnaise sandwich
Greenveil's read: acceptable.
- Moderate
- Free range hard-boiled egg48%—
- Wheat f wheat flour25.4%—
- E170i13.4%—
- Iron6.6%—›
- E3753.3%—
- Thiamin1.6%—›
- Water0.8%—›
- Rapeseed oil0.4%—›
- Pasteurised free range egg yolk0.2%—
- Sal tree0.1%—
- Spirit vinegar<0.1%—
- Yeast<0.1%—›
- Emulsifiers<0.1%—
- Mono- and diglycerides fatty acids—
- E472e—
- Wheat gluten—›
- Soya flour—›
- White pepper—›
- Sugar—›
- Palm oil—›
- Flour treatment agent—
- E300—
Show original label text
free range hard-boiled egg (48%), wheat f wheat flour, calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, pasteurised free range egg yolk, sal - spirit vinegar, yeast, emulsifiers (mono - and di-glycerides fatty acids, mono - and di-acetyl tartaric acid esters of mono - and di-glycerides of fatty acids), wheat gluten, soya flour, white pepper, sugar, palm oil, flour treatment agent (ascorbic acid).
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
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Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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