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Whole wheat burrito style tortillas
Greenveil's read: consider avoiding.
- High
- Whole wheat flour51.9%—
- Water24%—›
- Palm oil12%—›
- Salt0.6%—›
- E4710.6%—
- Wheat flour0.6%—›
- E500ii0.6%—
- E2820.6%⚠ Low
- E5210.6%—
- Dextrose0.6%—›
- E2970.6%—
- E5410.6%—
- E2020.6%—
- Corn starch0.6%—›
- E341i0.6%—
- Wheat flour0.6%—›
- E5160.6%—
- Contains less than 2% of the following0.6%—
- E4600.6%—
- Cmc gum0.6%—›
- E2230.6%⚠ Moderate
- Wheat starch0.6%—›
- Soya oil0.5%—›
- Hydrogenated soy oil0.3%—
- E341i0.1%—
- E415<0.1%—
- Enzyme<0.1%—›
- Calcium phosphates (E341)⚠ Low
Show original label text
Whole wheat flour, water, palm oil, salt, mono - and diglycerides, wheat flour, sodium bicarbonate, calcium propionate, sodium aluminum sulfate, dextrose, fumaric acid, sodium aluminum phosphate, potassium sorbate, corn starch, monocalcium phosphate, wheat flour, calcium sulfate, contains less than 2% of the following: cellulose, cmc gum, sodium metabisulfite, wheat starch, soybean oil, hydrogenated soybean oil, monocalcium phosphate, xanthan gum, enzymes
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium metabisulphiteSulphite; asthma/allergic-type reactions.
- Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
- 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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for 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.
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