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  3. Whole wheat naan bread
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Plant Based Foods And Beverages · 0021130113422

Whole wheat naan bread

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Whole wheat flour52.8%—
  • Whole wheat flour27.3%—
  • E30012.7%—
  • Flour treatment agent12.7%—
  • Enzyme12.7%—›
  • Fortified wheat flour23.6%—
  • Wheat flour11.8%—›
  • E3755.9%—
  • Reduced iron3%—›
  • E3001.5%—
  • Flour treatment agent1.5%—
  • Thiamin mononitrate0.7%—›
  • E1010.4%—
  • Enzyme0.2%—›
  • Folic acid0.2%—›
  • Buttermilk11.8%—›
  • Skimmed milk5.9%—
  • Buttermilk3%—›
  • Bacterial culture3%—
  • Water5.9%—›
  • Soya bean3%—›
  • Canola oil1.5%—›
  • Wheat bran0.7%—›
  • Wheat flour0.4%—›
  • Baking powder0.2%—
  • E450i<0.1%—
  • E500ii<0.1%—
  • Corn starch<0.1%—›
  • E341i<0.1%—
  • Salt<0.1%—›
  • Ghee<0.1%—›
  • Clarified butter<0.1%—
  • Sugar<0.1%—›
  • Wheat germ<0.1%—›
  • Wheat gluten—›
  • Dextrose—›
  • E1400—
  • Vegetable fiber—
  • Yeast—›
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Whole wheat flour (whole wheat flour, ascorbic acid [added as dough conditioner], enzyme), enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid [added as dough conditioner], thiamine mononitrate, riboflavin, enzyme, folic acid), buttermilk (skim milk, dried buttermilk, bacterial culture), water, soybean and/or canola oil, wheat bran, cultured wheat flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), salt, ghee (clarified butter), sugar, wheat germ, wheat gluten, dextrose, dextrin, vegetable fiber, yeast.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic 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. 01BUTTERMILKCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SOYBEANCompoundNot assessed
  4. 04CANOLA OILCompoundNot assessed
  5. 05BRANCompoundNot assessed
  6. 06WHEATCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08GheeCompoundNot assessed
  9. 09SUGARCompoundNot assessed
  10. 10WHEAT GERMCompoundNot assessed
  11. 11GLUTENCompoundNot assessed
  12. 12GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  13. 13GLUCOSECompoundNot assessed
  14. 14DEXTROSECompoundNot assessed
  15. 15YEASTCompoundNot assessed

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