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Sweet Potato Pie - The Bakery

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Barcode: 0078742023809 (EAN / EAN-13) 078742023809 (UPC / UPC-A)

Brands: The Bakery

Brand owner: Wal-Mart Stores, Inc.

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes

Countries where sold: United States

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Health

Ingredients

42 ingredients

Nonfat milk, whole milk, malto syrup*, sweet potatoes, unbleached, wheat flour, usgar, vegetable oils (palm and soybean), eggs, water, maltitol*, contains 2% less of each of the following: agar, beta carotene (for color), caramel color, carob bean gum, carrageenan, cellulose gum, corn starch, dextrose*, food starch-modified, glucono delta lactone, guar gum, lecithin, maltodextrin, natural and artificial flavors (contains milk), nutmeg, potassium sorbate (preservative), salt, sodium benzoate (preservative), sorbic acid, tapioca dextrin, tapioca starch-modified, tocopherols, turmeric (for color), xanthan gum.

Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E1400 - Dextrin

Additive: E150c - Ammonia caramel

Additive: E160a - Carotene

Additive: E322 - Lecithins

Additive: E406 - Agar

Additive: E407 - Carrageenan

Additive: E410 - Locust bean gum

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E965 - Maltitol

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Maltodextrin
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E1400 - Dextrin

Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
Source: Wikipedia

E150c - Ammonia caramel

E160a - Carotene

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Source: Wikipedia

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E200 - Sorbic acid

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

E306 - Tocopherol-rich extract

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E406 - Agar

Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
Source: Wikipedia

E407 - Carrageenan

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Source: Wikipedia

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

E965 - Maltitol

Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm

Non-vegan
Non-vegan ingredients: Skimmed milk, Whole milk, Egg
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Malto-syrup, Unbleached, Usgar, Contains-2-less-of-each-of-the-following, Tapioca-starch-modified
Some ingredients could not be recognized.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: Nonfat milk, whole milk, malto syrup, sweet potatoes, unbleached, wheat flour, usgar, vegetable oils (palm, soybean), eggs, water, maltitol, contains 2% less of each of the following (agar), beta carotene (for color), caramel color, carob bean gum, carrageenan, cellulose gum, corn starch, dextrose, food starch-modified, glucono delta lactone, guar gum, lecithin, maltodextrin, natural and artificial flavors, nutmeg, potassium sorbate (preservative), salt, sodium benzoate (preservative), sorbic acid, tapioca dextrin, tapioca starch-modified, tocopherols, turmeric (for color), xanthan gum
Nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 2.85714285714286 - percent_max: 100

whole milk -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 50

malto syrup -> en:malto-syrup - percent_min: 0 - percent_max: 33.3333333333333

sweet potatoes -> en:sweet-potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4101 - percent_min: 0 - percent_max: 25

unbleached -> en:unbleached - percent_min: 0 - percent_max: 20

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 16.6666666666667

usgar -> en:usgar - percent_min: 0 - percent_max: 14.2857142857143

vegetable oils -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5

palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 12.5

soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 6.25

eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 11.1111111111111

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10

maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

contains 2% less of each of the following -> en:contains-2-less-of-each-of-the-following - percent_min: 0 - percent_max: 8.33333333333333

agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 8.33333333333333

beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.69230769230769

for color -> en:colour - percent_min: 0 - percent_max: 7.69230769230769

caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667

carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25

cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 5.55555555555556

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.26315789473684

food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5

glucono delta lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455

lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.34782608695652

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4

nutmeg -> en:nutmeg - vegan: yes - vegetarian: yes - ciqual_food_code: 11048 - percent_min: 0 - percent_max: 3.84615384615385

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037

preservative -> en:preservative - percent_min: 0 - percent_max: 3.7037037037037

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.76

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76

preservative -> en:preservative - percent_min: 0 - percent_max: 0.76

sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76

tapioca dextrin -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76

tapioca starch-modified -> en:tapioca-starch-modified - percent_min: 0 - percent_max: 0.76

tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76

turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.76

for color -> en:colour - percent_min: 0 - percent_max: 0.76

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 2 / 5 (value: 4, rounded value: 4)

Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.189732142857142, rounded value: 0.2)

Negative points: 12

Energy: 3 / 10 (value: 1172, rounded value: 1172)

Sugars: 0 / 10 (value: 3.2, rounded value: 3.2)

Saturated fat: 6 / 10 (value: 6.4, rounded value: 6.4)

Sodium: 3 / 10 (value: 304, rounded value: 304)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (12 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (13.6%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (6.4%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (3.2%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.76%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (4.4 ONZ (125 g))	Compared to: Cakes
Energy	1,172 kj (280 kcal)	1,460 kj (350 kcal)	-26%
Fat	13.6 g	17 g	-6%
Saturated fat	6.4 g	8 g	+14%
Monounsaturated fat	5.6 g	7 g	+32%
Polyunsaturated fat	1.2 g	1.5 g	-58%
Trans fat	0 g	0 g
Cholesterol	28 mg	35 mg	+21%
Salt	0.76 g	0.95 g	-15%
Carbohydrates	41.6 g	52 g	-28%
Fiber	0.8 g	1 g	-51%
Sugars	3.2 g	4 g	-90%
Polyols (sugar alcohols)	17 g	21.2 g	+34%
Proteins	4 g	5 g	-9%
Vitamin A	960 µg	1,200 µg	+2,818%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Vitamin B1 (Thiamin)	0 mg	0 mg	-100%
Vitamin B2 (Riboflavin)	0.109 mg	0.136 mg	-64%
Vitamin B3/PP (Niacin)	0.32 mg	0.4 mg	-90%
Folates (total folates)	13 µg	16.2 µg	-84%
Calcium	48 mg	60 mg	-1%
Iron	0.58 mg	0.725 mg	-66%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.19 %	0.19 %

Serving size: 4.4 ONZ (125 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on March 10, 2017, 10:44:36 AM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 10:46:13 AM CEST by org-database-usda.

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Sweet Potato Pie - The Bakery