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Tesco 2 Iced Belgian Buns

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Tesco 2 Iced Belgian Buns

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Barcode: 5052910960306 (EAN / EAN-13)

Brands: Tesco

Stores: Tesco

Countries where sold: United States

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Health

Ingredients

  • icon

    60 ingredients

    Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sultanas (8%), Palm Oil, Glucose Syrup, Rapeseed Oil, Glacé Cherry Half(Cherry, Glucose-Fructose Syrup, Colour (Anthocyanins), Acidity Regulator (Citric Acid), Preservative (Sulphur Dioxide)), Dried Egg, Yeast, Humectant (Sorbitol Syrup), Invert Sugar Syrup, Emulsifiers (Mono - and Di-Glycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Mono - and Di-Acetyl Tartaric Acid Esters of Mono - and Di-Glycerides of Fatty Acids), Maize Starch, Lemon Oil, Processing Aid (Calcium Sulphate, Sunflower Oil, Acetic Acid, Enzymes), Salt, Egg, Gelling Agent (Pectin), Wheat Starch, Acidity Regulator (Citric Acid), Whey Powder (Milk), Flavouring, Flour Treatment Agent (Ascorbic Acid), Colour (Lutein), Antifoam(Processing Aid (Water, Dimethylpolysiloxane, Glyceryl Monostearate, Polysorbate 60, Silicon Dioxide, Sodium Carboxymethylcellulose, Hydrochloric Acid, Sodium Metabisulphite, Citric Acid))
    Allergens: Eggs, Gluten, Milk, Sulphur dioxide and sulphites

Food processing

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    Ultra processed foods

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

    • Additive: E161b - Lutein
    • Additive: E163 - Anthocyanins
    • Additive: E420 - Sorbitol
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E440 - Pectins
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E900 - Dimethylpolysiloxane and Methylphenylpolysiloxane
    • Additive: E900a - Dimethyl polysiloxane
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • Ingredient: Whey

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E220 - Sulphur dioxide

    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    Source: Wikipedia

  • E223 - Sodium metabisulphite

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E420ii - Sorbitol syrup

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary 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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E507 - Hydrochloric acid

    Hydrochloric acid: Hydrochloric acid is a colorless inorganic chemical system with the formula H2O:HCl. Hydrochloric acid has a distinctive pungent smell. It is mainly produced as a precursor to vinyl chloride for PVC. It is classified as strongly acidic and can attack the skin over a wide composition range, since the hydrogen chloride practically dissociates completely in solution. Hydrochloric acid is the simplest chlorine-based acid system containing water. It consists of hydrogen chloride and water, and a variety of other chemical species, including hydronium and chloride ions. It is an important chemical reagent and industrial chemical, used primarily in the production of polyvinyl chloride for plastic. In households, diluted hydrochloric acid is often used as a descaling agent. In the food industry, hydrochloric acid used as a food additive and in the production of gelatin. Hydrochloric acid is also used in leather processing. Hydrochloric acid was discovered by the alchemist Jabir ibn Hayyan around the year 800 AD. Hydrochloric acid was historically called acidum salis, muriatic acid, and spirits of salt because it was produced from rock salt and "green vitriol" -IronII sulfate- -by Basilius Valentinus in the 15th century- and later from the chemically similar common salt and sulfuric acid -by Johann Rudolph Glauber in the 17th century-. Free hydrochloric acid was first formally described in the 16th century by Libavius. Later, it was used by chemists such as Glauber, Priestley, and Davy in their scientific research. Unless pressurized or cooled, hydrochloric acid will turn into a gas if there is around 60% or less of water. Hydrochloric acid is also known as hydronium chloride.
    Source: Wikipedia

  • E900 - Dimethylpolysiloxane and Methylphenylpolysiloxane

    Polydimethylsiloxane: Polydimethylsiloxane -PDMS- belongs to a group of polymeric organosilicon compounds that are commonly referred to as silicones. PDMS is the most widely used silicon-based organic polymer, and is particularly known for its unusual rheological -or flow- properties. PDMS is optically clear, and, in general, inert, non-toxic, and non-flammable. It is also called dimethylpolysiloxane or dimethicone and is one of several types of silicone oil -polymerized siloxane-. Its applications range from contact lenses and medical devices to elastomers; it is also present in shampoos -as dimethicone makes hair shiny and slippery-, food -antifoaming agent-, caulking, lubricants and heat-resistant tiles.
    Source: Wikipedia

  • E900a - Dimethyl polysiloxane

    Polydimethylsiloxane: Polydimethylsiloxane -PDMS- belongs to a group of polymeric organosilicon compounds that are commonly referred to as silicones. PDMS is the most widely used silicon-based organic polymer, and is particularly known for its unusual rheological -or flow- properties. PDMS is optically clear, and, in general, inert, non-toxic, and non-flammable. It is also called dimethylpolysiloxane or dimethicone and is one of several types of silicone oil -polymerized siloxane-. Its applications range from contact lenses and medical devices to elastomers; it is also present in shampoos -as dimethicone makes hair shiny and slippery-, food -antifoaming agent-, caulking, lubricants and heat-resistant tiles.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Egg, Egg, Whey powder

    Some ingredients could not be recognized.

    We need your help!

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Iron, Thiamin, Glace-cherry-half, Processing-aid, Antifoam, Processing-aid

    Some ingredients could not be recognized.

    We need your help!

    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!

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

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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!

    : Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sultanas 8%, Palm Oil, Glucose Syrup, Rapeseed Oil, Glacé Cherry Half (Cherry, Glucose-Fructose Syrup, Colour (Anthocyanins), Acidity Regulator (Citric Acid), Preservative), Egg, Yeast, Humectant (Sorbitol Syrup), Invert Sugar Syrup, Emulsifiers (mono- and DiGlycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, mono- and DiAcetyl Tartaric Acid Esters of mono- and DiGlycerides of Fatty Acids), Maize Starch, Lemon Oil, Processing Aid (Calcium Sulphate, Sunflower Oil, Acetic Acid, Enzymes), Salt, Egg, Gelling Agent (Pectin), Wheat Starch, Acidity Regulator (Citric Acid), Whey Powder, Flavouring, Flour Treatment Agent (Ascorbic Acid), Colour (Lutein), Antifoam (Processing Aid (Water, Dimethylpolysiloxane, Glyceryl Monostearate, Polysorbate 60, Silicon Dioxide, Sodium Carboxymethylcellulose, Hydrochloric Acid, Sodium Metabisulphite, Citric Acid))
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8 - percent_max: 76
    2. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 8 - percent_max: 42
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.6 - percent_max: 42
      2. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 21
      3. Iron -> en:iron - percent_min: 0 - percent_max: 14
      4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10.5
      5. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 8.4
    3. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 8 - percent_max: 30.6666666666667
    4. Sultanas -> en:sultana - vegan: yes - vegetarian: yes - ciqual_food_code: 13112 - percent_min: 8 - percent: 8 - percent_max: 8
    5. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 8
    6. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8
    7. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8
    8. Glacé Cherry Half -> en:glace-cherry-half - percent_min: 0 - percent_max: 8
      1. Cherry -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 8
      2. Glucose-Fructose Syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 4
      3. Colour -> en:colour - percent_min: 0 - percent_max: 2.66666666666667
        1. Anthocyanins -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
      4. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 2
        1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      5. Preservative -> en:preservative - percent_min: 0 - percent_max: 1.6
    9. Egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 8
    10. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    11. Humectant -> en:humectant - percent_min: 0 - percent_max: 8
      1. Sorbitol Syrup -> en:e420ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    12. Invert Sugar Syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.6
    13. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 6.90909090909091
      1. mono- and DiGlycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.90909090909091
      2. Sodium Stearoyl-2-Lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.45454545454545
      3. mono- and DiAcetyl Tartaric Acid Esters of mono- and DiGlycerides of Fatty Acids -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.3030303030303
    14. Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 6.33333333333333
    15. Lemon Oil -> en:lemon-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 5.84615384615385
    16. Processing Aid -> en:processing-aid - percent_min: 0 - percent_max: 5.42857142857143
      1. Calcium Sulphate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.42857142857143
      2. Sunflower Oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 2.71428571428571
      3. Acetic Acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.80952380952381
      4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.35714285714286
    17. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6
    18. Egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.6
    19. Gelling Agent -> en:gelling-agent - percent_min: 0 - percent_max: 0.6
      1. Pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    20. Wheat Starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.6
    21. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.6
      1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    22. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.6
    23. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6
    24. Flour Treatment Agent -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.6
      1. Ascorbic Acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    25. Colour -> en:colour - percent_min: 0 - percent_max: 0.6
      1. Lutein -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    26. Antifoam -> en:antifoam - percent_min: 0 - percent_max: 0.6
      1. Processing Aid -> en:processing-aid - percent_min: 0 - percent_max: 0.6
        1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.6
        2. Dimethylpolysiloxane -> en:e900a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
        3. Glyceryl Monostearate -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.2
        4. Polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.15
        5. Silicon Dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12
        6. Sodium Carboxymethylcellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12
        7. Hydrochloric Acid -> en:e507 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12
        8. Sodium Metabisulphite -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12
        9. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (One bun (110g))
    Energy 1,502 kj
    (359 kcal)     		1,650 kj
    (395 kcal)
    Fat 9.5 g 10.4 g
    Saturated fat 3.8 g 4.18 g
    Salt 0.6 g 0.66 g
    Carbohydrates 63 g 69.3 g
    Fiber 1.2 g 1.32 g
    Sugars 35.1 g 38.6 g
    Proteins 4.9 g 5.39 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.888 % 8.888 %
Serving size: One bun (110g)

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Product added on by markedtwain
Last edit of product page on by teolemon.

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