At a glance
Summary
This product is heavily processed, containing multiple additives such as emulsifiers and preservatives, which contribute to its ultra-processed nature. The presence of refined sugar and vegetable oils, including palm oil, further detracts from its nutritional quality. While it does contain some beneficial ingredients like dried fruits and yeast, the overall ingredient list and processing level significantly impact its healthiness.
Key ingredients 12
Dried Fruit BlendGood
Dried fruit blend provides natural sweetness and adds fiber and antioxidants to the product. Currants, sultanas, and raisins are rich in vitamins and minerals. They contribute to the overall flavor and nutritional profile of the teacakes.
Risks
Dried fruits are high in natural sugars, which can contribute to calorie intake if consumed in excess.
Benefits
Rich in dietary fiber and antioxidants, supporting digestive health and providing essential nutrients.
WaterNeutral
Water is a basic ingredient used to hydrate and bind ingredients in baked goods. It is essential for the dough formation and texture. Water itself does not provide any nutritional value.
See more about Water →YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Contributes to the leavening process and can enhance the nutritional profile with B vitamins.
SaltNeutral
Salt is used to enhance flavor and preserve the product. It is essential for various bodily functions but should be consumed in moderation. Excessive salt intake can lead to hypertension and cardiovascular issues.
Risks
Excessive salt intake can lead to high blood pressure and increased risk of heart disease.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Gelling Agent E466Neutral
E466, also known as carboxymethyl cellulose, is used to improve texture and stability in baked goods. It is a common food additive with no significant nutritional value. Generally considered safe, but excessive consumption may cause digestive issues.
Risks
Excessive consumption may lead to digestive discomfort in sensitive individuals.
Emulsifiers E471, E481, E472eNeutral
Emulsifiers like E471, E481, and E472e are used to improve texture and extend shelf life. They help blend ingredients that would otherwise separate. While generally recognized as safe, they provide no nutritional benefits.
Risks
Excessive consumption may lead to digestive issues in some individuals.
Soya FlourNeutral
Soya flour is used to enhance the protein content and improve texture in baked goods. It is a plant-based protein source but may cause allergies in some individuals. It lacks the complete amino acid profile found in animal-based proteins.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Provides plant-based protein and can improve the nutritional profile of baked goods.
Preservative Calcium PropionateNeutral
Calcium propionate is used to prevent mold growth and extend shelf life. It is a common preservative in baked goods and is generally recognized as safe. However, some individuals may experience sensitivity or allergic reactions.
Risks
May cause allergic reactions or sensitivities in some individuals.
Benefits
Helps prevent spoilage and extend the shelf life of baked goods.
Flour Treatment Agents Ascorbic Acid, E920Neutral
Ascorbic acid (Vitamin C) and E920 (L-cysteine) are used to improve dough strength and elasticity. They are common in commercial baking to enhance texture and volume. Ascorbic acid also provides antioxidant benefits.
Benefits
Ascorbic acid provides antioxidant benefits and improves dough quality.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks the fiber found in whole grains.
Benefits
Enrichment with vitamins and minerals provides essential nutrients that support overall health.
SugarBad
Sugar is used to sweeten the product but is a refined carbohydrate with no essential nutrients. Excessive consumption of sugar can lead to health issues such as obesity and diabetes. It is important to moderate intake to avoid negative health impacts.
Risks
High intake of sugar can lead to weight gain, increased risk of diabetes, and dental issues.
Vegetable OilVery Bad
Vegetable oils such as rapeseed, palm, and sunflower are high in omega-6 fatty acids, which can promote inflammation. These oils are often highly processed and may contain trans fats. Sustainable palm oil is a better choice environmentally but still poses health concerns.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Processing
Ultra-Processed Foods
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