Afterw Cookie Butter
Lab tested
No
Oil type
Unknown
Sugar type
Primary ingredient
Ingredient count
Why this score
For every scoring factor, open the breakdown from the score above.
Sunflower Oil
High omega-6 fatty acid content, oxidative instability leading to lipid peroxidation when heated, excessive intake associated with weight gain
Canola Oil
PUFA oxidation instability, potential processing contaminants in refined oil
Brown Sugar Syrup
High glycemic index, increases risk of obesity, dental caries, metabolic syndrome, linked to type 2 diabetes with excessive consumption
Soy Flour
Processing byproducts, potential allergenicity, moderate endocrine effects due to isoflavones, possible hexane extraction residues
Soy Lecithin
Potential estrogenic effects, hexane solvent residuals from processing, allergenicity concerns, ultra-processed ingredient
Soybean oil
High omega-6 content leading to oxidative instability, excessive dietary intake associated with weight gain and metabolic risk, potential presence of residues from hexane extraction
Wheat Flour
Source of carbohydrates and protein, provides structure in baked goods
Sugar
Provides energy as a carbohydrate source, enhances flavor and palatability
Palm Oil
Provides stable cooking fat due to saturated fat content, source of vitamin E and carotenoids
Leavening (sodium bicarbonate)
Leavening agent in baking, pH buffering capacity
Salt
Essential electrolyte, supports nerve transmission, aids fluid balance
Cinnamon
Flavoring agent, antimicrobial properties at low concentrations
Citric acid
Acidity regulator, preservative, enhances flavor balance
Serving size: 142 g
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