Name: 7-Eleven Chocolate cupcakes
Brand: 7-eleven
SKU: 409335
Availability: InStock
Rating: 19 (1 reviews)

7-Eleven Chocolate cupcakes

Seven & I Holdings Co., Ltd.

/100

Lab tested

No

Wheat source

Unknown

Flour type

Unknown

Sugar type

Unknown

Oil type

Unknown

What's inside

Vegetable Oil (Palm Oil and Soybean Oil)

High omega-6, oxidative instability from soybean oil, potential allergenicity from soybean oil, excessive intake linked to cardiovascular risk, contamination risks from processing, palm oil associated with saturated fat intake concerns

Corn syrup

Excessive intake associated with insulin resistance, weight gain, metabolic disturbances

High Fructose Corn Syrup

Metabolic disturbances including insulin resistance, obesity risk, contribution to non-alcoholic fatty liver disease, excessive caloric intake

Wheat Starch

Gluten content (potential allergen), possible minor irritant for celiac disease or gluten sensitivity, no toxicity at typical dietary use

Corn Flour

High omega-6 fatty acids when consumed as primary fat source, potential contamination with mycotoxins if improperly stored, processing byproducts depending on production method, limited nutritional value

Propylene Glycol Monoester

Possible mild allergic reactions, gastrointestinal discomfort in sensitive individuals, potential cumulative exposure concerns from processed foods

Titanium Dioxide

Potential inhalation toxicity as a suspected carcinogen in nanoparticle form, regulatory restrictions on food use in some jurisdictions, possible photocatalytic oxidative stress

Natural and Artificial Flavors

Lack of transparency, may contain solvents or preservatives, ultra-processed, no nutritional value

Guar gum

Possible gastrointestinal discomfort in high amounts, rare allergenic potential

Soy Lecithin

Potential residual hexane solvent exposure, mild estrogenic effects, allergen concerns for soy-sensitive individuals, processing intensity

DATEM

Possible allergenicity, synthetic additive, minimal digestive discomfort in sensitive individuals

Caramel color

Potential contamination with 4-MEI (4-methylimidazole), possible carcinogen in high amounts, regulatory limits in some jurisdictions

Soybean oil

PUFA-dominant oil, high omega-6 content, oxidative instability, mild allergen potential, hexane extraction residues possible

Natural flavors

Lack of transparency, potential for allergenic or sensitizing compounds, ultra-processed, no nutritional value

Sugar

Provides quick energy

Water

Vital for hydration, solvent properties, supports physiological processes

Wheat Flour

Source of carbohydrates, provides energy, contains some proteins and dietary fiber

Malted Barley Flour

Adds fermentable sugars for yeast activity, contributes flavor and browning in baked goods, source of dietary fiber and nutrients

Niacin

Supports cellular energy production, may help lower cholesterol levels at therapeutic doses

Reduced Iron

Prevents and treats iron deficiency anemia, essential for oxygen transport in blood

Thiamin Mononitrate

Essential vitamin for energy metabolism, nervous system function, and carbohydrate processing

Riboflavin

Supports energy metabolism, antioxidant activity, supports cellular function

Folic acid

Prevents neural tube defects, supports red blood cell formation, aids DNA synthesis

Cocoa (Processed with Alkali)

Improved solubility, milder flavor, used in food flavoring

Eggs

Provides high-quality protein, essential amino acids, vitamins, and emulsification properties

Dextrose

Provides quick energy source, used in medical settings for hypoglycemia treatment

Sodium Acid Pyrophosphate

Leavening agent, pH control, texture enhancement

Baking soda

Leavening agent, mild abrasive and pH neutralizer

Monocalcium phosphate

Leavening agent in baked goods, source of dietary calcium and phosphorus

Modified Corn Starch

Thickening agent, improves texture and stability in food formulations

Mono- and Diglycerides

Improves texture and stability of food products, extends shelf life

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Glycerine

Moisture retention, skin hydration, solvent and sweetening agent in foods

Calcium Carbonate

Provides dietary calcium, used for coloring and as an anti-caking agent

Corn starch

Thickening agent, stabilizes texture in foods

Wheat Gluten

Improves dough elasticity and texture, supports structure in baked goods

Calcium Sulfate

Source of calcium, improves food texture, nutrient fortification

Sodium Stearoyl Lactylate

Improves texture and shelf-life, stabilizes emulsions in food

Polysorbate 60

Emulsifier, stabilizes mixtures of oil and water

Polysorbate 80

Effective emulsifier, stabilizes formulations, low toxicity, biodegradable

Bleached Wheat Flour

Improved baking performance, consistent white color, functional texture in breaded/battered products

Sodium alginate

Thickening agent, stabilizer, improves texture and shelf-life in food

Potato Starch

Provides carbohydrate energy, effective thickening and binding properties in foods

Agar

Used as a vegetarian gelatin substitute, fiber source, stabilizer and thickener

Xanthan Gum

Improves texture and viscosity, stabilizes emulsions, enhances mouthfeel

Monoglycerides

Improves texture and stability of emulsified food products, enhances shelf life

Enzymes

Improve food digestion, enhance food processing efficiency, reduce processing times

Maltodextrin

Provides bulk and texture in food products, easily digestible carbohydrate source

Sunflower Lecithin

Emulsification, phospholipid source, non-soy alternative

Sorbitan Monostearate

Emulsifier improving texture and stability of formulations

Ascorbic Acid

Antioxidant, supports collagen synthesis, aids immune function

Tricalcium phosphate

Calcium source useful for bone health, anti-caking agent improving product stability

Sodium hexametaphosphate

Moisture retention in foods, sequestrant properties improve texture and stability

Colored With Extractives of Turmeric and Annatto Seed

Natural coloring agent, antioxidant properties, anti-inflammatory effects (primarily from turmeric), potential antimicrobial benefits

Citric acid

Acidulant to adjust pH, preservative to inhibit microbial growth, enhances flavor in food applications

Potassium Sorbate and Sorbic Acid

Effective preservative against molds and yeasts, extends shelf life of food products

Sodium Bicarbonate

Leavening agent, pH neutralizer, antacid properties at controlled doses

Beta carotene

Antioxidant properties, provitamin A activity supporting vision and immune function

Other info

Packaging

Plastic

Serving size: 113 g

Amounts per serving, from the product nutrition label or trusted public sources when available.

Calories400 kcal

Total Fat12 g

Saturated Fat4.50 g

Trans Fat0 g

Cholesterol10 mg

Sodium350 mg

Total Carbohydrates70 g

Dietary Fiber1 g

Total Sugars50 g

Added Sugars49.95 g

Protein3 g

Calcium220 mg

Iron0.90 mg

Potassium110 mg

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What's inside

Vegetable Oil (Palm Oil and Soybean Oil)

Corn syrup

High Fructose Corn Syrup

Wheat Starch

Corn Flour

Propylene Glycol Monoester

Titanium Dioxide

Natural and Artificial Flavors

Guar gum

Soy Lecithin

DATEM

Caramel color

Soybean oil

Natural flavors

Sugar

Water

Wheat Flour

Malted Barley Flour

Niacin

Reduced Iron

Thiamin Mononitrate

Riboflavin

Folic acid

Cocoa (Processed with Alkali)

Eggs

Dextrose

Sodium Acid Pyrophosphate

Baking soda

Monocalcium phosphate

Modified Corn Starch

Mono- and Diglycerides

Salt

Glycerine

Calcium Carbonate

Corn starch

Wheat Gluten

Calcium Sulfate

Sodium Stearoyl Lactylate

Polysorbate 60

Polysorbate 80

Bleached Wheat Flour

Sodium alginate

Potato Starch

Agar

Xanthan Gum

Monoglycerides

Enzymes

Maltodextrin

Sunflower Lecithin

Sorbitan Monostearate

Ascorbic Acid

Tricalcium phosphate

Sodium hexametaphosphate

Colored With Extractives of Turmeric and Annatto Seed

Citric acid

Potassium Sorbate and Sorbic Acid

Sodium Bicarbonate

Beta carotene

Other info

Packaging

Nutrition facts

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