Ferrero Nutella Hazelnut spread is a smooth hazelnut and chocolate spread, Nutella is similar to peanut butter but a lot sweeter.
Unlike most sandwich spreads it does not contain gluten as well as no trans-fats which makes it preferred among most sandwich spreads.
It is high in fibre at 1 gm per 37 gm serving (2 tbs) and if had with whole wheat bread it can increase the fibre content of the meal.
The product however is high in sugar at 21 gm per 37 gm serving which makes it unsuitable for diabetics and those trying to lose weight.
The foodnetindia rating for this product :-Foodnetindia safety rating : 4 -(On a scale of 1 to 10 from very unsafe to very safe)
Nutella made from Hazelnuts could provide protection for the heart and some nutrients as well but because of its high fat and sugar content we are forced to give it a lower rating of 4. Nutella contains Palm Oil which unlike most other vegetable oils, is primarily saturated fat, it is better suited for cooking. It does not have too much PUFA, which can get oxidized under heat and is rendered toxic.
A ruling from the European Food Safety Authority said that palm oil is a ‘potential health concern’ when improperly processed. The safety authority said that current levels of glycerol-based process contaminants found in palm oil are ‘potential health concern’. Animal studies have identified these contaminants, which are formed when vegetable oils are heated to high temperatures and then refined, as both genotoxic (damaging to DNA) and carcinogenic (causing cancer). Of all vegetable oils, palm oil was found to have the highest levels of these contaminants. At high levels of exposure, these contaminants are a health hazard for all age groups, the authority concluded, expressing particular concern for infants, toddlers and children under the age of 10.
Foodnetindia wholesomeness rating : 5 – (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
Hazelnuts has been considered as a heart healthy food and according to the 2011 issue of the European Journal of Clinical Nutrition, it was found eating 30 gm of hazelnuts every day may lead to a decrease in cholesterol levels.
However the high fat and sugar content in it is highly detrimental for health and should be strictly consumed in small quantities.
Ingredients in Ferrero Nutella Hazelnut Spread which are a concern:
Edible Vegetable Oil
Emulsifier IN 322
Ferrero Nutella Hazelnut Spread contains 21 gm per serving of 37 gm. This food product does not specify which sugar has been used. This is important because different sugars have different metabolic effects. For example, Sucrose (Cane Sugar) is very different from Fructose (Fruit Sugar). Some foods use high fructose corn syrup which may be harmful in much lower quantities than sucrose. We believe that it is not responsible behaviour for a brand to not clearly state what ingredients have been used.
Edible vegetable oil
This food product does not specify which edible vegetable oil has been used. We believe that it is not responsible behaviour for a brand to avoid clearly stating what ingredients have been used.
Certain vegetable oils contain very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which could be harmful in excess. Excess polyunsaturated fats may react with oxygen and oxidised Omega-6 fats can damage body functions and perhaps even vital structures like DNA. In addition, consumers need clear information about the type of vegetable oil used, so that they can take action to maintain a healthy balance between Omega-3 and Omega-6 fatty acid consumption.
Emulsifier IN 322
Lecithin, partially hydrolysed, E322 (ii), is a subclass of Lecithins (E322 As a rule, therefore, it cannot be determined whether GM soybeans were used in the manufacture of a lecithin preparation. Soybeans:as a rule, soya raw materials that are traded internationally stem either wholly or partially from genetically modified plants. Lecithins play important roles in the transmission of nerve impulses as well as fulfilling other biological functions. They are present in all living cells and are significant constituents of nerve and brain tissues. Lecithins are capable of forming micelles in aqueous solution hence are employed in foods as emulsifiers.
Other ingredients that are in the product but not a major source of concern in our opinion are:
Low fat cocoa powder
Skimmed milk powder
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