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Frozen phyllo dough rolls BOREK with chicken, mushrooms, onions, 2,4 kg (120g x 20 vnt)

Frozen phyllo dough rolls BOREK with chicken, mushrooms, onions, 2,4 kg (120g x 20 vnt)

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Frozen phyllo dough rolls BOREK with chicken, mushrooms, onions, 2,4 kg (120g x 20 vnt)

Barcode: MISSING_BARCODE_15e1c814-a6c5-4ede-961d-d264d7e497b7
Country of origin: Ukraine
Description

Delicious, soft frozen phyllo dough rolls filled with chicken, mushrooms, and onions. A perfect snack that is quick to prepare and loved by everyone. 2.4 kg (120g x 20 pcs).

Ingredients

Net weight 2.4 kg. Ingredients: filling (chicken 23%, cooked mechanically separated chicken - 14.9%, confectionery fats (vegetable oils and fats (refined, deodorized, bleached): palm oil, sunflower oil; fatty acid emulsifiers: fatty acid monoglycerides and diglycerides); natural tocopherol mix), water, cooked mushrooms 9%, fried onions 8.7% (fresh onions, refined deodorized sunflower oil), fresh onions - 7.6%, refined deodorized sunflower oil, table salt, ground black pepper, dried basil, flavoring (dextrose, flavor and taste enhancers (E621, E627, E631), mushroom flavoring)); dough (wheat flour, drinking water, refined deodorized sunflower oil, corn starch, table salt, sugar, wheat gluten, dough conditioners); water, complex preparation 'Liezon' (wheat flour, maltodextrin, vegetable proteins, thickener E466), refined deodorized sunflower oil); toppings (flax seeds, sunflower seeds). May contain traces of lactose and egg powder. Preparation method: remove products from the outer packaging, without thawing, place on a baking sheet. Preheat the oven to 210 °C and bake at 180-185 °C for 17-25 minutes (minimum) until golden brown. Store at -18 °C.

Additives

Salt

Sugar

Monosodium Glutamate (E621)

Disodium Guanylate (E627)

Disodium Inosinate (E631)

Carboxymethylcellulose, sodium carboxymethylcellulose (E466)

Allergens

Wheat

Gluten

Milk

Eggs

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may contribute to high blood pressure and cardiovascular issues.

Sugar: Overconsumption can lead to weight gain and increased risk of type 2 diabetes and dental issues.

Monosodium Glutamate: Enhances flavor but may cause reactions like headaches or nausea in sensitive individuals.

Disodium Guanylate: Used as a flavor enhancer; can cause mild digestive discomfort for some people.

Disodium Inosinate: Commonly used with E621 to boost umami flavor; excessive consumption may not be suitable for individuals with gout.

Sodium Carboxymethyl Cellulose: Used as a thickener or stabilizer, generally recognized as safe but may cause mild digestive discomfort in large amounts.

Additives Overview

Powered by AI

The frozen phyllo dough rolls BOREK are generally safe for consumption, given that they contain common ingredients. However, individuals with allergies to chicken, gluten, or seeds should exercise caution. The use of flavor enhancers such as E621, E627, and E631 may cause mild reactions in sensitive individuals. Overall, the product should be consumed in moderation as part of a balanced diet.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
1257 kJ
Calories
300.42 kcal
Fats
+103%
20g
Saturated Fats
7g
Carbohydrates
-29%
22.1g
Sugars
-84%
2.1g
Proteins
+13%
8.3g
Salt
-64%
0.9g

How long would it take to burn off calories of this product?

300.42 kcal
Calories
1h 10min
Walking
30min
Running
40min
Cycling

Product Analysis

Powered by AI

The frozen phyllo dough rolls BOREK are generally safe for consumption, given that they contain common ingredients. However, individuals with allergies to chicken, gluten, or seeds should exercise caution. The use of flavor enhancers such as E621, E627, and E631 may cause mild reactions in sensitive individuals. Overall, the product should be consumed in moderation as part of a balanced diet.

Other details

Added
January 19, 2025 at 08:57:31 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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