OREO is a well-loved snack among adults and children alike, but have we asked ourselves before about its ingredients? Does it considered as a healthy snack or not?
If you are curios enough to know about OREO and its ingredients, check this analysis out.
  • Unbleached Enriched Flour:
  • The unbleached enriched flour contains iron, vitamins such as B-1 and B-2, and folic acid. The term ‘’Unbleached’’ means that it is not exposed to chemicals (such as chlorine gas or benzyl peroxide), which are responsible for:
    Making Flour brightly white (Unbleached flour has a light white or a yellow color). Increasing the flour’s size and validity duration.
  • Added sugar:
  • One serving (3 biscuits) contains three and a half teaspoons of sugar.
  • Fructose syrup:
  • A substance that gives sweetness to biscuits.
    Fructose syrup is made from a substance made of starch. It is mainly processed by grinding up corn to produce starch which consists of long chains of glucose. Then an enzyme extracted from fungus is added in order to crack the short chains into free glucose molecules. At this stage, a bacterial enzyme is added to convert a part of the glucose into fructose syrup which is made up of 42% fructose and 53% glucose, equivalent to the sweetness of regular sugar used in the preparation of baked breads.

    Mercola, an American Medical Website, has revealed recently the health risks of having Corn Syrup excessively:
    Corn syrup raises the risk of obesity:
    According to recent study published in ‘’the American journal of clinical nutrition’’, corn syrup breaks in the body and turns into fats. Since Pancreas does not react with this sweeter as it does with sugar, it will not secrete insulin. So that, the liver turns it into fats in more quantities unlike any other type of sugar.
    Corn syrup also raises the risk of having chest allergy, asthma and multiple sclerosis.
    It accelerates aging process significantly.
    It raises the risk of high blood pressure, diabetes and the level of fat in the body. It also may cause imbalance in cholesterol levels.
    However, fructose syrup is a low-priced product if it is compared to white sugar. As we noticed, fructose syrup causes many health risks similar to those caused by sugar. As a result, scientists do not consider it either better or worse than the regular sugar. Yet, you have to pay attention if those two substances exist in one product which may cause double and bigger health risks on the body.

  • Palm oil, with or without canola oil:
  • Palm oil is one of the vegetable oils that are extracted from the fruits of palm trees, especially the nucleus Africans palms and the nucleus Americans palms. Many may confuse between palm oil and the extracted oil from the nucleus palms.
  • Bad health effects of palm oil:
  • One teaspoon of palm oil contains 7 grams of saturated fat.
    It may cause heart disease and blood clots.
    It increases the risk of obesity.
    It increases the risk of diabetes due to high insulin resistance.

    What about canola oil?
    Canola is a sort of rapeseed, mustard or cabbage seeds, usually extracted from rapeseed after grinding them up, turning 43% of the grinded seeds into oil. This oil is considered one of the most healthiest oils for the human body.
    Calcium phosphate- E341:
    It is a chemical substance added to baked breads to mingle the oil ingredients with water ingredients:
    It prevents caking.
    Preserves humidity in the baked products.
    Used in processing flour.
    For those who suffer from kidney problems, you must be aware of the calcium phosphate quantity in the food you consume, as it may cause many health problems.

  • Baking soda:
  • It is added to inflate the pastry. This happens as a result of its reaction with temperature and humidity producing carbon dioxide.
  • Soy lecithin -E321
  • The commercial lecithin is provided as a byproduct during the production of soybean flour and its oil. The name is derived from a Greek word which means egg yolk. This substance makes sweets such as cocoa and cocoa butter solid and inseparable.
  • Vanillin:
  • An industrial flavor, differs from the natural vanilla.
  • Salt.
  • Corn Starch:
  • It is added to increase the food density and size.
  • Cocoa (processed with an alkaline material):
  • Processing takes place in order to darken the color of cocoa and reduce the bitterness. Processed cocoa is mostly found in chocolate drinks and baked products. Unfortunately, this process reduces the level of flavonoid in the cocoa.
  • Chocolate:
  • Any product from hard cocoa and cocoa butter can be called ‘’chocolate’’. In most low-priced muffins, hard cocoa is replaced with cocoa butter with added fat and flavorings.
    P.S: Chocolate is included as the last ingredient, thus it may come to our minds that the product contains a low proportion of chocolate.
What about the components of the padding creamy layer?
The padding creamy layer between the two pieces of biscuits consists of:
Grind sugar
Industrial vanilla.
Granulated sugar.
Vegetable shortening. A term given to any solid fats (such as coconut oil or palm oil), which makes the padding crumbly.
Special ingredients only known by the producing company of OREO which help give Oreo its distinct taste. (We can leave this one to your imagination because honestly we don’t know what are these special ingredients!)
At the end of this ingredient analysis of OREO, we come to a conclusion that:
Oreo is free of industrial food coloring's.
Free of harmful hydrogen fats.
It contains Unbleached Enriched Flour .
Oreo contains 19 grams of sugar per share, equivalent to 3 pieces of biscuits. It also contains fructose syrup.
Did you know that the World Health Organization (W.H.O) emphasizes that the consumption of sugar should not exceed more than 6 teaspoons a day, equivalent to 25 grams per day.
It contains a low proportion of fiber and protein.
Aya Hasanin
دكتورة صيدلانية فلسطينية متزوجة ومقيمة في السودان ، مديرة صيدلية الاتحاد في غزة سابقا ، عملت في الصيدلية المركزية بمكتب الاونروا بغزة وفي مستشفى الحلو الدولي للعقم واطفال الانابيب . مهتمة بمجال التغذية ، حصلت على دورة تدريبية في التغذية الشخصية و عملت أثناء .إقامتها بالسودان في مركز القلب في الخرطوم