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Tesco

Onion Bhajis

Barcode 5063250559297
Not Ultra-Processed

No — Onion Bhajis is not ultra-processed.

The bhajis contain basic ingredients (onion, gram and rice flour, spices, rapeseed oil, lemon juice) plus standard raising agents (disodium diphosphate, sodium bicarbonate) which are simple functional additives allowed as non‑UPF in this framework. There are no industrial sweeteners, flavourings, emulsifiers, stabilisers, or other ultra‑processed ingredients.

Ingredients

No ultra-processed markers
  • OK
    onion (88%)
  • OK
    gram flour
    A fine flour made from ground dried chickpeas (garbanzo beans), used in gluten-free and traditional dishes.
  • OK
    rapeseed oil
    A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
  • OK
    cumin powder
    Ground seeds of Cuminum cyminum, a warm, earthy spice used in various cuisines.
  • OK
    coriander (cilantro seeds)
    Dried seeds of the coriander plant (Coriandrum sativum). Warm, citrusy flavor used ground or as whole seeds in spice blends and curries.
  • OK
    nigella seeds
  • OK
    coriander powder
    Ground coriander seeds, a warm, citrusy spice used worldwide in curry blends and seasoning.
  • OK
    fenugreek leaf
    Dried leaves of the fenugreek plant, used as an herb/spice for aroma and flavor in cooking and traditional medicine.
  • OK
    rice flour
    A finely milled flour from milled rice, commonly used as a gluten-free thickener or flour substitute in baking and cooking.
  • OK
    lemon juice concentrate
    Lemon juice that has been concentrated by removing water; used as a souring agent or flavoring in foods.
  • OK
    cayenne pepper
    Dried and ground hot chili pepper (Capsicum annuum) known for its fiery heat, used to add pungency and warmth to dishes.
  • OK
    red chili purée
    A smooth paste made from red chili peppers, used to add heat and color in dishes. Typically a simple, single-ingredient puree.
  • OK
    salt
    Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
  • OK
    fennel powder
    A finely ground powder made from fennel seeds, with a sweet-anise flavor used in cooking and seasoning.
  • OK
    raising agents (disodium diphosphate, sodium bicarbonate)
    Leavening agents used in baking to produce gas and lift dough.
  • OK
    turmeric. allergy advice the allergens in this product have changed. may contain mustard. suitable for vegetarians storage keep refrigerated. suitable for freezing. ideally freeze as soon as possible after purchase but always by 'use by' date shown. nutrition when oven heated according to instructions typical values per 100g one onion bhaji (45g**) % ri* energy 1073kj/

Common questions about Onion Bhajis

Is Onion Bhajis ultra-processed?

No — Onion Bhajis by Tesco is not ultra-processed, so it is not a UPF (ultra-processed food). The bhajis contain basic ingredients (onion, gram and rice flour, spices, rapeseed oil, lemon juice) plus standard raising agents (disodium diphosphate, sodium bicarbonate) which are simple functional additives allowed as non‑UPF in this framework. There are no industrial sweeteners, flavourings, emulsifiers, stabilisers, or other ultra‑processed ingredients.

What does "ultra-processed" (UPF) mean?

Ultra-processed foods (UPFs) are industrial formulations made with ingredients and additives you wouldn't find in a home kitchen — such as emulsifiers, artificial flavourings, colourings and modified starches. The classification is based on the NOVA system used by researchers and dietitians worldwide.

How can I check whether other foods are ultra-processed?

Scan any barcode — or photograph the ingredients label — with the free Nomi app for iOS and Android. You'll get an instant ultra-processed verdict with every ingredient explained in plain English.

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Product information comes from public databases and Nomi's own analysis, and may contain errors. Always check the packaging. Ultra-processed classification is based on the NOVA food processing system.

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