Green Peppers. Red Peppers. Yellow Peppers. Red Onions
Green Peppers. Red Peppers. Yellow Peppers. Red Onions appears in 1 indexed US food products. No FDA SAFFA status or CSPI rating is attached in this snapshot, so this page reports prevalence rather than a safety verdict.
What the data can answer
Green Peppers. Red Peppers. Yellow Peppers. Red Onions appears in 1 catalogued products, but this snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to it. This page therefore cannot answer whether the ingredient is safe from those sources. It can show how often it occurs, where it tends to sit on labels, and which kinds of products contain it.
- 1
- catalogued products
- #71,300
- usage rank of 247,206
- 1
- named brands represented
- 96%
- average depth down ingredient lists
Catalog prevalence comes from Open Food Facts ingredient lists. FDA SAFFA and CSPI Chemical Cuisine labels are shown only when the source record contains them.
What this page can and cannot answer
Audit the co-occurring flags first
100% of the linked products contain at least one separately flagged ingredient, making co-occurrence the dominant follow-up question. That figure does not identify Green Peppers. Red Peppers. Yellow Peppers. Red Onions as the trigger. Open records such as Aldi Supreme pizza and inspect which ingredient row carries the caution marker. The 55.0/100 product average is therefore a triage signal for this surrounding formulation set, not an ingredient verdict. Its 96% average label depth helps locate the term when checking the package.
100% of linked products contain a separately flagged ingredient
Processing is unusually concentrated here: Group 4 accounts for 1 of 1 NOVA-tagged records. That describes the surrounding products, not the substance. For a useful comparison, hold category and processing level constant, then inspect which named component changes alongside the caution flag; otherwise the product mix will confound the ingredient question.
Next check: open the lowest-scoring linked formulation and locate the exact caution-marked component.
Green Peppers. Red Peppers. Yellow Peppers. Red Onions ranks above 71.2% of catalogued ingredients
- Usage rank
- #71,300
- of 247,206 ingredients that appear in at least one catalogued product, tied with 175,906 others that also appear in exactly 1 product.
- Typical depth in an ingredient list
- 96%
- Averaged label depth puts Green Peppers. Red Peppers. Yellow Peppers. Red Onions near the end of the captured list (96% of list length, mean slot 52.0). Compound ingredients and OCR noise mean this cannot stand in for quantity.
Ranks use Open Food Facts ingredient rows on this site’s refresh cycle. 247,206 ingredients with ≥1 product appearance enter the ranking. Prevalence and list depth are catalog facts, not toxicology.
Products Containing Green Peppers. Red Peppers. Yellow Peppers. Red Onions
Every indexed product currently listing Green Peppers. Red Peppers. Yellow Peppers. Red Onions (1 total):
Count and score peers around flagged Green Peppers. Red Peppers. Yellow Peppers. Red Onions
Flag-heavy neighborhood — keep count peers and score peers on separate axes for Green Peppers. Red Peppers. Yellow Peppers. Red Onions (1 products).
Similar mean product score
Nearest other ingredients by mean product screening score (floored at ≥50 scored products), distinct from the count row.
What to do with this Green Peppers. Red Peppers. Yellow Peppers. Red Onions record
1 product rows plus any FDA/CSPI fields on Green Peppers. Red Peppers. Yellow Peppers. Red Onions are the evidence base — drill into the listings that matter for your decision.
- Open the product sample for Green Peppers. Red Peppers. Yellow Peppers. Red Onions and read how the term sits on real packages. See listed products
- Browse another ingredient record and keep the same FDA/CSPI and prevalence fields in view. Browse ingredient records
- See the join rules behind screening scores before reading them as dietary advice. See source joins
This page describes published source classifications and product-label coverage. It is not dietary, allergy, or medical advice.
Green Peppers. Red Peppers. Yellow Peppers. Red Onions — common follow-ups
How should I read safety signals when Green Peppers. Red Peppers. Yellow Peppers. Red Onions sits in heavily flagged products? ▼
100% of linked products contain at least one separately flagged ingredient, so the first task is locating which row carries the caution marker — not assuming Green Peppers. Red Peppers. Yellow Peppers. Red Onions is the trigger. None of that replaces a product-, dose-, allergy-, or person-specific determination.
Where does Green Peppers. Red Peppers. Yellow Peppers. Red Onions show up across the catalog? ▼
Green Peppers. Red Peppers. Yellow Peppers. Red Onions sits above the median for catalog prevalence (1 products, #71,300 of 247,206) across 1 named brands. Category mix varies — use the linked records rather than treating any single shelf as representative.
Why is Green Peppers. Red Peppers. Yellow Peppers. Red Onions so common on ingredient lists? ▼
The current source record does not specify a technical effect for Green Peppers. Red Peppers. Yellow Peppers. Red Onions. Its near the end of the captured list and product examples are shown without guessing why manufacturers include it.
Regulatory status: FDA SAFFA (Green Peppers. Red Peppers. Yellow Peppers. Red Onions). Safety ratings: CSPI Chemical Cuisine; product presence: Open Food Facts via PlainFoodSafe (September 2026). Figures are computed from those sources, no editor-typed counts. Methodology · State regulations.