KORVMOJ
100
Nutrition Score
Nutritious

KORVMOJ

1504476540002
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
92
Hazard Score
Healthy
88
Mirella Index
Gourmet
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Kale
Kale  ·  No known concerns
Hardy leafy green, eaten raw in salads, cooked, or baked into chips, high in vitamins A, C, and K.
Lentils
Lentils  ·  No known concerns
Small legume, high in plant protein and fiber, cooked in soups, stews, and salads.
Quinoa
Quinoa  ·  No known concerns
Protein-rich seed cooked like a grain, popular as a gluten-free alternative to rice or couscous.
Onion Powder
OnionPowder  ·  No known concerns
Dehydrated, ground onion used as a convenient seasoning in spice blends and processed foods.
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
Canola Oil (Rapeseed)
CanolaOil  ·  −2 pts
Moderate health concern Source: FDA, EFSA
Vegetable oil derived from a variety of rapeseed. Low in saturated fat, high in monounsaturated fats.
Wheat Protein Isolate
WheatProteinIsolate  ·  No known concerns
Contains cereals containing gluten
Concentrated wheat gluten protein used as a plant protein source.
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
Carrot
Carrot  ·  No known concerns
Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.
Tomato Paste
TomatoPaste  ·  No known concerns
Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.
Ginger
Ginger  ·  No known concerns
Pungent, spicy root used fresh, dried, or ground in cooking and drinks.
Salt (Sodium Chloride)
Salt  ·  −2 pts
Moderate health concern Source: WHO, FDA
Common table salt used for flavouring and preservation. High intake is linked to hypertension.
Potato
Potato  ·  No known concerns
Starchy root vegetable eaten boiled, baked, fried, or mashed, a staple food in many cuisines.
Methyl Cellulose
E461  ·  No known concerns
Plant-derived thickener and stabilizer, also used as a binder in vegetarian and vegan meat alternatives.
Mushroom
Mushroom  ·  No known concerns
Edible fungus eaten cooked in a wide range of savory dishes, a source of B vitamins and umami flavor.
potato starch
potato starch  ·  No known concerns
Starch extracted from potatoes, used as a thickener and binder in sauces, baked goods, and gluten-free recipes.
Processed Eucheuma Seaweed (E407a)
Processed Eucheuma Seaweed  ·  −2 pts
Seaweed-derived thickener/stabiliser (PES), related to carrageenan.
Hydroxypropyl Distarch Phosphate
E1442  ·  −2 pts
Modified starch used as a thickener and stabilizer that holds up well to freezing, heating, and acidic conditions.
Celery Root (Whole)
CeleryRootWhole  ·  No known concerns
Whole root vegetable, distinct from the bare allergen tag.
Turmeric
Turmeric  ·  No known concerns
Bright yellow spice from a root related to ginger, used in curries and valued for its curcumin content.
Cumin
Cumin  ·  No known concerns
Warm, earthy spice from dried seeds, a key ingredient in curries, chili, and Middle Eastern cooking.
Lemon
Lemon  ·  No known concerns
Citrus fruit valued for its tart juice and zest, used as a flavoring, acidifier, and source of vitamin C.
Black Pepper
BlackPepper  ·  No known concerns
Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.
Fennel
Fennel  ·  No known concerns
Crunchy, anise-flavored bulb vegetable, eaten raw, roasted, or used as a spice from its seeds.
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