Bolognaise
63
Nutrition Score
Moderate

Bolognaise

20003937
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
90
Hazard Score
Healthy
59
Mirella Index
Everyday
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Beef Meat
BeefMeat  ·  No known concerns
Lean animal protein rich in iron, zinc, and essential B vitamins.
double tomato
No known concerns
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
Carrot
Carrot  ·  No known concerns
Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.
Sugar (Sucrose)
Sugar  ·  −4 pts
Moderate health concern Source: WHO, FDA
Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.
Modified Starch
ModStarch  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Chemically or physically treated starch for improved cooking properties. Generally safe.
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.
Vegetable Oil
VegOil  ·  No known concerns
General term for oil pressed from plant sources such as soybean, sunflower, or rapeseed, used for cooking and frying.
Lactic Acid
E270  ·  No known concerns
Natural acid produced by fermentation. Safe preservative and acidity regulator in many foods.
Garlic
Garlic  ·  No known concerns
Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.
Yeast Extract
YeastExt  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Flavour enhancer with natural umami taste from autolysed yeast. Contains naturally occurring glutamates.
herbs
No known concerns
Spices
Spices  ·  No known concerns
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
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