Wok Sauce
61
Nutrition Score
Moderate

Wok Sauce

20154189
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
90
Hazard Score
Healthy
67
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.
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
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.
Tomato Paste
TomatoPaste  ·  No known concerns
Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.
Carrot
Carrot  ·  No known concerns
Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.
Soy Sauce
SoySauce  ·  −2 pts
Contains soybeans
Fermented liquid seasoning made from soybeans and wheat, salty and savory, used widely in Asian cooking. Contains soy allergen.
germinated bamboo seeds
No known concerns
green peppers
No known concerns
Modified Starch
ModStarch  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Chemically or physically treated starch for improved cooking properties. Generally safe.
Vinegar
Vinegar  ·  No known concerns
Sour liquid made by fermenting alcohol into acetic acid, used as a preservative and flavoring in dressings and pickles.
Sesame Oil
SesameOil  ·  No known concerns
Contains sesame
Edible vegetable oil derived from sesame seeds. Frequently used in Asian cuisine.
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.
Ascorbic Acid (Vitamin C)
E300  ·  No known concerns
Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.
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