Crushed Biscuit

40

Nutrition Score

Poor

Crushed Biscuit

20235239

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

84

Hazard Score

Healthy

36

Mirella Index

Basic

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

wheat · No known concerns

Contains cereals containing gluten

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

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.

Palm-Oil · −5 pts

Moderate health concern Source: WHO, EFSA

Widely used vegetable fat. High in saturated fats; linked to cardiovascular risk. Environmental concerns.

Sodium Carbonates (Baking Soda)

E500 · No known concerns

Common raising agent and acidity regulator. Safe at normal food use levels.

Ammonium Carbonates

E503 · No known concerns

Raising agent used in biscuits and cookies. Decomposes on heating to produce CO2.

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.

E150a · No known concerns

Natural brown colorant made by heating sugar, used to darken drinks, sauces, and baked goods.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

E334 · No known concerns

Natural acid from grapes. Used in wine, baking powder, and confectionery.

Potassium Metabisulfite

E224 · −5 pts

Moderate health concern Source: EFSA

Contains sulphites

Chemical preservative used in commercial vinegars and wines to prevent oxidation. Can release sulfur dioxide, triggering heavy asthmatic/allergic attacks.

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