Donuts chocolat
28
Nutrition Score
Poor

Donuts chocolat

3276550589938
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
46
Hazard Score
Hazardous
51
Mirella Index
Everyday
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Egg
Egg  ·  No known concerns
Contains eggs
Whole chicken egg, used as a binding, leavening, and enriching ingredient in countless recipes. Contains egg allergen.
Palm Oil
Palm-Oil  ·  −5 pts
Moderate health concern Source: WHO, EFSA
Widely used vegetable fat. High in saturated fats; linked to cardiovascular risk. Environmental concerns.
Margarine
Margarine  ·  −2 pts
Spreadable fat made from vegetable oils, used as a butter alternative in baking and on bread. Modern formulations avoid trans fats, though some contain saturated fat.
Partially Hydrogenated Oil
PBO  ·  −15 pts
High health concern Source: FDA, WHO
Source of industrial trans fats. Severely increases LDL cholesterol and cardiac disease risk. Strictly regulated.
Coconut Oil
CoconutOil  ·  −3 pts
Moderate health concern Source: FDA
Edible oil extracted from the kernel or meat of mature coconuts. High in saturated fat.
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.
Mono- and Diglycerides of Fatty Acids
E471  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Common emulsifiers derived from fats. May contain trans fats. Used in bread, margarine, and ice cream.
Beta-Carotene
E160a  ·  No known concerns
Natural orange-yellow pigment found in carrots. Acts as a precursor to vitamin A; generally safe.
Lactic Acid
E270  ·  No known concerns
Natural acid produced by fermentation. Safe preservative and acidity regulator in many foods.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
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.
Yeast
Yeast  ·  No known concerns
Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).
DATEM (Diacetyl Tartaric Acid Esters)
E472e  ·  −2 pts
Moderate health concern Source: EFSA
Emulsifier and dough strengthener used in bread and cakes. Generally safe at permitted levels.
Sodium Stearoyl Lactylate (SSL)
E481  ·  No known concerns
Emulsifier used in baked goods to improve texture and shelf life. Generally safe.
Gluten
GlutenIng  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Contains cereals containing gluten
Protein complex in wheat, rye and barley. Causes coeliac disease in ~1% of population.
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.
Diphosphates (Sodium/Potassium)
E450  ·  −5 pts
Moderate health concern Source: EFSA
Water-binding stabilizers heavily used in industrial minced meat and sausages to artificially add weight. High intake may impair calcium absorption.
Sodium Carbonates (Baking Soda)
E500  ·  No known concerns
Common raising agent and acidity regulator. Safe at normal food use levels.
Glucose (Dextrose)
Glucose  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Simple sugar used as a sweetener, energy source, and in food processing. High GI.
Guar Gum
E412  ·  No known concerns
Natural thickener from guar beans. Used in dairy products, sauces, and gluten-free products.
Lactose
Lactose  ·  −1 pts
Moderate health concern Source: EFSA, FDA
Contains milk
Milk sugar. Causes digestive issues in people with lactose intolerance.
Milk
Milk  ·  No known concerns
Contains milk
Dairy liquid from cows or other mammals, a source of protein and calcium. Contains milk allergen.
Ascorbic Acid (Vitamin C)
E300  ·  No known concerns
Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.
Enzyme (Unspecified)
EnzymeUnspecified  ·  No known concerns
Processing aid enzyme listed on the label without further specification (common for e.g. amylase in baked goods).
Cocoa Powder
CocoaPow  ·  No known concerns
Decocoated cocoa solids providing rich chocolate flavor and intense antioxidant flavonoids.
Soy Lecithin
SoyLecithin  ·  No known concerns
Contains soybeans
Emulsifier derived from soybean oil. Widely used in chocolate and baked goods. Generally safe.
Polyglycerol Polyricinoleate (PGPR)
E476  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Emulsifier in chocolate used to reduce viscosity and replace cocoa butter. Generally safe.
Sorbitan Tristearate
E492  ·  −2 pts
Emulsifier derived from sorbitol and stearic acid, used to stabilize fat-based foods like chocolate coatings and baked goods.
Cocoa Butter
CocoaButter  ·  No known concerns
Natural fat from cocoa beans. Rich in stearic acid; neutral effect on LDL cholesterol.
Milk Powder (Dried Milk)
MilkPowder  ·  No known concerns
Contains milk
Milk with the water removed, sold as a shelf-stable powder for reconstituting or baking. Contains milk allergen.
Cocoa Mass (Liquor)
CocoaMass  ·  No known concerns
Pure ground cocoa beans. The foundational component of high-quality dark chocolate. Rich in polyphenols.
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