Le bœuf bourguignon et son gratin dauphinois
90
Nutrition Score
Nutritious

Le bœuf bourguignon et son gratin dauphinois

3302740058677
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
85
Hazard Score
Healthy
95
Mirella Index
Gourmet
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Potato
Potato  ·  No known concerns
Starchy root vegetable eaten boiled, baked, fried, or mashed, a staple food in many cuisines.
Beef Meat
BeefMeat  ·  No known concerns
Lean animal protein rich in iron, zinc, and essential B vitamins.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Wine
Wine  ·  −2 pts
Fermented grape beverage, alcoholic, also used as a cooking ingredient in sauces and marinades.
Cream
Cream  ·  No known concerns
Contains milk
High-fat dairy product skimmed from milk, used to enrich sauces, coffee, and desserts. Contains milk allergen.
Carrot
Carrot  ·  No known concerns
Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.
Pork Meat
PorkMeat  ·  No known concerns
Whole animal protein. Base component of traditional minced meat and sausages.
Tomato
Tomato  ·  No known concerns
Juicy red fruit used as a vegetable in countless savory dishes, sauces, and salads.
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.
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.
Celery
Celery  ·  No known concerns
Contains celery
Crunchy stalk vegetable eaten raw or cooked, low in calories. Contains celery allergen.
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
Leek
Leek  ·  No known concerns
Mild onion-family vegetable, eaten cooked in soups and stews. A good source of fiber and vitamin K.
Mushroom
Mushroom  ·  No known concerns
Edible fungus eaten cooked in a wide range of savory dishes, a source of B vitamins and umami flavor.
Rice Starch
RiceStarch  ·  No known concerns
Starch from rice grains. Mild flavour, gluten-free, used as thickener and coating agent.
Butter (Dairy Fat)
ButterFat  ·  −2 pts
Moderate health concern Source: FDA
Contains milk
Natural dairy fat. High in saturated fat but also contains beneficial fat-soluble vitamins.
Emmental Cheese
Emmental  ·  −3 pts
Swiss cheese known for its large holes and mild, nutty flavor, eaten sliced or melted.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Ascorbic Acid (Vitamin C)
E300  ·  No known concerns
Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
skimmed milk
skimmed milk  ·  No known concerns
Contains milk
Cow's milk with the fat removed, leaving protein, calcium, and lactose. Lower in calories than whole milk; contains milk allergen.
Garlic
Garlic  ·  No known concerns
Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.
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.
Thyme
Thyme  ·  No known concerns
Small-leaved aromatic herb used fresh or dried to season meats, stews, and roasted vegetables.
Black Pepper
BlackPepper  ·  No known concerns
Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.
Nutmeg
Nutmeg  ·  No known concerns
Warm, aromatic spice ground from the seed of the nutmeg tree, used in baking and sauces.
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