sm de gatit cremle
43
Nutrition Score
Poor

sm de gatit cremle

3800222054174
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
84
Hazard Score
Healthy
28
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
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.
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.
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.
Milk Protein
MilkProtein  ·  No known concerns
Contains milk
Concentrated protein extracted from milk (casein and/or whey), added to boost protein content in processed foods. Contains milk allergen.
Modified Starch
ModStarch  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Chemically or physically treated starch for improved cooking properties. Generally safe.
Starch Sodium Octenyl Succinate
E1450  ·  −2 pts
Modified starch (flavour encapsulation, OSA).
Methyl Cellulose
E461  ·  No known concerns
Plant-derived thickener and stabilizer, also used as a binder in vegetarian and vegan meat alternatives.
Xanthan Gum
E415  ·  No known concerns
Thickener and stabilizer produced by bacterial fermentation. Safe in normal food amounts.
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 Phosphate
E339  ·  −2 pts
Phosphate additive; high intake of phosphates is monitored.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
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