Gyoza tofu & vegetable
70
Nutrition Score
Moderate

Gyoza tofu & vegetable

4016337912486
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
83
Hazard Score
Healthy
63
Mirella Index
Everyday
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Cabbage
Cabbage  ·  No known concerns
Leafy cruciferous vegetable eaten raw in slaws, fermented into sauerkraut, or cooked.
Carrot
Carrot  ·  No known concerns
Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
Spinach
Spinach  ·  No known concerns
Leafy green vegetable eaten raw in salads or cooked, high in iron, folate, and vitamin K.
Spring Onion
SpringOnion  ·  No known concerns
Young onion harvested before the bulb fully forms, eaten raw or lightly cooked with a mild flavor.
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.
Tofu
Tofu  ·  No known concerns
Contains soybeans
Soft food made by coagulating soy milk into curds and pressing it into blocks. Contains soy allergen.
Soya (Soybean)
SoyaIng  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Contains soybeans
Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.
Magnesium Chloride
MgChloride  ·  No known concerns
Mineral salt used as a coagulant in tofu production and as a firming/anti-caking agent in processed foods.
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.
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.
Tapioca Starch
TapiocaStarch  ·  No known concerns
Starch from cassava root. Gluten-free thickener and binder used in many food products.
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.
Pea Starch
PeaStarch  ·  No known concerns
Starch extracted from peas, used as a thickener and binder in gluten-free and plant-based products.
corn starch
corn starch  ·  No known concerns
Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.
Mung Bean Starch
MungBeanStarch  ·  No known concerns
Starch extracted from mung beans, commonly used in glass/cellophane noodles (vermicelli).
Soy Protein Isolate
SoyProteinIso  ·  No known concerns
Contains soybeans
Purified soy protein used as a meat extender or nutritional additive.
Sesame Oil
SesameOil  ·  No known concerns
Contains sesame
Edible vegetable oil derived from sesame seeds. Frequently used in Asian cuisine.
Yeast Extract
YeastExt  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Flavour enhancer with natural umami taste from autolysed yeast. Contains naturally occurring glutamates.
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.
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.
Methyl Cellulose
E461  ·  No known concerns
Plant-derived thickener and stabilizer, also used as a binder in vegetarian and vegan meat alternatives.
Garlic
Garlic  ·  No known concerns
Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.
Black Pepper
BlackPepper  ·  No known concerns
Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.
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