hering marinat cu legume și mărar
57
Nutrition Score
Moderate

hering marinat cu legume și mărar

4056489165521
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
92
Hazard Score
Healthy
60
Mirella Index
Everyday
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Herring
Herring  ·  No known concerns
Contains fish
Oily saltwater fish, eaten fresh, smoked, or pickled. High in omega-3 fatty acids; contains fish allergen.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
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.
Acetic Acid (Glacial)
E260  ·  −2 pts
Moderate health concern Source: FDA
Concentrated acid used to fake traditional fermentation in cheap vinegars (synthetic vinegar). Safe but nutritionally empty.
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
Carrot
Carrot  ·  No known concerns
Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.
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.
Chili / Cayenne
Chili  ·  No known concerns
Hot pepper used fresh, dried, or ground to add heat to dishes.
Juniper Berries
JuniperBerries  ·  No known concerns
Botanical berry used to flavour gin and other spirits.
Bay Leaf
BayLeaf  ·  No known concerns
Aromatic leaf from the bay laurel tree, used whole to flavor soups, stews, and sauces, then removed before serving.
Mustard Seeds
MustardSeedsIng  ·  No known concerns
Contains mustard
Whole spice seed; allergen-relevant in trace amounts.
Dill
Dill  ·  No known concerns
Feathery herb with a mild, tangy flavor, used fresh or dried in pickles, fish dishes, and sauces.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
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