Asian Style Stir Fry Veg Mix
83
Nutrition Score
Nutritious

Asian Style Stir Fry Veg Mix

4056489447801
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
88
Hazard Score
Healthy
88
Mirella Index
Gourmet
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Carrot
Carrot  ·  No known concerns
Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.
Bean Sprouts (Mung)
Bean Sprouts  ·  No known concerns
Sprouted mung beans, eaten raw or lightly cooked in stir-fries and salads.
White Cabbage
WhiteCabbage  ·  No known concerns
Pale green-white cruciferous vegetable eaten raw in slaws, fermented into sauerkraut, or cooked.
Leek
Leek  ·  No known concerns
Mild onion-family vegetable, eaten cooked in soups and stews. A good source of fiber and vitamin K.
Peas
Peas  ·  No known concerns
Small round legume seeds, eaten fresh, frozen, or dried. A good source of plant protein and fiber.
Cauliflower
Cauliflower  ·  No known concerns
White cruciferous vegetable eaten roasted, steamed, or riced as a low-carb substitute for grains.
Bell Pepper
BellPepper  ·  No known concerns
Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.
Bamboo Shoots
Bamboo Shoots  ·  No known concerns
Edible shoots of bamboo plants, used as a vegetable in Asian cooking.
Snow Peas (Mangetout)
SnowPeas  ·  No known concerns
Flat-podded pea variety eaten whole, pod and all, raw or lightly cooked.
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.
sunflower oil
sunflower oil  ·  No known concerns
Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Water
Water  ·  No known concerns
The most common ingredient 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.
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.
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
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.
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.
Ginger Root Powder
GingerRootPowder  ·  No known concerns
Dried, ground ginger root used as a convenient spice in baking, drinks, and savory cooking.
Onion Powder
OnionPowder  ·  No known concerns
Dehydrated, ground onion used as a convenient seasoning in spice blends and processed foods.
Rice Flour
RiceFlour  ·  No known concerns
Flour milled from rice grains; common gluten-free cereal flour.
Garlic Powder
GarlicPowder  ·  No known concerns
Dehydrated, ground garlic used as a convenient seasoning with a milder flavor than fresh garlic.
Fennel
Fennel  ·  No known concerns
Crunchy, anise-flavored bulb vegetable, eaten raw, roasted, or used as a spice from its seeds.
Star Anise
StarAnise  ·  No known concerns
Star-shaped spice pod with a strong licorice-like flavor, used in Asian cooking and mulled drinks.
Black Pepper
BlackPepper  ·  No known concerns
Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.
Cinnamon
Cinnamon  ·  No known concerns
Warm, sweet spice made from tree bark, used in baking, drinks, and savory dishes.
Wood Ear Mushroom
WoodEarMushroom  ·  No known concerns
Edible fungus (Auricularia) used in Asian cuisine.
Mushroom
Mushroom  ·  No known concerns
Edible fungus eaten cooked in a wide range of savory dishes, a source of B vitamins and umami flavor.
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