Ratatouille
71
Nutrition Score
Moderate

Ratatouille

4056489516118
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
89
Hazard Score
Healthy
81
Mirella Index
Gourmet
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Zucchini (Courgette)
Zucchini  ·  No known concerns
Mild, tender summer squash eaten raw, grilled, roasted, or baked into breads.
Tomato
Tomato  ·  No known concerns
Juicy red fruit used as a vegetable in countless savory dishes, sauces, and salads.
Bell Pepper
BellPepper  ·  No known concerns
Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
Eggplant (Aubergine)
Eggplant  ·  No known concerns
Purple-skinned vegetable with spongy flesh, eaten cooked in stews, grilled, or roasted.
Potato
Potato  ·  No known concerns
Starchy root vegetable eaten boiled, baked, fried, or mashed, a staple food in many cuisines.
sunflower oil
sunflower oil  ·  No known concerns
Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.
Glucose (Dextrose)
Glucose  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Simple sugar used as a sweetener, energy source, and in food processing. High GI.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Tomato Paste
TomatoPaste  ·  No known concerns
Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.
Olive Oil
OliveOil  ·  No known concerns
Healthy monounsaturated fat from olives. Rich in polyphenols and oleic acid; supports heart health.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
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.
Garlic
Garlic  ·  No known concerns
Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.
Modified Starch
ModStarch  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Chemically or physically treated starch for improved cooking properties. Generally safe.
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.
Onion Powder
OnionPowder  ·  No known concerns
Dehydrated, ground onion used as a convenient seasoning in spice blends and processed foods.
Basil
Basil  ·  No known concerns
Aromatic herb with a sweet, peppery flavor, used fresh or dried in Mediterranean and Asian dishes.
Rosemary
Rosemary  ·  No known concerns
Fragrant, pine-scented herb used fresh or dried to season roasted meats and vegetables.
Thyme
Thyme  ·  No known concerns
Small-leaved aromatic herb used fresh or dried to season meats, stews, and roasted vegetables.
Chili / Cayenne
Chili  ·  No known concerns
Hot pepper used fresh, dried, or ground to add heat to dishes.
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