Fidelicios Vită
46
Nutrition Score
Poor

Fidelicios Vită

4820048616492
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
71
Hazard Score
Use with caution
32
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
sunflower oil
sunflower oil  ·  No known concerns
Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.
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.
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.
Potassium Carbonate
E501  ·  No known concerns
Alkaline salt used to regulate acidity and as a raising agent, notably in cocoa processing and noodles.
Polyphosphates
E452  ·  −5 pts
Moderate health concern Source: EFSA
Water-binding phosphate salts used to improve texture and shelf life in processed meat, cheese, and seafood. High phosphate intake is linked to cardiovascular and kidney concerns.
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
Disodium Guanylate
E627  ·  −3 pts
Moderate health concern Source: EFSA
Flavour enhancer often used with MSG to intensify umami taste. Derived from fish or meat.
Disodium Inosinate
E631  ·  −3 pts
Moderate health concern Source: EFSA
Flavour enhancer that boosts umami. Produced from meat or fermented tapioca. Not vegetarian.
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.
Garlic
Garlic  ·  No known concerns
Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.
Ginger
Ginger  ·  No known concerns
Pungent, spicy root used fresh, dried, or ground in cooking and 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.
Celery
Celery  ·  No known concerns
Contains celery
Crunchy stalk vegetable eaten raw or cooked, low in calories. Contains celery allergen.
Parsley
Parsley  ·  No known concerns
Fresh herb used as a garnish and flavoring in a wide range of savory dishes.
Turmeric
Turmeric  ·  No known concerns
Bright yellow spice from a root related to ginger, used in curries and valued for its curcumin content.
Cumin
Cumin  ·  No known concerns
Warm, earthy spice from dried seeds, a key ingredient in curries, chili, and Middle Eastern cooking.
Bay Leaves
BayLeaves  ·  No known concerns
Cinnamon
Cinnamon  ·  No known concerns
Warm, sweet spice made from tree bark, used in baking, drinks, and savory dishes.
Dill
Dill  ·  No known concerns
Feathery herb with a mild, tangy flavor, used fresh or dried in pickles, fish dishes, and sauces.
Carrot
Carrot  ·  No known concerns
Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.
Shallot
Shallot  ·  No known concerns
Small mild onion variety used as a savoury allium ingredient.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Caramel Sugar Syrup
Caramel Sugar Syrup  ·  No known concerns
Caramelised sugar syrup used as a sweetener/flavour component, distinct from E150 caramel colourants.
potato starch
potato starch  ·  No known concerns
Starch extracted from potatoes, used as a thickener and binder in sauces, baked goods, and gluten-free recipes.
Hydrolyzed Vegetable Protein (HVP)
Hydrolyzed Vegetable Protein  ·  −4 pts
Moderate health concern Source: EFSA
Plant protein broken down by acid/enzyme hydrolysis into free amino acids (incl. glutamate); used as a savoury flavour enhancer, similar effect to MSG. Source protein (soy/wheat/corn) may be a separate declared allergen.
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