Tsoureki

51

Nutrition Score

Moderate

Tsoureki

5200120040015

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

79

Hazard Score

Use with caution

45

Mirella Index

Basic

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

wheat · No known concerns

Contains cereals containing gluten

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

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.

Margarine · −2 pts

Spreadable fat made from vegetable oils, used as a butter alternative in baking and on bread. Modern formulations avoid trans fats, though some contain saturated fat.

Palm-Oil · −5 pts

Moderate health concern Source: WHO, EFSA

Widely used vegetable fat. High in saturated fats; linked to cardiovascular risk. Environmental concerns.

sunflower oil · No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

CottonseedOil · −1 pts

Vegetable oil pressed from cotton plant seeds, used for frying and in processed foods. Higher in saturated fat than most seed oils.

Water · No known concerns

The most common ingredient in processed foods.

Mono- and Diglycerides of Fatty Acids

E471 · −3 pts

Moderate health concern Source: EFSA, FDA

Common emulsifiers derived from fats. May contain trans fats. Used in bread, margarine, and ice cream.

E330 · No known concerns

Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.

Potassium Sorbate

E202 · −2 pts

Moderate health concern Source: EFSA, FDA

Widely used mild preservative to prevent mold. Generally recognized as safe within standard legal limits.

E160a · No known concerns

Natural orange-yellow pigment found in carrots. Acts as a precursor to vitamin A; generally safe.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

Egg · No known concerns

Whole chicken egg, used as a binding, leavening, and enriching ingredient in countless recipes. Contains egg allergen.

Baker's Yeast (Pressed Yeast)

BakersYeast · No known concerns

Fermentation leavening agent (Saccharomyces cerevisiae) used in bread and baked goods.

Almond · No known concerns

Contains tree nuts

Almond, a tree nut eaten whole, roasted, or ground into flour and butter; also pressed for almond milk. Contains tree nut allergen.

Mahlab (Mahleb)

Mahlab · No known concerns

Aromatic spice ground from the seed kernels of the Prunus mahaleb (St Lucie cherry), used in Middle Eastern and Greek baking.

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.

Calcium Propionate

E282 · −2 pts

Moderate health concern Source: FDA

Antifungal preservative used in sliced breads. May cause behavioral changes or migraines in sensitive children.

Chios Mastic (Gum/Oil)

MasticGum · No known concerns

Aromatic resin/oil from the Pistacia lentiscus tree grown on Chios, used as a chewing-gum flavour/base ingredient.

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