Tuna Salad With Red Beans

73

Nutrition Score

Moderate

Tuna Salad With Red Beans

5202336154821

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

98

Hazard Score

Healthy

70

Mirella Index

Everyday

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

Ingredients

Sweet Corn Kernels

SweetCorn · No known concerns

Whole corn kernels, distinct from corn flour/starch.

BellPepper · No known concerns

Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.

Carrot · No known concerns

Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.

Onion · No known concerns

Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.

Kidney Beans · No known concerns

Red kidney beans, dried and soaked or canned.

Tuna · No known concerns

Oily saltwater fish sold fresh, frozen, or canned. High in protein and omega-3s; may trigger fish allergies.

sunflower oil · No known concerns

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

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.

Natural Flavouring

NatFlavour · No known concerns

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

E330 · No known concerns

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

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