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Nutrition Score

Cake Aux Pommes

5400113743415
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
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Hazard Score
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Mirella Index
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Farine de blé
No known concerns
sirop de glucose-fructose
No known concerns
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.
huile de palme non hydrogénée certifiée durable
No known concerns
purée de pomme
No known concerns
sirop de sucre inverti
No known concerns
huile de colza non hydrogénée
No known concerns
poudres à lever
No known concerns
diphosphate disodique
No known concerns
bicarbonate de sodium
No known concerns
épaississant
No known concerns
Pectin
E440  ·  No known concerns
Natural gelling agent from fruit peel. Used in jams, jellies, and fruit-based products. Safe.
conservateurs
No known concerns
sorbate de potassium
No known concerns
propionate de calcium
No known concerns
correcteur d'acidité
No known concerns
citrates de potassium
No known concerns
citrates de calcium
No known concerns
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.
arôme naturel
No known concerns
acidifiant
No known concerns
acide citrique
No known concerns
stabilisant
No known concerns
Polyphosphates
E452  ·  −5 pts
Moderate health concern Source: EFSA
Water-binding phosphate in processed meat/cheese.
protéine de lait
No known concerns
émulsifiants
No known concerns
mono - et diglycérides d'acides gras
No known concerns
Lecithin
E322  ·  No known concerns
Natural emulsifier often derived from soy or eggs. Completely safe.
colorant
No known concerns
caroténoïdes
No known concerns
Lactose
Lactose  ·  −1 pts
Moderate health concern Source: EFSA, FDA
Contains milk
Milk sugar. Causes digestive issues in people with lactose intolerance.
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