Milk Chocolate Fitness
50
Nutrition Score
Moderate

Milk Chocolate Fitness

5900020025395
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
63
Hazard Score
Use with caution
72
Mirella Index
Everyday
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.
Rice
Rice  ·  No known concerns
Staple cereal grain, boiled or steamed and eaten as a side dish or ingredient worldwide.
Corn Flour
Cornflour  ·  No known concerns
Finely ground flour milled from whole corn kernels, used in breads, tortillas, and batters.
Rice Starch
RiceStarch  ·  No known concerns
Starch from rice grains. Mild flavour, gluten-free, used as thickener and coating agent.
Chocolate
Chocolate  ·  −3 pts
Moderate health concern
Sweet food made from roasted cacao beans, combined with sugar and often milk. High in added sugar and saturated fat in most confectionery forms.
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.
Whole Milk Powder
WholeMilkPow  ·  No known concerns
Contains milk
Dehydrated whole cow's milk. Contains lactose and casein; allergen for milk-sensitive individuals.
Cocoa Butter
CocoaButter  ·  No known concerns
Natural fat from cocoa beans. Rich in stearic acid; neutral effect on LDL cholesterol.
Cocoa Mass (Liquor)
CocoaMass  ·  No known concerns
Pure ground cocoa beans. The foundational component of high-quality dark chocolate. Rich in polyphenols.
Milk Fat (Butterfat)
MilkFat  ·  No known concerns
Contains milk
Natural fat present in milk and dairy products. Essential for traditional butter and rich textures.
Soy Lecithin
SoyLecithin  ·  No known concerns
Contains soybeans
Emulsifier derived from soybean oil. Widely used in chocolate and baked goods. Generally safe.
Polyglycerol Polyricinoleate (PGPR)
E476  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Emulsifier in chocolate used to reduce viscosity and replace cocoa butter. Generally safe.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Glucose Syrup
GlucSyrup  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Refined sweetener from hydrolysed starch. High glycaemic index; linked to blood sugar spikes.
Barley Malt
Malt  ·  No known concerns
Contains cereals containing gluten
Barley grain sprouted and dried to make a natural sweetener and flavoring. Used in bread, beer, and breakfast cereals; contains gluten.
Invert Sugar
InvertSugar  ·  −8 pts
Moderate health concern Source: EFSA, FDA
Hydrolysed sucrose syrup used in confectionery.
Glycerol (Glycerin)
E422  ·  No known concerns
Humectant used to maintain moisture in cakes, protein bars, and chocolates. Generally safe but can cause mild digestive issues in massive doses.
Palm Oil
Palm-Oil  ·  −5 pts
Moderate health concern Source: WHO, EFSA
Widely used vegetable fat. High in saturated fats; linked to cardiovascular risk. Environmental concerns.
Molasses
Molasses  ·  No known concerns
Thick dark byproduct of sugar refining containing significant trace minerals, calcium, and iron.
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.
Cocoa Powder
CocoaPow  ·  No known concerns
Decocoated cocoa solids providing rich chocolate flavor and intense antioxidant flavonoids.
Lecithin
E322  ·  No known concerns
Natural emulsifier often derived from soy or eggs. Completely safe.
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.
sunflower oil
sunflower oil  ·  No known concerns
Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.
Sodium Phosphate
E339  ·  −2 pts
Phosphate additive; high intake of phosphates is monitored.
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.
Niacin (Vitamin B3)
Niacin  ·  No known concerns
Essential B vitamin involved in energy metabolism, added to fortify flour and cereals.
Pantothenic Acid (B5)
PantAcid  ·  No known concerns
Essential B vitamin involved in energy metabolism, added to fortify cereals and supplements.
Riboflavin (Vitamin B2)
E101  ·  No known concerns
Essential B vitamin that also acts as a natural yellow-orange food colorant, added to fortify cereals and dairy alternatives.
Vitamin B6 (Pyridoxine)
VitB6  ·  No known concerns
Essential B vitamin involved in protein metabolism and brain development, added to fortify cereals and supplements.
Folic Acid (Vitamin B9)
FolicAcid  ·  No known concerns
Synthetic form of vitamin B9, added to fortify flour and cereals. Important for cell growth and preventing birth defects.
Calcium Carbonate
CalciumCarb  ·  No known concerns
Common calcium supplement and anti-caking agent. Found naturally in chalk and limestone.
Iron (Ferrous Sulphate)
IronFort  ·  No known concerns
Mineral fortification added to cereals and flour. Essential nutrient; safe at normal levels.
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