Glazed Croissant
6
Nutrition Score
Poor

Glazed Croissant

5941040500011
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
45
Hazard Score
Hazardous
30
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.
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.
Fully Hydrogenated Palm Oil
HydrogPalm  ·  −8 pts
Moderate health concern
Palm oil that has been fully hydrogenated into a solid, shelf-stable fat used in baked goods and spreads. Free of trans fats, but very high in saturated fat.
Whey Powder (Dried Whey)
WheyPowder  ·  No known concerns
Contains milk
Dried form of whey, the liquid left after cheesemaking, used to add protein and texture to processed foods. Contains milk allergen.
Cocoa Powder
CocoaPow  ·  No known concerns
Decocoated cocoa solids providing rich chocolate flavor and intense antioxidant flavonoids.
Soy Lecithin
SoyLecithin  ·  No known concerns
Contains soybeans
Emulsifier derived from soybean oil. Widely used in chocolate and baked goods. Generally safe.
Sorbitan Esters (Unspecified)
SORBITAN_ESTERS_UNSPEC  ·  No known concerns
Emulsifier class E491-E495; used when label names a branded sorbitan-ester product without specifying which ester.
Polyglycerol Esters
E475  ·  −2 pts
Emulsifier made from glycerol and fatty acids, used to blend oil and water in baked goods, margarine, and whipped toppings.
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.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Glucose Syrup
GlucSyrup  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Refined sweetener from hydrolysed starch. High glycaemic index; linked to blood sugar spikes.
Whole Milk Powder
WholeMilkPow  ·  No known concerns
Contains milk
Dehydrated whole cow's milk. Contains lactose and casein; allergen for milk-sensitive individuals.
Starch
Starch  ·  No known concerns
Generic starch, source unspecified on the label (not further identified as corn, potato, wheat, etc).
Ethanol (Food Grade)
Ethanol  ·  No known concerns
Used as a carrier solvent for flavourings or a minor flavour component.
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.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Margarine
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.
sunflower oil
sunflower oil  ·  No known concerns
Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.
Canola Oil (Rapeseed)
CanolaOil  ·  −2 pts
Moderate health concern Source: FDA, EFSA
Vegetable oil derived from a variety of rapeseed. Low in saturated fat, high in monounsaturated fats.
Partially Hydrogenated Oil
PBO  ·  −15 pts
High health concern Source: FDA, WHO
Source of industrial trans fats. Severely increases LDL cholesterol and cardiac disease risk. Strictly regulated.
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.
Yeast
Yeast  ·  No known concerns
Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).
Dried Egg (Egg Powder)
EggPowder  ·  No known concerns
Contains eggs
Whole eggs dehydrated to powder form. Common allergen; used in baked goods and pasta.
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.
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.
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.
Sodium Stearoyl Lactylate (SSL)
E481  ·  No known concerns
Emulsifier used in baked goods to improve texture and shelf life. Generally safe.
Calcium Carbonate
CalciumCarb  ·  No known concerns
Common calcium supplement and anti-caking agent. Found naturally in chalk and limestone.
Beta-Carotene
E160a  ·  No known concerns
Natural orange-yellow pigment found in carrots. Acts as a precursor to vitamin A; generally safe.
Ascorbic Acid (Vitamin C)
E300  ·  No known concerns
Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.
Enzyme (Unspecified)
EnzymeUnspecified  ·  No known concerns
Processing aid enzyme listed on the label without further specification (common for e.g. amylase in baked goods).
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