Praline

37

Nutrition Score

Poor

Praline

5941047829214

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

82

Hazard Score

Healthy

61

Mirella Index

Everyday

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

Ingredients

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.

CocoaButter · No known concerns

Natural fat from cocoa beans. Rich in stearic acid; neutral effect on LDL cholesterol.

VegOil · No known concerns

General term for oil pressed from plant sources such as soybean, sunflower, or rapeseed, used for cooking and frying.

Palm-Oil · −5 pts

Moderate health concern Source: WHO, EFSA

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

SheaButter · No known concerns

Fat extracted from shea tree nuts, used in chocolate and confectionery as a cocoa butter substitute, and in cosmetics.

Milk Powder (Dried Milk)

MilkPowder · No known concerns

Milk with the water removed, sold as a shelf-stable powder for reconstituting or baking. Contains milk allergen.

Whole Milk Powder

WholeMilkPow · No known concerns

Dehydrated whole cow's milk. Contains lactose and casein; allergen for milk-sensitive individuals.

GlucSyrup · −5 pts

Moderate health concern Source: EFSA, FDA

Refined sweetener from hydrolysed starch. High glycaemic index; linked to blood sugar spikes.

Cocoa Mass (Liquor)

CocoaMass · No known concerns

Pure ground cocoa beans. The foundational component of high-quality dark chocolate. Rich in polyphenols.

E420 · −2 pts

Moderate health concern Source: EFSA, FDA

Sugar alcohol used as a sweetener and humectant. Can have a laxative effect in large amounts.

Coffee · No known concerns

Brewed drink made from roasted coffee beans, valued for its caffeine content and flavor.

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.

Invertase (E1103)

Invertase · No known concerns

Enzyme used in confectionery to soften fondant centres.

Natural Flavouring

NatFlavour · No known concerns

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

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