Chocolate with Pear Jelly
37
Nutrition Score
Poor

Chocolate with Pear Jelly

5941047839459
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
84
Hazard Score
Healthy
58
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.
Cocoa Mass (Liquor)
CocoaMass  ·  No known concerns
Pure ground cocoa beans. The foundational component of high-quality dark chocolate. Rich in polyphenols.
Cocoa Butter
CocoaButter  ·  No known concerns
Natural fat from cocoa beans. Rich in stearic acid; neutral effect on LDL cholesterol.
Fructose-Glucose Syrup
FructoseGlucoseSyrup  ·  −5 pts
Moderate health concern Source: FDA, WHO
Refined sweetener, same substance as high-fructose corn syrup/isoglucose. Not considered more harmful than other added sugars by FDA; still a high-glycaemic sweetener best consumed in moderation.
Pear Juice Concentrate
PearJuiceConcentrate  ·  No known concerns
Concentrated pear juice used as a food ingredient.
Rice Flour
RiceFlour  ·  No known concerns
Flour milled from rice grains; common gluten-free cereal flour.
Lemon Juice
LemonJuice  ·  No known concerns
Pectin
E440  ·  No known concerns
Natural gelling agent from fruit peel. Used in jams, jellies, and fruit-based products. Safe.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Potassium Citrate
E332  ·  No known concerns
Salt of citric acid used to regulate acidity and as a preservative in drinks and processed foods.
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.
Shea Butter
SheaButter  ·  No known concerns
Fat extracted from shea tree nuts, used in chocolate and confectionery as a cocoa butter substitute, and in cosmetics.
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.
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