DOR de BATON cu seminte de mac
49
Nutrition Score
Poor

DOR de BATON cu seminte de mac

5941143023431
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
75
Hazard Score
Use with caution
52
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.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Fructose
Fructose  ·  −4 pts
Moderate health concern Source: FDA
Fruit sugar metabolised in the liver. Excessive intake linked to fatty liver and metabolic syndrome.
Yeast
Yeast  ·  No known concerns
Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).
sunflower oil
sunflower oil  ·  No known concerns
Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.
Sorbitol
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.
Soya (Soybean)
SoyaIng  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Contains soybeans
Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.
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.
Gluten
GlutenIng  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Contains cereals containing gluten
Protein complex in wheat, rye and barley. Causes coeliac disease in ~1% of population.
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.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Poppy Seeds
PoppySeed  ·  No known concerns
Tiny, crunchy seeds from the poppy plant, used in baking and as a topping for breads and pastries.
Sodium Stearoyl Lactylate (SSL)
E481  ·  No known concerns
Emulsifier used in baked goods to improve texture and shelf life. Generally 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.
Sorbic Acid
E200  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Naturally occurring preservative used in cheeses, wines and baked goods. Generally considered safe.
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.
Vinegar
Vinegar  ·  No known concerns
Sour liquid made by fermenting alcohol into acetic acid, used as a preservative and flavoring in dressings and pickles.
Sourdough Starter
SourdoughStarter  ·  No known concerns
Live fermentation culture of wild yeast + lactobacilli used to leaven bread.
Whole Wheat Flour
WholeWheatFlour  ·  No known concerns
Contains cereals containing gluten
Ascorbic Acid (Vitamin C)
E300  ·  No known concerns
Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.
Citric Acid
E330  ·  No known concerns
Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.
L-Cysteine
E920  ·  No known concerns
Amino acid used as a dough conditioner to improve elasticity in commercial bread. Often derived from feathers, hair, or synthesized microbially.
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.
Beta-Carotene
E160a  ·  No known concerns
Natural orange-yellow pigment found in carrots. Acts as a precursor to vitamin A; generally safe.
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