Ardealul Vegetable Pate

48

Nutrition Score

Poor

Ardealul Vegetable Pate

5941294000688

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

74

Hazard Score

Use with caution

33

Mirella Index

Basic

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

Ingredients

Water · No known concerns

The most common ingredient in processed foods.

sunflower oil · No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

Modified Starch

ModStarch · −2 pts

Moderate health concern Source: EFSA, FDA

Chemically or physically treated starch for improved cooking properties. Generally safe.

SoyaIng · −2 pts

Moderate health concern Source: EFSA, FDA

Contains soybeans

Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.

WheatStarch · No known concerns

Contains cereals containing gluten

Starch extracted from wheat, used as a thickener; may retain trace gluten.

Onion · No known concerns

Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.

Celery Root (Whole)

CeleryRootWhole · No known concerns

Whole root vegetable, distinct from the bare allergen tag.

Tomato · No known concerns

Juicy red fruit used as a vegetable in countless savory dishes, sauces, and salads.

Chili / Cayenne

Chili · No known concerns

Hot pepper used fresh, dried, or ground to add heat to dishes.

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.

E407 · −5 pts

Moderate health concern Source: EFSA

Thickener extracted from red seaweed. Some controversial evidence links degraded types to gut inflammation.

Monosodium Glutamate

E621 · −5 pts

Moderate health concern Source: EFSA, FDA

Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.

Natural Flavouring

NatFlavour · No known concerns

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

E451 · −5 pts

Moderate health concern Source: EFSA

Industrial moisture-retaining agents in processed meats. Linked to vascular calcification and kidney strain when consumed regularly.

Spices · No known concerns

General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.

Carmine (Cochineal extract)

E120 · −5 pts

Moderate health concern Source: EFSA

Natural red food coloring derived from crushed insects. Used in strawberry yogurts, sweets, and meats. Known allergen; can trigger asthma or anaphylaxis.

E150a · No known concerns

Natural brown colorant made by heating sugar, used to darken drinks, sauces, and baked goods.

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