pâine alba feliata
58
Nutrition Score
Moderate

pâine alba feliata

5941458000660
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
89
Hazard Score
Healthy
51
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.
Yeast
Yeast  ·  No known concerns
Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).
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.
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.
Barley Malt
Malt  ·  No known concerns
Contains cereals containing gluten
Barley grain sprouted and dried to make a natural sweetener and flavoring. Used in bread, beer, and breakfast cereals; contains gluten.
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.
Sorbic Acid
E200  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Naturally occurring preservative used in cheeses, wines and baked goods. Generally considered safe.
Sodium Acetates
E262  ·  No known concerns
Sodium salt of acetic acid. Used as seasoning (salt and vinegar flavor) and preservative.
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.
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