VEGGIE PAELLA

100

Nutrition Score

Nutritious

VEGGIE PAELLA

5948710014113

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

96

Hazard Score

Healthy

100

Mirella Index

Gourmet

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

Ingredients

Peas · No known concerns

Small round legume seeds, eaten fresh, frozen, or dried. A good source of plant protein and fiber.

Green Beans · No known concerns

Young, tender pods of the common bean plant, eaten whole steamed, boiled, or stir-fried.

BellPepper · No known concerns

Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.

sunflower oil · No known concerns

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

Onion · No known concerns

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

Water · No known concerns

The most common ingredient in processed foods.

Rice · No known concerns

Staple cereal grain, boiled or steamed and eaten as a side dish or ingredient worldwide.

Turmeric · No known concerns

Bright yellow spice from a root related to ginger, used in curries and valued for its curcumin content.

OliveOil · No known concerns

Healthy monounsaturated fat from olives. Rich in polyphenols and oleic acid; supports heart health.

Carrot · No known concerns

Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.

Leek · No known concerns

Mild onion-family vegetable, eaten cooked in soups and stews. A good source of fiber and vitamin K.

Garlic · No known concerns

Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.

Wine · −2 pts

Fermented grape beverage, alcoholic, also used as a cooking ingredient in sauces and marinades.

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.

Spices · No known concerns

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

Cauliflower · No known concerns

White cruciferous vegetable eaten roasted, steamed, or riced as a low-carb substitute for grains.

TomatoPaste · No known concerns

Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.

RiceFlour · No known concerns

Flour milled from rice grains; common gluten-free cereal flour.

Beans · No known concerns

General term for legume seeds such as kidney, black, or pinto beans, a plant protein and fiber source.

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