Soba Chili
36
Nutrition Score
Poor

Soba Chili

5997523312176
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
60
Hazard Score
Use with caution
38
Mirella Index
Basic
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.
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.
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.
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
Sodium Carbonates (Baking Soda)
E500  ·  No known concerns
Common raising agent and acidity regulator. Safe at normal food use levels.
Citric Acid
E330  ·  No known concerns
Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.
Triphosphates
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.
Tocopherol (Vitamin E)
E306  ·  No known concerns
Natural vitamin E extract used as an antioxidant in fats and oils. Essential nutrient.
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.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
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.
Canola Oil (Rapeseed)
CanolaOil  ·  −2 pts
Moderate health concern Source: FDA, EFSA
Vegetable oil derived from a variety of rapeseed. Low in saturated fat, high in monounsaturated fats.
Disodium Ribonucleotides
E635  ·  −3 pts
Moderate health concern Source: EFSA
Blend of E627 + E631. Strong flavour enhancer for umami. Often used with MSG.
Vinegar
Vinegar  ·  No known concerns
Sour liquid made by fermenting alcohol into acetic acid, used as a preservative and flavoring in dressings and pickles.
Soy Sauce
SoySauce  ·  −2 pts
Contains soybeans
Fermented liquid seasoning made from soybeans and wheat, salty and savory, used widely in Asian cooking. Contains soy allergen.
Molasses
Molasses  ·  No known concerns
Thick dark byproduct of sugar refining containing significant trace minerals, calcium, and iron.
Ammonia Caramel
E150c  ·  −5 pts
Moderate health concern Source: EFSA
Brown coloring made using ammonium compounds. Contains traces of 4-MEI which is monitored for safety.
Spices
Spices  ·  No known concerns
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
Hydrolyzed Vegetable Protein (HVP)
Hydrolyzed Vegetable Protein  ·  −4 pts
Moderate health concern Source: EFSA
Plant protein broken down by acid/enzyme hydrolysis into free amino acids (incl. glutamate); used as a savoury flavour enhancer, similar effect to MSG. Source protein (soy/wheat/corn) may be a separate declared allergen.
Dehydrated Tomato Powder
TomatoPowder  ·  No known concerns
Dehydrated tomato used as flavouring/colouring in snacks.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Chili / Cayenne
Chili  ·  No known concerns
Hot pepper used fresh, dried, or ground to add heat to dishes.
Cabbage
Cabbage  ·  No known concerns
Leafy cruciferous vegetable eaten raw in slaws, fermented into sauerkraut, or cooked.
Bell Pepper
BellPepper  ·  No known concerns
Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.
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