Croissant Apricot Filling

36

Nutrition Score

Poor

Croissant Apricot Filling

7622202011726

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

74

Hazard Score

Use with caution

41

Mirella Index

Basic

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

Ingredients

wheat · No known concerns

Contains cereals containing gluten

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

Palm-Oil · −5 pts

Moderate health concern Source: WHO, EFSA

Widely used vegetable fat. High in saturated fats; linked to cardiovascular risk. Environmental concerns.

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.

High Fructose Corn Syrup

HFCS · −5 pts

Moderate health concern Source: FDA, WHO

Refined sweetener. FDA states it is not more dangerous than other sugars; broad scientific consensus finds no meaningful metabolic difference from sucrose. Still a high-glycaemic added sugar linked to obesity/metabolic risk in excess.

Apricot Puree Concentrate

ApricotPureeConcentrate · No known concerns

Concentrated apricot puree used as a food ingredient.

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.

sunflower oil · No known concerns

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

Yeast · No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).

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.

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.

E440 · No known concerns

Natural gelling agent from fruit peel. Used in jams, jellies, and fruit-based products. 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.

Potassium Sorbate

E202 · −2 pts

Moderate health concern Source: EFSA, FDA

Widely used mild preservative to prevent mold. Generally recognized as safe within standard legal limits.

E330 · No known concerns

Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.

Ascorbic Acid (Vitamin C)

E300 · No known concerns

Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.

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.

Natural Flavouring

NatFlavour · No known concerns

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

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