Cooking and dressing sauce

50

Nutrition Score

Moderate

Cooking and dressing sauce

8000005049402

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

83

Hazard Score

Healthy

41

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.

VegOil · No known concerns

General term for oil pressed from plant sources such as soybean, sunflower, or rapeseed, used for cooking and frying.

Palm-Oil · −5 pts

Moderate health concern Source: WHO, EFSA

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

Whey Protein Concentrate

WheyProt · No known concerns

High-quality dairy protein isolated from whey. Excellent amino acid profile for muscle repair.

Buttermilk · No known concerns

Tangy, low-fat liquid traditionally left after churning butter, used in baking and dressings. Contains milk allergen.

Modified Starch

ModStarch · −2 pts

Moderate health concern Source: EFSA, FDA

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

E415 · No known concerns

Thickener and stabilizer produced by bacterial fermentation. Safe in normal food amounts.

E407 · −5 pts

Moderate health concern Source: EFSA

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

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.

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