Cooking sauce

42

Nutrition Score

Poor

Cooking sauce

80418900

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

94

Hazard Score

Healthy

38

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.

sunflower oil · No known concerns

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

Buttermilk Powder

ButtermilkPowder · No known concerns

Dried form of buttermilk, the tangy liquid left after churning butter, used in baking mixes.

Modified Starch

ModStarch · −2 pts

Moderate health concern Source: EFSA, FDA

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

MaltodextrinIng · −4 pts

Moderate health concern Source: FDA, EFSA

Highly processed starch derivative. Very high glycaemic index, used as filler and thickener.

E412 · No known concerns

Natural thickener from guar beans. Used in dairy products, sauces, and gluten-free products.

Locust Bean Gum

E410 · No known concerns

Natural thickener from carob seeds. Used in ice cream, cheese, and processed meats.

SoyLecithin · No known concerns

Contains soybeans

Emulsifier derived from soybean oil. Widely used in chocolate and baked goods. Generally safe.

Natural Flavouring

NatFlavour · No known concerns

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

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