28
Nutrition Score
Poor

Tea biscuits with coconut

8600043023596
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
79
Hazard Score
Use with caution
32
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
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.
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.
Coconut Flour
CoconutFlour  ·  No known concerns
Dehydrated and defatted ground coconut meat. Very high in fiber and gluten-free.
Margarine
Margarine  ·  −2 pts
Vegetable-fat butter substitute.
sunflower oil
sunflower oil  ·  No known concerns
Coconut Oil
CoconutOil  ·  −3 pts
Moderate health concern Source: FDA
Edible oil extracted from the kernel or meat of mature coconuts. High in saturated fat.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Glucose Syrup
GlucSyrup  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Refined sweetener from hydrolysed starch. High glycaemic index; linked to blood sugar spikes.
corn starch
corn starch  ·  No known concerns
Milk Powder (Dried Milk)
MilkPowder  ·  No known concerns
Contains milk
Dehydrated milk solids, fat content unspecified.
Ammonium Carbonates
E503  ·  No known concerns
Raising agent used in biscuits and cookies. Decomposes on heating to produce CO2.
Sodium Carbonates (Baking Soda)
E500  ·  No known concerns
Common raising agent and acidity regulator. Safe at normal food use levels.
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.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
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