Legume
61
Nutrition Score
Moderate

Legume

8712100386558
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
69
Hazard Score
Use with caution
51
Mirella Index
Everyday
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
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.
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.
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
Disodium Inosinate
E631  ·  −3 pts
Moderate health concern Source: EFSA
Flavour enhancer that boosts umami. Produced from meat or fermented tapioca. Not vegetarian.
Disodium Guanylate
E627  ·  −3 pts
Moderate health concern Source: EFSA
Flavour enhancer often used with MSG to intensify umami taste. Derived from fish or meat.
Carrot
Carrot  ·  No known concerns
Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.
Parsnip
Parsnip  ·  No known concerns
Cream-colored root vegetable related to carrots, sweeter when cooked, used roasted or in soups.
Bell Pepper
BellPepper  ·  No known concerns
Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
Leek
Leek  ·  No known concerns
Mild onion-family vegetable, eaten cooked in soups and stews. A good source of fiber and vitamin K.
Tomato Paste
TomatoPaste  ·  No known concerns
Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.
Parsley
Parsley  ·  No known concerns
Fresh herb used as a garnish and flavoring in a wide range of savory dishes.
Celery
Celery  ·  No known concerns
Contains celery
Crunchy stalk vegetable eaten raw or cooked, low in calories. Contains celery allergen.
Garlic
Garlic  ·  No known concerns
Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.
Turmeric
Turmeric  ·  No known concerns
Bright yellow spice from a root related to ginger, used in curries and valued for its curcumin content.
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.
Maltodextrin
MaltodextrinIng  ·  −4 pts
Moderate health concern Source: FDA, EFSA
Highly processed starch derivative. Very high glycaemic index, used as filler and thickener.
Turnip
Turnip  ·  No known concerns
Root vegetable, sometimes used as a natural colouring source concentrate.
Cabbage
Cabbage  ·  No known concerns
Leafy cruciferous vegetable eaten raw in slaws, fermented into sauerkraut, or cooked.
Riboflavin (Vitamin B2)
E101  ·  No known concerns
Essential B vitamin that also acts as a natural yellow-orange food colorant, added to fortify cereals and dairy alternatives.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Yeast Extract
YeastExt  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Flavour enhancer with natural umami taste from autolysed yeast. Contains naturally occurring glutamates.
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.
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