Dijon Honey Mustard Dressing

How it scored 45 / 100

Nutrition snapshot

Ingredients 24 listed

• 1 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 2 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 3 Dijon Mustard
  A French-style condiment made from brown/black mustard seeds, white wine or verjuice, water, salt, and spices.
  Low
• 4 Honey
  Natural sweet substance produced by honey bees from flower nectar; primarily fructose and glucose.
  Low
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 White Vinegar
  Distilled vinegar (typically 4–7% acetic acid in water) made by acetic-acid fermentation of distilled alcohol.
  Low
• 7 Apple Cider Vinegar
  Vinegar produced by fermenting apple juice; principal acid is acetic acid.
  Safe
• 8 White Onion
  Allium cepa, white-skinned onion variety.
  Safe
• 9 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 10 Modified Tapioca Starch
  Tapioca starch (from cassava root) chemically or physically modified to alter properties.
  Low
• 11 Turmeric
  Ground rhizome of the Curcuma longa plant; primary active compound is curcumin.
  Safe
• 12 Mustard
  Condiment or ingredient prepared from mustard seeds (Brassica/Sinapis).
  Low
• 13 Mustard Flavouring
  Flavoring derived from mustard seed (Brassica or Sinapis species), including extracts and isolated aromatic compounds.
  Low
• 14 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 15 Tocopherol-Rich Extract
  Tocopherol-rich extract — a natural extract of mixed tocopherols (vitamin E forms) from vegetable oils, used as a natural antioxidant.
  Low
• 16 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 17 Mustard Seed
  Seed of mustard plants (Brassica/Sinapis species), used as spice and condiment base.
  Low
• 18 White Wine
  Fermented juice of white or green-skinned grapes, containing ethanol typically 9-14% by volume.
  Moderate
• 19 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 20 L(+)-Tartaric Acid
  L(+)-Tartaric Acid — a naturally occurring dicarboxylic acid found abundantly in grapes; used as a food additive.
  Low
• 21 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 22 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 23 Antioxidant
  Functional class label for substances added to retard oxidative rancidity (e.g., tocopherols, ascorbic acid, BHA, BHT, TBHQ, rosemary extrac…
  Low
• 24 Vitamin E
  Fat-soluble vitamin (alpha-tocopherol and related tocopherols/tocotrienols); essential nutrient and antioxidant.
  Low