Asiago Caesar Dressing

How it scored 50 / 100

Nutrition snapshot

Ingredients 34 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 Rice Vinegar
  A vinegar produced by fermenting rice or rice wine; mild acid (typically 4-5% acetic acid).
  Safe
• 4 Asiago
  An Italian semi-hard to hard cow's milk cheese with Protected Designation of Origin (PDO) status.
  Low
• 5 Balsamic Vinegar
  Italian wine vinegar made from concentrated grape must, aged in wooden barrels.
  Low
• 6 Garlic Puree
  Whole garlic cloves (Allium sativum) crushed or blended into a paste; may be plain or in oil.
  Safe
• 7 Egg Yolk Powder
  Spray-dried yolk of chicken eggs.
  Low
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 10 Worcestershire Sauce
  A traditional fermented condiment based on vinegar, molasses, anchovies, tamarind, garlic, onion, and spices.
  Low
• 11 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 12 Dijon Mustard
  A French-style condiment made from brown/black mustard seeds, white wine or verjuice, water, salt, and spices.
  Low
• 13 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  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 Soured Milk
  Milk that has been intentionally fermented or acidified with bacterial cultures (or vinegar/lemon juice for home use).
  Low
• 17 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 18 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 19 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 20 Distilled Vinegar
  Dilute (~5%) acetic acid solution produced by fermentation and distillation.
  Safe
• 21 Soy Sauce
  Fermented condiment made from soybeans, wheat, salt, and koji culture (Aspergillus).
  Low
• 22 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 23 Tamarind
  The pulp of Tamarindus indica fruit pods, with a sweet-sour flavor.
  Safe
• 24 Plain Caramel
  Plain (Class I) caramel colour, produced by controlled heat treatment of carbohydrates without ammonium or sulphite compounds. Of the four c…
  Low
• 25 Dried Garlic
  Dehydrated bulbs of Allium sativum, sold as granules, flakes, or powder. A whole-food ingredient with the water removed for shelf stability.
  Safe
• 26 Dehydrated Onion
  Dried, dehydrated bulbs of Allium cepa; available as flakes, granules, or powder.
  Safe
• 27 Potassium Sorbate
  Potassium salt of sorbic acid, a short-chain unsaturated fatty acid.
  Low
• 28 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 29 Mustard Seed
  Seed of mustard plants (Brassica/Sinapis species), used as spice and condiment base.
  Low
• 30 White Wine
  Fermented juice of white or green-skinned grapes, containing ethanol typically 9-14% by volume.
  Moderate
• 31 L(+)-Tartaric Acid
  L(+)-Tartaric Acid — a naturally occurring dicarboxylic acid found abundantly in grapes; used as a food additive.
  Low
• 32 Vitamin E
  Fat-soluble vitamin (alpha-tocopherol and related tocopherols/tocotrienols); essential nutrient and antioxidant.
  Low
• 33 Hydrolysed Soy Protein
  Soy protein broken down by acid or enzymatic hydrolysis into peptides and free amino acids; high in glutamic acid.
  Moderate
• 34 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low