Spinach & Herbs

How it scored 5 / 100

Nutrition snapshot

Ingredients 26 listed

• 1 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  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 Cellulose Fiber
  Insoluble dietary fiber consisting of cellulose, typically derived from wood pulp or plant sources.
  Low
• 4 Wheat Protein
  Protein fraction extracted from wheat (Triticum aestivum), primarily gluten (gliadin and glutenin). Sold as vital wheat gluten, hydrolyzed w…
  Low
• 5 Flax Seed
  Seed of the flax plant (Linum usitatissimum), also known as linseed.
  Safe
• 6 Coating
  Generic umbrella term for an applied surface layer on food (e.g., glaze, wax, sugar, chocolate, batter, breading) without specifying composi…
  Low
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low
• 9 Flour Treatment Agent
  Generic class of additives used to improve baking quality of flour (oxidizers, reducers, bleaching agents) — e.g., ascorbic acid, L-cysteine…
  Low
• 10 Extra Virgin Olive Oil
  Cold-pressed first-extraction olive oil with low free acidity (<0.8%).
  Safe
• 11 Spinach Powder
  Dried, ground leaves of Spinacia oleracea L.
  Safe
• 12 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 13 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 14 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 15 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 16 Anti-Caking Agent
  Generic class label for substances added to powdered or granular foods to prevent clumping.
  Low
• 17 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 18 Monocalcium Phosphate
  Monocalcium phosphate (Ca(H2PO4)2), an inorganic acid salt.
  Low
• 19 Calcium Propionate
  Calcium propionate, the calcium salt of propionic acid, used as a preservative against mold and certain bacteria.
  Low
• 20 Sorbic Acid
  Sorbic acid, an unsaturated fatty acid used as a preservative against mold, yeast, and certain bacteria.
  Low
• 21 Lecithin
  Lecithin (E322), a mixture of phospholipids derived from soybeans, sunflower, eggs, or other sources.
  Low
• 22 Fumaric Acid
  Naturally occurring organic acid (HOOCCH=CHCOOH) found in fumitory, mushrooms, and lichens; produced industrially from maleic anhydride.
  Low
• 23 gum blend —
• 24 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 25 Tartrazine
  Synthetic azo dye (lemon-yellow color); also called FD&C Yellow No. 5. E-number E102.
  High
• 26 Brilliant Blue Fcf
  Brilliant Blue FCF (FD&C Blue No. 1), a synthetic triphenylmethane dye used to produce a bright blue colour.
  Moderate