Flamin' Hot Crunchy

How it scored 15 / 100

Nutrition snapshot

Ingredients 33 listed

• 1 Cornmeal
  Coarse flour ground from dried whole corn (Zea mays) kernels.
  Safe
• 2 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 3 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 4 Potassium Chloride
  Potassium chloride (KCl), an inorganic salt commonly used as a low-sodium salt substitute and nutrient.
  Low
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 7 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 8 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 9 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 10 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 11 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 12 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 13 Whey Protein
  Protein fraction isolated from milk whey, the liquid by-product of cheese making, typically as concentrate or isolate powder.
  Low
• 14 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 15 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
• 16 Buttermilk
  Cultured buttermilk is fermented dairy from low-fat milk inoculated with lactic-acid bacteria.
  Low
• 17 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 18 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 19 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 20 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 21 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 22 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 23 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 24 Corn
  Edible cereal grain from Zea mays.
  Safe
• 25 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 26 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 27 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 28 Allura Red
  Allura Red AC (E129; FD&C Red No. 40 in the US) — a synthetic monoazo dye, sodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo…
  High
• 29 Sunset Yellow Fcf
  Synthetic azo dye (FD&C Yellow No. 6 in the US), water-soluble orange food coloring.
  High
• 30 Tartrazine
  Synthetic azo dye (lemon-yellow color); also called FD&C Yellow No. 5. E-number E102.
  High
• 31 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 32 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 33 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low