Creamy Spinach Dip

How it scored 80 / 100

Nutrition snapshot

Ingredients 21 listed

• 1 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 2 Spinach
  Leafy green vegetable (Spinacia oleracea).
  Safe
• 3 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
• 4 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 5 Red Bell Pepper
  Mature, ripe fruit of the sweet (non-pungent) Capsicum annuum cultivar.
  Safe
• 6 Water Chestnut
  Edible corm of Eleocharis dulcis (Chinese water chestnut).
  Safe
• 7 Whey Protein
  Protein fraction isolated from milk whey, the liquid by-product of cheese making, typically as concentrate or isolate powder.
  Low
• 8 Modified Tapioca Starch
  Tapioca starch (from cassava root) chemically or physically modified to alter properties.
  Low
• 9 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 10 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 11 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 12 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  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 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 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 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 17 Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids
  Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM, E472e).
  Low
• 18 Torula Yeast
  Dried, inactive yeast (Cyberlindnera jadinii / Candida utilis) used for flavoring.
  Low
• 19 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 20 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 21 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe