Baked Barbecue

How it scored 45 / 100

Nutrition snapshot

Ingredients 24 listed

• 1 Potato
  Edible tuber of the Solanum tuberosum plant.
  Safe
• 2 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 3 Corn Oil
  Vegetable oil pressed/extracted from the germ of corn (Zea mays).
  Low
• 4 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 5 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 6 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 7 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 8 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
• 9 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 10 Brown Sugar
  Sucrose with residual or added molasses; chemically nearly identical to white sugar plus minor molasses content.
  Moderate
• 11 Molasses
  Thick, dark syrup byproduct of sugar refining from cane or sugar beet.
  Low
• 12 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 13 Fructose
  A monosaccharide sugar naturally found in fruits, honey, and some vegetables; also produced industrially.
  Moderate
• 14 Tomato
  Fruit of the Solanum lycopersicum plant.
  Safe
• 15 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 16 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 17 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 18 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
• 19 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
• 20 Paprika
  Ground spice from dried Capsicum annuum peppers.
  Safe
• 21 Acacia Gum
  Dried sap of the Acacia tree (Acacia senegal/seyal); a complex polysaccharide also called gum arabic.
  Low
• 22 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 23 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 24 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate