Sausage Links

How it scored 50 / 100

Nutrition snapshot

Ingredients 42 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 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 3 Corn Oil
  Vegetable oil pressed/extracted from the germ of corn (Zea mays).
  Low
• 4 Egg White
  The clear protein-rich liquid (albumen) inside chicken eggs.
  Low
• 5 Soy Protein
  Protein extracted from soybeans, sold as concentrate, isolate, or textured protein.
  Low
• 6 Potato Starch
  Native starch extracted from potato tubers.
  Safe
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Soy Protein Isolate
  Refined protein extracted from defatted soybean flakes, typically ≥90% protein content.
  Low
• 9 Methyl Cellulose
  Methyl cellulose (E461), a chemically modified cellulose ether derived from plant fiber.
  Low
• 10 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 11 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  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 Hydrolyzed Vegetable Protein
  Plant protein (soy, corn, wheat) broken down via acid or enzymatic hydrolysis to release flavor-active amino acids and peptides.
  Moderate
• 14 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 15 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 16 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 17 Natural And Artificial Flavouring
  A blanket label for proprietary flavor mixtures combining naturally derived flavor constituents (essential oils, extracts, distillates) with…
  Low
• 18 Autolyzed Yeast Extract
  Concentrated mixture of free amino acids and peptides produced by enzymatic self-digestion of yeast cells (Saccharomyces cerevisiae).
  Low
• 19 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 20 Soy Sauce
  Fermented condiment made from soybeans, wheat, salt, and koji culture (Aspergillus).
  Low
• 21 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 22 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 23 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 24 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
• 25 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 26 Sesame Oil
  Edible vegetable oil pressed from sesame seeds (Sesamum indicum), with a distinct nutty flavor; major allergen.
  Low
• 27 Vitamins
  Generic umbrella term for fortification with one or more essential vitamins (A, B-complex, C, D, E, K, etc.).
  Low
• 28 Minerals
  Generic umbrella term for inorganic nutrient additives (e.g., calcium carbonate, ferrous sulfate, zinc oxide, potassium iodide).
  Safe
• 29 Iron
  Mineral element; essential micronutrient. In food, typically appears as ferrous sulfate, ferric orthophosphate, or reduced iron.
  Low
• 30 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low
• 31 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 32 Vitamin B6
  Pyridoxine (and related forms pyridoxal, pyridoxamine), a water-soluble B-vitamin essential for protein metabolism.
  Low
• 33 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 34 Vitamin B12
  Vitamin B12 (cobalamin) is an essential water-soluble vitamin.
  Low
• 35 Soya Low
• 36 Wheat
  Wheat is a cereal grain (genus Triticum).
  Low
• 37 Corn
  Edible cereal grain from Zea mays.
  Safe
• 38 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
• 39 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
• 40 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 41 Pyridoxine Hydrochloride
  Pyridoxine hydrochloride is a synthetic form of vitamin B6 used for nutrient fortification.
  Low
• 42 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low