Mediterranean Crunch Chopped Kit

How it scored 50 / 100

Nutrition snapshot

Ingredients 48 listed

• 1 Broad-Leaved Endive
  Cichorium endivia var. latifolium, also called escarole; a broad-leaved variety of endive.
  Safe
• 2 BASIL BALSAMIC VINAIGRETTE —
• 3 Endive
  A leafy vegetable from the chicory family (Cichorium endivia), with a slightly bitter flavor.
  Safe
• 4 Broccoli
  Edible green flowering head and stalk of Brassica oleracea var. italica.
  Safe
• 5 Cauliflower
  The white edible flower head of Brassica oleracea var. botrytis, a cruciferous vegetable.
  Safe
• 6 Feta
  A brined curd cheese traditionally made from sheep's milk (or a mixture with goat's milk), originating in Greece and protected as a PDO prod…
  Low
• 7 Powdered Cellulose
  Powdered cellulose — purified, mechanically disintegrated plant cellulose fiber.
  Low
• 8 HERB SEASONED FLATBREAD STRIPS —
• 9 Flatbread
  Bread made from a thin dough, typically with little or no leavening; encompasses tortillas, naan, pita, lavash, and similar.
  Low
• 10 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 11 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 12 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 13 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 14 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
• 15 Radicchio
  Leafy chicory cultivar (Cichorium intybus var. foliosum) with red or variegated leaves.
  Safe
• 16 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 17 Red Cabbage
  Brassica oleracea L. var. capitata f. rubra — a head-forming cabbage cultivar with deep purple-red leaves.
  Safe
• 18 Wheat
  Wheat is a cereal grain (genus Triticum).
  Low
• 19 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 20 Balsamic Vinegar
  Italian wine vinegar made from concentrated grape must, aged in wooden barrels.
  Low
• 21 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 22 Sherry Cooking Wine
  Sherry-style fortified wine with added salt, intended for use as a culinary ingredient rather than a beverage
  Low
• 23 Olive Pomace Oil
  Oil extracted using solvents (typically hexane) from olive pomace, the pulp residue remaining after mechanical extraction of olive oil.
  Low
• 24 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 25 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
• 26 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 27 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 28 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 29 Anti-Caking Agent
  Generic class label for substances added to powdered or granular foods to prevent clumping.
  Low
• 30 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 31 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
• 32 Iron
  Mineral element; essential micronutrient. In food, typically appears as ferrous sulfate, ferric orthophosphate, or reduced iron.
  Low
• 33 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 34 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 35 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
• 36 Extracts Of Rosemary
  Extracts of rosemary — antioxidant preparation derived from Rosmarinus officinalis containing carnosic acid and carnosol.
  Low
• 37 Herbs And Spices
  Generic umbrella term referring to dried plant-derived seasonings (leaves, seeds, bark, roots) used to flavor foods. The specific botanical …
  Safe
• 38 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 39 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 40 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low
• 41 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 42 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 43 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
• 44 Tomato
  Fruit of the Solanum lycopersicum plant.
  Safe
• 45 Butter Natural Flavouring
  Concentrated flavor compounds from butter or butter-mimicking molecules (often diacetyl, acetoin) labeled as 'natural flavor.'
  Low
• 46 Carrot Powder
  Dehydrated, ground carrot used as a flavor, color, and nutrient source.
  Safe
• 47 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 48 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low