Beef Stew Sm

How it scored 50 / 100

Nutrition snapshot

Ingredients 21 listed

• 1 Beef Broth
  A liquid prepared by simmering beef and bones (often with vegetables and seasonings) and straining the resulting stock.
  Low
• 2 Beef
  Meat from cattle.
  Low
• 3 Potato
  Edible tuber of the Solanum tuberosum plant.
  Safe
• 4 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 5 Beef Fat
  Rendered or unrendered fat from cattle (Bos taurus), often called tallow when rendered.
  Low
• 6 Corn Flour
  Finely ground flour from corn (maize) kernels; finer than cornmeal.
  Safe
• 7 Textured Plant Protein
  Defatted plant-protein (commonly soy, sometimes wheat, pea) extruded under heat and pressure to produce a fibrous, meat-like texture; also T…
  Low
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Tomato Concentrate
  Concentrated tomato product made by removing water from tomato juice/pulp; includes paste and puree.
  Safe
• 10 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 11 Potato Starch
  Native starch extracted from potato tubers.
  Safe
• 12 Mushroom Extract
  Concentrated extract from edible/medicinal mushrooms, providing beta-glucans, ergothioneine, and umami compounds.
  Low
• 13 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 14 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 15 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 16 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 17 Flavouring
  Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.
  Low
• 18 Soya Flour
  Flour milled from soybeans.
  Low
• 19 Plain Caramel
  Plain (Class I) caramel colour, produced by controlled heat treatment of carbohydrates without ammonium or sulphite compounds. Of the four c…
  Low
• 20 Mushroom
  Edible fungi (e.g., Agaricus bisporus, shiitake, oyster, portobello) used as whole-food ingredient.
  Safe
• 21 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