Soft Baked Breakfast Bars Cherry

How it scored 15 / 100

Nutrition snapshot

Ingredients 47 listed

• 1 Crust
  Generic ingredient-list term for the outer baked layer of pies, pizzas, pastries, or coated foods. Composition varies widely.
  Safe
• 2 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 3 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  Low
• 4 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 5 Soluble Corn Fiber
  Soluble fiber derived from corn starch, also known as resistant maltodextrin or fibersol.
  Low
• 6 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 7 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 8 Fructose
  A monosaccharide sugar naturally found in fruits, honey, and some vegetables; also produced industrially.
  Moderate
• 9 Calcium Carbonate
  Calcium carbonate (CaCO3), a naturally occurring mineral (limestone, chalk) used as a calcium source, anticaking agent, and pH regulator in …
  Low
• 10 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 11 Wheat Bran
  The hard outer layer of the wheat kernel, separated during milling.
  Low
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Cellulose
  Cellulose — purified plant fiber polymer of beta-1,4-linked glucose units (microcrystalline E460(i) or powdered E460(ii)).
  Low
• 14 Potassium Hydrogen Carbonate
  Potassium bicarbonate (KHCO3); alkaline mineral salt used as leavening and acid regulator.
  Low
• 15 Natural And Artificial Flavouring
  A blanket label for proprietary flavor mixtures combining naturally derived flavor constituents (essential oils, extracts, distillates) with…
  Low
• 16 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 17 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 18 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 19 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
• 20 Retinyl Palmitate
  Ester of retinol (vitamin A) and palmitic acid; preformed vitamin A.
  Low
• 21 Carrageenan
  Sulfated polysaccharide extracted from red seaweed (Rhodophyceae).
  Moderate
• 22 Zinc Oxide
  Inorganic zinc compound (ZnO) used as a source of zinc nutrient in foods and supplements.
  Low
• 23 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 24 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 25 Vitamin B6
  Pyridoxine (and related forms pyridoxal, pyridoxamine), a water-soluble B-vitamin essential for protein metabolism.
  Low
• 26 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low
• 27 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 28 Filling
  Generic ingredient-list term for the inner mixture of a stuffed/coated food (e.g., pie filling, ravioli filling, pastry filling). Compositio…
  Safe
• 29 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 30 Cherry Purée
  Pureed cherry fruit (Prunus avium or P. cerasus).
  Safe
• 31 Glycerol
  Glycerol (glycerin, E422) is a sugar alcohol that is a colorless, viscous, sweet-tasting liquid.
  Low
• 32 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 33 Malic Acid
  Malic acid (E296) is a dicarboxylic acid found naturally in fruits, especially apples.
  Low
• 34 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 35 Methyl Cellulose
  Methyl cellulose (E461), a chemically modified cellulose ether derived from plant fiber.
  Low
• 36 Dicalcium Phosphate
  Dicalcium phosphate (calcium hydrogen phosphate, CaHPO4), an inorganic calcium-phosphorus compound.
  Low
• 37 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 38 Allura Red
  Allura Red AC (E129; FD&C Red No. 40 in the US) — a synthetic monoazo dye, sodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo…
  High
• 39 Oat
  Whole grain Avena sativa, available as groats, steel-cut, rolled, or instant oats.
  Safe
• 40 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 41 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
• 42 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 43 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 44 Pyridoxine Hydrochloride
  Pyridoxine hydrochloride is a synthetic form of vitamin B6 used for nutrient fortification.
  Low
• 45 Thiamin Hydrochloride
  The hydrochloride salt of thiamin (vitamin B1), an essential water-soluble vitamin.
  Low
• 46 Invert Sugar
  A mixture of glucose and fructose produced by hydrolyzing sucrose with acid or invertase enzyme.
  Moderate
• 47 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low