Traditional Split Pea with Ham Soup

How it scored 52 / 100

Nutrition snapshot

Ingredients 25 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 Split Pea
  Dried, dehulled, and mechanically split seeds of field pea (Pisum sativum).
  Safe
• 3 Cooked Ham
  Pork meat (typically from the hind leg) that has been brine- or wet-cured and cooked; usually contains nitrite or nitrate as a preservative.
  Low
• 4 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 5 Potato
  Edible tuber of the Solanum tuberosum plant.
  Safe
• 6 Pea
  Pea (Pisum sativum), a legume seed.
  Safe
• 7 Celery
  Celery (Apium graveolens) is a marshland plant used as a vegetable.
  Low
• 8 Carrot Purée
  Cooked or raw carrot (Daucus carota) reduced to a smooth pulp.
  Safe
• 9 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 10 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 11 Corn
  Edible cereal grain from Zea mays.
  Safe
• 12 Soy Protein
  Protein extracted from soybeans, sold as concentrate, isolate, or textured protein.
  Low
• 13 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 14 Parsley
  Parsley is a culinary herb (Petroselinum crispum).
  Safe
• 15 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 16 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 17 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
• 18 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 19 Natural Smoke Flavouring
  Flavoring derived from condensing wood smoke (hardwood pyrolysis), then purifying to remove tar and most polycyclic aromatic hydrocarbons (P…
  Moderate
• 20 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
• 21 Torula Yeast
  Dried, inactive yeast (Cyberlindnera jadinii / Candida utilis) used for flavoring.
  Low
• 22 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 23 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 24 Modified Starch
  Starch from corn, potato, tapioca, wheat, or rice that has been physically, enzymatically, or chemically modified (E1400-E1452) to improve c…
  Low
• 25 Hydrolysed Soy Protein
  Soy protein broken down by acid or enzymatic hydrolysis into peptides and free amino acids; high in glutamic acid.
  Moderate