Lite Caesar Dressing & Marinade

How it scored 38 / 100

Nutrition snapshot

Ingredients 21 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 Distilled Vinegar
  Dilute (~5%) acetic acid solution produced by fermentation and distillation.
  Safe
• 3 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 4 Apple Cider Vinegar
  Vinegar produced by fermenting apple juice; principal acid is acetic acid.
  Safe
• 5 High Fructose Corn Syrup
  Sweet, nutritive saccharide mixture from enzymatic conversion of corn starch hydrolysate, containing approximately 42% or 55% fructose with …
  Moderate
• 6 Romano Cheese
  Hard, salty Italian-style cheese typically made from cow, sheep, or goat milk; aged grated cheese.
  Low
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 9 Anchovy
  Small saltwater forage fish (Engraulidae family), typically cured in salt or oil.
  Low
• 10 Propane-1‚2-Diol Alginate
  Propane-1,2-diol alginate (propylene glycol alginate, PGA), a chemically modified alginate ester used as a stabilizer/emulsifier.
  Low
• 11 Potassium Sorbate
  Potassium salt of sorbic acid, a short-chain unsaturated fatty acid.
  Low
• 12 Disodium Edta
  Disodium ethylenediaminetetraacetate, a synthetic chelating (sequestering) agent that binds metal ions.
  Moderate
• 13 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 14 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 15 Beta-Carotene
  Beta-carotene, an orange-yellow carotenoid pigment that is a vitamin A precursor, sourced from plants (carrots, palm fruit, algae) or made s…
  Low
• 16 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 17 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 18 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 19 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 20 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 21 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate