Honey Mustard

How it scored 8 / 100

Nutrition snapshot

Ingredients 22 listed

• 1 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 2 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 3 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 5 Dijon Mustard
  A French-style condiment made from brown/black mustard seeds, white wine or verjuice, water, salt, and spices.
  Low
• 6 Honey
  Natural sweet substance produced by honey bees from flower nectar; primarily fructose and glucose.
  Low
• 7 Egg Yolk
  The yellow center of a chicken egg, rich in fat, protein, and lecithin.
  Low
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Mustard
  Condiment or ingredient prepared from mustard seeds (Brassica/Sinapis).
  Low
• 10 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 11 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 12 Calcium Disodium Ethylenediaminetetraacetate
  Calcium disodium ethylenediaminetetraacetate (calcium disodium EDTA), a chelating agent that binds metal ions.
  Moderate
• 13 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 14 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 15 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
• 16 Tartrazine
  Synthetic azo dye (lemon-yellow color); also called FD&C Yellow No. 5. E-number E102.
  High
• 17 Mustard Seed
  Seed of mustard plants (Brassica/Sinapis species), used as spice and condiment base.
  Low
• 18 White Wine
  Fermented juice of white or green-skinned grapes, containing ethanol typically 9-14% by volume.
  Moderate
• 19 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 20 L(+)-Tartaric Acid
  L(+)-Tartaric Acid — a naturally occurring dicarboxylic acid found abundantly in grapes; used as a food additive.
  Low
• 21 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 22 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low