Honey Barbeque

How it scored 38 / 100

Nutrition snapshot

Ingredients 17 listed

• 1 Potato
  Edible tuber of the Solanum tuberosum plant.
  Safe
• 2 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 3 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 4 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 5 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 6 Torula Yeast
  Dried, inactive yeast (Cyberlindnera jadinii / Candida utilis) used for flavoring.
  Low
• 7 Dehydrated Onion
  Dried, dehydrated bulbs of Allium cepa; available as flakes, granules, or powder.
  Safe
• 8 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 9 Tomato
  Fruit of the Solanum lycopersicum plant.
  Safe
• 10 Molasses
  Thick, dark syrup byproduct of sugar refining from cane or sugar beet.
  Low
• 11 Brown Sugar
  Sucrose with residual or added molasses; chemically nearly identical to white sugar plus minor molasses content.
  Moderate
• 12 Honey
  Natural sweet substance produced by honey bees from flower nectar; primarily fructose and glucose.
  Low
• 13 Paprika
  Ground spice from dried Capsicum annuum peppers.
  Safe
• 14 Fructose
  A monosaccharide sugar naturally found in fruits, honey, and some vegetables; also produced industrially.
  Moderate
• 15 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 16 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 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