Honey maid graham crackers

How it scored 60 / 100

Nutrition snapshot

Ingredients 20 listed

• 1 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 2 Graham Flour
  A coarse-ground whole-wheat flour, traditionally used in graham crackers; contains the bran, germ, and endosperm.
  Low
• 3 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 5 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 6 Honey
  Natural sweet substance produced by honey bees from flower nectar; primarily fructose and glucose.
  Low
• 7 Raising Agent
  Umbrella label for one or more leavening agents (e.g., sodium bicarbonate, baking powder, ammonium bicarbonate, monocalcium phosphate).
  Safe
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 10 Artificial Flavouring
  Synthetic flavor compounds not derived from natural sources (spices, fruits, vegetables, meats, dairy, fermentation products, etc.). Defined…
  Moderate
• 11 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 12 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
• 13 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 14 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 15 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 16 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
• 17 Whole Wheat Flour Low
• 18 Sodium Hydrogen Carbonate
  Sodium hydrogen carbonate (sodium bicarbonate, NaHCO3), commonly known as baking soda.
  Low
• 19 Calcium Phosphates
  Group of calcium phosphate compounds (mono-, di-, and tribasic calcium phosphate) used in foods.
  Low
• 20 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low