English Muffins Light Multigrain

How it scored 85 / 100

Nutrition snapshot

Ingredients 28 listed

• 1 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 2 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 3 Modified Wheat Starch
  Wheat starch that has been physically, enzymatically, or chemically altered to change its functional properties.
  Low
• 4 Cellulose Fiber
  Insoluble dietary fiber consisting of cellulose, typically derived from wood pulp or plant sources.
  Low
• 5 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 6 Polydextrose
  Polydextrose, a synthetic, randomly bonded polymer of glucose with small amounts of sorbitol and citric acid; classified as a soluble dietar…
  Low
• 7 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 8 WHEAT, RYE, CORN, OATS, MILLET, TRITICALE, BROWN RICE, BARLEY —
• 9 Calcium Propionate
  Calcium propionate, the calcium salt of propionic acid, used as a preservative against mold and certain bacteria.
  Low
• 10 Sorbic Acid
  Sorbic acid, an unsaturated fatty acid used as a preservative against mold, yeast, and certain bacteria.
  Low
• 11 Wheat Starch
  Starch isolated from wheat by separating it from gluten.
  Low
• 12 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 13 Grain Vinegar
  Vinegar produced by fermenting grain alcohol (typically corn, rice, or barley) into acetic acid.
  Safe
• 14 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 15 Malt
  Cereal grain (typically barley) that has been germinated and dried, then optionally roasted; rich in enzymes and sugars.
  Low
• 16 Flax Seed
  Seed of the flax plant (Linum usitatissimum), also known as linseed.
  Safe
• 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 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 19 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 20 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 21 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 22 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 23 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 24 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
• 25 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 26 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 27 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
• 28 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low