Peanut Butter & Strawberry Jam Sandwich on Wheat Bread

How it scored 45 / 100

Nutrition snapshot

Ingredients 34 listed

• 1 Peanut Paste
  Ground roasted peanuts processed into a thick paste; a precursor or ingredient form of peanut butter.
  Low
• 2 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 3 Fully Hydrogenated Vegetable Oils
  Vegetable oils whose double bonds have been almost entirely saturated by hydrogenation.
  Moderate
• 4 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 5 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 6 Bread
  Baked good made from flour, water, salt, and yeast or other leavening.
  Safe
• 7 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 8 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 9 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 10 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 11 Flour Treatment Agent
  Generic class of additives used to improve baking quality of flour (oxidizers, reducers, bleaching agents) — e.g., ascorbic acid, L-cysteine…
  Low
• 12 Strawberry Jam
  Preserve made from strawberries, sugar, and pectin, cooked to set.
  Low
• 13 Strawberry
  Fruit of Fragaria × ananassa, eaten fresh, frozen, or processed.
  Safe
• 14 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 15 Potassium Sorbate
  Potassium salt of sorbic acid, a short-chain unsaturated fatty acid.
  Low
• 16 Jam
  A preserve made by cooking fruit (or fruit pulp) with sugar, often with added pectin and acid, to a gelled consistency.
  Low
• 17 Rapeseed
  Seed of Brassica napus; primary source of canola/rapeseed oil.
  Safe
• 18 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 19 Whole Wheat Flour Low
• 20 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 21 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 22 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
• 23 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 24 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 25 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 26 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
• 27 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 28 Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids
  Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM, E472e).
  Low
• 29 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 30 Pectin
  Pectin (E440a) is a natural soluble fiber polysaccharide found in fruit cell walls.
  Low
• 31 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low
• 32 Wheat Starch
  Starch isolated from wheat by separating it from gluten.
  Low
• 33 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low
• 34 Calcium Peroxide
  Calcium peroxide (CaO2), an inorganic flour treatment agent.
  Low