Vegetable Thins

How it scored 38 / 100

Nutrition snapshot

Ingredients 26 listed

• 1 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 2 Fat
  Generic umbrella term for solid lipids; may refer to many specific animal or vegetable fats.
  Low
• 3 Dried Vegetables
  Generic umbrella term for vegetables dehydrated by air, sun, freeze-drying, or drum drying. The specific vegetables are not disclosed.
  Moderate
• 4 Mixed Condiments
  Generic umbrella label for an unspecified blend of condiments (e.g., ketchup, mustard, mayonnaise, sauces).
  Low
• 5 Ammonium Hydrogen Carbonate
  Ammonium hydrogen carbonate / ammonium bicarbonate (E503ii), an inorganic salt that decomposes on heating into water, CO2, and ammonia.
  Low
• 6 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 7 Monocalcium Phosphate
  Monocalcium phosphate (Ca(H2PO4)2), an inorganic acid salt.
  Low
• 8 Sodium Hydrogen Carbonate
  Sodium hydrogen carbonate (sodium bicarbonate, NaHCO3), commonly known as baking soda.
  Low
• 9 Hydrolysed Soy Protein
  Soy protein broken down by acid or enzymatic hydrolysis into peptides and free amino acids; high in glutamic acid.
  Moderate
• 10 Alpha-Amylase
  Alpha-amylase, an enzyme that hydrolyzes starch into shorter saccharides.
  Low
• 11 Protease
  Proteases are enzymes that hydrolyze peptide bonds in proteins; E1101 covers various microbial and animal-derived protease preparations.
  Low
• 12 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 13 Modified Palm Oil
  Palm oil that has been physically or chemically modified, often by fractionation or interesterification, to alter its melting behavior.
  Moderate
• 14 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 15 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 16 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 17 Celery
  Celery (Apium graveolens) is a marshland plant used as a vegetable.
  Low
• 18 Cabbage
  Whole leafy vegetable (Brassica oleracea var. capitata).
  Safe
• 19 Red Bell Pepper
  Mature, ripe fruit of the sweet (non-pungent) Capsicum annuum cultivar.
  Safe
• 20 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 21 Parsley
  Parsley is a culinary herb (Petroselinum crispum).
  Safe
• 22 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
• 23 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 24 Hydrolyzed Wheat Protein
  Wheat protein broken down into smaller peptides and amino acids by acid or enzymatic hydrolysis.
  Moderate
• 25 Curcumin
  Yellow-orange pigment extracted from turmeric rhizomes (Curcuma longa); E100 covers curcumins.
  Low
• 26 Glucose-Fructose Moderate