Sauce

How it scored 38 / 100

Nutrition snapshot

Ingredients 26 listed

• 1 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 2 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 3 Barbecue Sauce
  Tomato-based condiment typically combining tomato paste, vinegar, sweeteners, salt, smoke flavor, and spices.
  Low
• 4 Tomato Concentrate
  Concentrated tomato product made by removing water from tomato juice/pulp; includes paste and puree.
  Safe
• 5 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 6 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 7 Natural Smoke Flavouring
  Flavoring derived from condensing wood smoke (hardwood pyrolysis), then purifying to remove tar and most polycyclic aromatic hydrocarbons (P…
  Moderate
• 8 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 9 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 10 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 11 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 12 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
• 13 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 14 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 15 Mustard
  Condiment or ingredient prepared from mustard seeds (Brassica/Sinapis).
  Low
• 16 Distilled Vinegar
  Dilute (~5%) acetic acid solution produced by fermentation and distillation.
  Safe
• 17 Egg Yolk
  The yellow center of a chicken egg, rich in fat, protein, and lecithin.
  Low
• 18 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 19 Apple Cider Vinegar
  Vinegar produced by fermenting apple juice; principal acid is acetic acid.
  Safe
• 20 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 21 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 22 Disodium Edta
  Disodium ethylenediaminetetraacetate, a synthetic chelating (sequestering) agent that binds metal ions.
  Moderate
• 23 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 24 Mustard Seed
  Seed of mustard plants (Brassica/Sinapis species), used as spice and condiment base.
  Low
• 25 Turmeric
  Ground rhizome of the Curcuma longa plant; primary active compound is curcumin.
  Safe
• 26 Paprika
  Ground spice from dried Capsicum annuum peppers.
  Safe