White Cheddar Crispy Baked Veggie Snacks

How it scored 70 / 100

Nutrition snapshot

Ingredients 30 listed

• 1 Green Peas
  Immature seeds of the legume Pisum sativum L., commonly eaten fresh, frozen, or canned.
  Safe
• 2 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 3 White Cheddar Seasoning
  A blend of dehydrated white cheddar cheese, salt, and other flavorings.
  Low
• 4 Rice
  Edible cereal grain (Oryza sativa), the seed of the rice plant, consumed as a staple food.
  Safe
• 5 Calcium Carbonate
  Calcium carbonate (CaCO3), a naturally occurring mineral (limestone, chalk) used as a calcium source, anticaking agent, and pH regulator in …
  Low
• 6 Extracts Of Rosemary
  Extracts of rosemary — antioxidant preparation derived from Rosmarinus officinalis containing carnosic acid and carnosol.
  Low
• 7 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 8 Oil
  Generic umbrella term for liquid edible fats; can refer to many distinct oils (vegetable, seed, animal).
  Low
• 9 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 10 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 11 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Sour Cream
  Cultured dairy product made by fermenting cream with lactic acid bacteria.
  Low
• 14 Sweet Cream Solids
  Dried, non-fermented dairy cream solids retaining the milkfat and milk solids of fresh sweet cream.
  Low
• 15 Buttermilk Solids
  Dried solids obtained from buttermilk (the liquid remaining after churning butter); supplies milk proteins, lactose, and milkfat.
  Low
• 16 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
• 17 Skimmed Milk Powder Low
• 18 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 19 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 20 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 21 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 22 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 23 Safflower Oil
  Edible oil pressed from safflower seeds (Carthamus tinctorius); high-linoleic or high-oleic variants.
  Safe
• 24 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 25 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 26 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 27 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 28 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 29 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 30 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low