Hoisin Sauce

How it scored 20 / 100

Nutrition snapshot

Ingredients 15 listed

• 1 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 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 Soya Bean Paste
  Fermented soybean paste — a thick, salty, umami condiment made from soybeans (Glycine max), salt, and koji (Aspergillus oryzae) mold; includ…
  Low
• 4 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 5 Sweet Potato
  Edible storage root of Ipomoea batatas, a whole vegetable rich in beta-carotene, fiber, and complex carbohydrates.
  Safe
• 6 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 7 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 8 Sesame Paste
  Ground sesame seeds (e.g., tahini), with or without roasting.
  Low
• 9 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 10 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 11 Chili Pepper
  Fruits of plants in the genus Capsicum used as a spice.
  Safe
• 12 Acetic Acid
  Acetic acid (E260), the principal acid in vinegar.
  Safe
• 13 Allura Red
  Allura Red AC (E129; FD&C Red No. 40 in the US) — a synthetic monoazo dye, sodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo…
  High
• 14 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 15 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low