Peanut flavored sauce

How it scored 68 / 100

Nutrition snapshot

Ingredients 19 listed

• 1 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 2 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 3 Peanut Paste
  Ground roasted peanuts processed into a thick paste; a precursor or ingredient form of peanut butter.
  Low
• 4 Soy Sauce
  Fermented condiment made from soybeans, wheat, salt, and koji culture (Aspergillus).
  Low
• 5 Rice Vinegar
  A vinegar produced by fermenting rice or rice wine; mild acid (typically 4-5% acetic acid).
  Safe
• 6 Sesame Oil
  Edible vegetable oil pressed from sesame seeds (Sesamum indicum), with a distinct nutty flavor; major allergen.
  Low
• 7 Chili Pepper
  Fruits of plants in the genus Capsicum used as a spice.
  Safe
• 8 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 9 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 10 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 11 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low
• 12 Stabiliser
  Generic umbrella term for any of dozens of food additives used to maintain physical and chemical properties of foods.
  Low
• 13 Wheat
  Wheat is a cereal grain (genus Triticum).
  Low
• 14 Emulsifier
  Generic umbrella term for unspecified emulsifier additive(s).
  Low
• 15 Soya Low
• 16 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 17 Acetic Acid
  Acetic acid (E260), the principal acid in vinegar.
  Safe
• 18 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 19 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low