Double Cheeseburger Macaroni

How it scored 5 / 100

Nutrition snapshot

Ingredients 35 listed

• 1 Macaroni
  A type of dry pasta in tubular shape, traditionally made from durum semolina.
  Low
• 2 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 3 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 4 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 7 Sunflower
  Refers generally to seeds or oil from Helianthus annuus; whole seeds eaten or pressed for cooking oil.
  Safe
• 8 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  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 Blue Cheese
  Cheese ripened with cultures of Penicillium roqueforti or P. glaucum that produce blue/green veins and characteristic pungent flavor.
  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 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
• 13 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
• 14 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 15 Dairy
  Generic umbrella term for milk and milk-derived products (cheese, butter, cream, yogurt, whey, etc.).
  Low
• 16 Tomato
  Fruit of the Solanum lycopersicum plant.
  Safe
• 17 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 18 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 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 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 21 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 22 Mono- And Diglycerides Of Vegetable Fatty Acids
  Mono- and diglycerides of fatty acids (E471), emulsifiers derived from glycerol and fatty acids of plant or animal origin.
  Moderate
• 23 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 24 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 25 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 26 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 27 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 28 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 29 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 30 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 31 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 32 Tartrazine
  Synthetic azo dye (lemon-yellow color); also called FD&C Yellow No. 5. E-number E102.
  High
• 33 yellow lakes 5 and 6 —
• 34 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 35 Curcumin
  Yellow-orange pigment extracted from turmeric rhizomes (Curcuma longa); E100 covers curcumins.
  Low