Blue Heat

How it scored 0 / 100

Nutrition snapshot

Ingredients 23 listed

• 1 CORN FLOUR PROCESSED WITH LIME —
• 2 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 3 Coating
  Generic umbrella term for an applied surface layer on food (e.g., glaze, wax, sugar, chocolate, batter, breading) without specifying composi…
  Low
• 4 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 5 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 6 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 7 Rice Bran Oil
  Edible oil extracted from the bran (outer layer) of rice grains (Oryza sativa).
  Low
• 8 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
• 9 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 10 Sugar Coating
  A finishing layer of sugar (typically sucrose, sometimes with glucose syrup) applied to confectionery, cereals, or baked goods.
  Low
• 11 Potassium Chloride
  Potassium chloride (KCl), an inorganic salt commonly used as a low-sodium salt substitute and nutrient.
  Low
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 14 Hydrolysed Soy Protein
  Soy protein broken down by acid or enzymatic hydrolysis into peptides and free amino acids; high in glutamic acid.
  Moderate
• 15 Natural And Artificial Flavouring
  A blanket label for proprietary flavor mixtures combining naturally derived flavor constituents (essential oils, extracts, distillates) with…
  Low
• 16 Hydrolyzed Yeast Extract
  Yeast cells (typically Saccharomyces cerevisiae) broken down by enzymatic or acid hydrolysis to release amino acids, peptides, and naturally…
  Low
• 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 Brilliant Blue Fcf
  Brilliant Blue FCF (FD&C Blue No. 1), a synthetic triphenylmethane dye used to produce a bright blue colour.
  Moderate
• 19 Chili Pepper
  Fruits of plants in the genus Capsicum used as a spice.
  Safe
• 20 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 21 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 22 Tertiary-Butylhydroquinone (Tbhq)
  Synthetic phenolic antioxidant tert-butylhydroquinone, used to retard oxidation of fats and oils.
  High
• 23 Antioxidant
  Functional class label for substances added to retard oxidative rancidity (e.g., tocopherols, ascorbic acid, BHA, BHT, TBHQ, rosemary extrac…
  Low