Mango

How it scored 85 / 100

Nutrition snapshot

Ingredients 18 listed

• 1 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
• 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 Mango
  Mango (Mangifera indica), a tropical stone fruit.
  Safe
• 4 Lactase
  Beta-galactosidase enzyme that hydrolyzes lactose into glucose and galactose, produced from microbial sources (e.g., Aspergillus oryzae, Klu…
  Low
• 5 Fruit Pectin
  Soluble fiber polysaccharide naturally occurring in fruit cell walls, commercially extracted from citrus peels and apple pomace.
  Safe
• 6 Vegetable Juice
  Liquid extracted from vegetables, alone or in blends; commonly tomato-based with carrot, celery, beet, or others.
  Safe
• 7 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 8 Steviol Glycosides
  Sweet glycoside compounds (rebaudioside A, stevioside, etc.) extracted from leaves of Stevia rebaudiana, 200-300x sweeter than sucrose.
  Low
• 9 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 10 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 11 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 12 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe
• 13 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 14 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe
• 15 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 16 Lactobacillus Casei
  A species of lactic acid bacteria used as a probiotic and starter culture.
  Safe
• 17 Lactobacillus Rhamnosus
  Probiotic lactic acid bacterium used in fermented foods and supplements.
  Safe
• 18 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low