MACARONI & CHEESE

How it scored 15 / 100

Nutrition snapshot

Ingredients 19 listed

• 1 ENRICHED ELBOW MACARONI WHEAT FLOUR NACIN FERROUS SULFATE —
• 2 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 3 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 4 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
• 5 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
• 6 Dairy
  Generic umbrella term for milk and milk-derived products (cheese, butter, cream, yogurt, whey, etc.).
  Low
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  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 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 11 Butterfat
  Anhydrous milkfat; the fat fraction of cow's milk separated from whey and casein.
  Low
• 12 CHEDDAR CHEESE SEASONING ENRICHED WHEAT FLOUR —
• 13 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 14 SOYBEAN OIL TO REDUCE DUSTING —
• 15 PASTEURIZED MILK —
• 16 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 17 Salt Enzymes
  Mixture of salt and enzyme preparations used in food processing (e.g., baking).
  Low
• 18 Tartrazine
  Synthetic azo dye (lemon-yellow color); also called FD&C Yellow No. 5. E-number E102.
  High
• 19 Sunset Yellow Fcf
  Synthetic azo dye (FD&C Yellow No. 6 in the US), water-soluble orange food coloring.
  High