Honey Mustard Seasoned Pretzel Twists

How it scored 38 / 100

Nutrition snapshot

Ingredients 39 listed

• 1 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 2 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 3 Granulated Sugar
  Refined sucrose (table sugar) in fine, white crystals; produced from sugar cane or sugar beet.
  Low
• 4 Brown Sugar
  Sucrose with residual or added molasses; chemically nearly identical to white sugar plus minor molasses content.
  Moderate
• 5 Honey
  Natural sweet substance produced by honey bees from flower nectar; primarily fructose and glucose.
  Low
• 6 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 7 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 8 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 9 Salad Mustard Powder
  Powdered mustard seed blend used to make prepared salad-style mustard or as a seasoning
  Low
• 10 Mustard
  Condiment or ingredient prepared from mustard seeds (Brassica/Sinapis).
  Low
• 11 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 12 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 13 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 14 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 15 Malic Acid
  Malic acid (E296) is a dicarboxylic acid found naturally in fruits, especially apples.
  Low
• 16 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 17 Acacia Gum
  Dried sap of the Acacia tree (Acacia senegal/seyal); a complex polysaccharide also called gum arabic.
  Low
• 18 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 19 Mustard Oil
  Oil pressed from mustard seeds (Brassica spp.), high in monounsaturated fats and naturally containing erucic acid.
  Moderate
• 20 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 21 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
• 22 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 23 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 24 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 25 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
• 26 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 27 Corn
  Edible cereal grain from Zea mays.
  Safe
• 28 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 29 salad mustard —
• 30 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
• 31 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 32 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
• 33 Dijon Mustard
  A French-style condiment made from brown/black mustard seeds, white wine or verjuice, water, salt, and spices.
  Low
• 34 Distilled Vinegar
  Dilute (~5%) acetic acid solution produced by fermentation and distillation.
  Safe
• 35 Mustard Seed
  Seed of mustard plants (Brassica/Sinapis species), used as spice and condiment base.
  Low
• 36 Turmeric
  Ground rhizome of the Curcuma longa plant; primary active compound is curcumin.
  Safe
• 37 White Wine
  Fermented juice of white or green-skinned grapes, containing ethanol typically 9-14% by volume.
  Moderate
• 38 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 39 L(+)-Tartaric Acid
  L(+)-Tartaric Acid — a naturally occurring dicarboxylic acid found abundantly in grapes; used as a food additive.
  Low