30
Nutrition Score
Poor

Flapjack oat bar

3800224890480
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
64
Hazard Score
Use with caution
40
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Oats
Oats  ·  No known concerns
Contains cereals containing gluten
Whole grain cereal rich in soluble fibre (beta-glucan).
Partially Hydrogenated Oil
PBO  ·  −15 pts
High health concern Source: FDA, WHO
Source of industrial trans fats. Severely increases LDL cholesterol and cardiac disease risk. Strictly regulated.
Palm Oil
Palm-Oil  ·  −5 pts
Moderate health concern Source: WHO, EFSA
Widely used vegetable fat. High in saturated fats; linked to cardiovascular risk. Environmental concerns.
Canola Oil (Rapeseed)
CanolaOil  ·  −2 pts
Moderate health concern Source: FDA, EFSA
Vegetable oil derived from a variety of rapeseed. Low in saturated fat, high in monounsaturated fats.
Invert Sugar
InvertSugar  ·  −8 pts
Moderate health concern Source: EFSA, FDA
Hydrolysed sucrose syrup used in confectionery.
Sugar (Sucrose)
Sugar  ·  −4 pts
Moderate health concern Source: WHO, FDA
Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.
Walnut
Walnut  ·  No known concerns
Contains tree nuts
Tree nut. A major allergen.
Dates
Dates  ·  No known concerns
Dried sweet fruit.
Glycerol (Glycerin)
E422  ·  No known concerns
Humectant used to maintain moisture in cakes, protein bars, and chocolates. Generally safe but can cause mild digestive issues in massive doses.
Soya (Soybean)
SoyaIng  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Contains soybeans
Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
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