55

Nutrition Score

Moderate

Ciabatta

3800501113417

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

64

Hazard Score

Use with caution

65

Mirella Index

Everyday

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

wheat · No known concerns

Contains cereals containing gluten

Sourdough Starter

SourdoughStarter · No known concerns

Live fermentation culture of wild yeast + lactobacilli used to leaven bread.

Live Probiotic Cultures

ProbioticCultures · No known concerns

Live beneficial bacterial cultures added to foods.

GlutenIng · −3 pts

Moderate health concern Source: EFSA, FDA

Contains cereals containing gluten

Protein complex in wheat, rye and barley. Causes coeliac disease in ~1% of population.

Ascorbic Acid (Vitamin C)

E300 · No known concerns

Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.

Enzyme (Unspecified)

EnzymeUnspecified · No known concerns

Processing aid enzyme listed on the label without further specification (common for e.g. amylase in baked goods).

sunflower oil · No known concerns

Salt (Sodium Chloride)

Salt · −2 pts

Moderate health concern Source: WHO, FDA

Common table salt used for flavouring and preservation. High intake is linked to hypertension.

Yeast · No known concerns

Leavening agent for bread and dough.

OliveOil · No known concerns

Healthy monounsaturated fat from olives. Rich in polyphenols and oleic acid; supports heart health.

E920 · No known concerns

Flour treatment/dough conditioner.

PorkMeat · No known concerns

Whole animal protein. Base component of traditional minced meat and sausages.

Water · No known concerns

The most common ingredient in processed foods.

potato starch · No known concerns

Glucose (Dextrose)

Glucose · −3 pts

Moderate health concern Source: EFSA, FDA

Simple sugar used as a sweetener, energy source, and in food processing. High GI.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

E407 · −5 pts

Moderate health concern Source: EFSA

Thickener extracted from red seaweed. Some controversial evidence links degraded types to gut inflammation.

Sodium Ascorbate

E301 · No known concerns

Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.

E250 · −15 pts

High health concern Source: IARC

Preservative in cured meats. Its nitrosamine by-products are a key mechanism behind IARC classifying processed meat consumption as Group 1 carcinogenic to humans.

Mayonnaise · −2 pts

WineVin · No known concerns

Natural vinegar produced from fermented red wine. Contains trace grape polyphenols.

corn starch · No known concerns

Dried Egg (Egg Powder)

EggPowder · No known concerns

Whole eggs dehydrated to powder form. Common allergen; used in baked goods and pasta.

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.

E412 · No known concerns

Natural thickener from guar beans. Used in dairy products, sauces, and gluten-free products.

E415 · No known concerns

Thickener and stabilizer produced by bacterial fermentation. Safe in normal food amounts.

E330 · No known concerns

Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.

Potassium Sorbate

E202 · −2 pts

Moderate health concern Source: EFSA, FDA

Widely used mild preservative to prevent mold. Generally recognized as safe within standard legal limits.

Annatto (Bixin)

E160b · No known concerns

Natural yellow-red dye from the annatto seed. Used in cheeses and margarines. Rare allergy risk.

Mozzarella · No known concerns

Milk · No known concerns

E270 · No known concerns

Natural acid produced by fermentation. Safe preservative and acidity regulator in many foods.

BellPepper · No known concerns

Community Reviews

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