Brown Lentils in Water
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Summary
The product contains brown lentils, which are a nutritious source of protein and fiber, contributing positively to its nutritional profile. However, the presence of additives like calcium chloride and ascorbic acid, along with its classification as an ultra-processed food, limits its overall health score. Despite the beneficial ingredients, the processing level and use of additives necessitate a capped score.
At a glance
Key ingredients 4
Brown LentilsGood
Brown lentils are a nutritious legume rich in protein and fiber. They are minimally processed and provide essential nutrients like iron and folate. Their natural composition supports digestive health and provides sustained energy.
Benefits
High in protein and fiber, supporting muscle health and digestion. Contains essential vitamins and minerals that contribute to overall health.
WaterNeutral
Water is used as a medium for cooking and preserving lentils. It is a neutral ingredient with no direct nutritional impact. Its primary role is to hydrate and soften the lentils during processing.
See more about Water →Ascorbic AcidNeutral
Ascorbic acid, also known as vitamin C, is used as an antioxidant to preserve color and freshness. It is a common additive in food processing with minimal health concerns. While it can contribute to vitamin C intake, its primary function here is preservation.
Benefits
Acts as an antioxidant, helping to preserve the quality of the food. Can contribute to vitamin C intake, supporting immune function.
Calcium ChlorideBad
Calcium chloride is used as a firming agent in canned foods. It is a processed additive that can alter the texture of foods. While generally recognized as safe, excessive consumption may lead to digestive discomfort.
Risks
Excessive intake may cause gastrointestinal irritation or discomfort.
Benefits
Helps maintain the firmness and texture of canned foods, ensuring product quality.
Processing
Ultra-Processed Foods
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