FIG SPREAD
Summary
This fig spread contains beneficial ingredients like figs, which provide natural sweetness and nutrients. However, the high level of added pure cane sugar significantly increases the caloric content and contributes to potential health risks such as obesity and diabetes. The product is also classified as ultra-processed due to the presence of multiple additives, which limits its overall healthiness despite the absence of harmful artificial colors or preservatives.
At a glance
Key ingredients 6
FigsGood
Figs are a natural source of dietary fiber and essential nutrients. They are minimally processed and retain most of their natural vitamins and minerals. Figs provide a natural sweetness, reducing the need for excessive added sugars.
Benefits
Rich in dietary fiber, which supports digestive health and provides essential vitamins and minerals.
Pure cane sugarBad
Pure cane sugar is a refined sugar that contributes to high caloric intake without providing essential nutrients. It is highly processed and can lead to increased blood sugar levels. Excessive consumption of refined sugars is linked to various health issues such as obesity and diabetes.
Risks
High intake of refined sugar can lead to obesity, diabetes, and other metabolic disorders.
Citric acidNeutral
Citric acid is used as a natural preservative and to add acidity to foods. It is commonly found in citrus fruits and is generally recognized as safe. It helps maintain the stability and flavor of the product.
Benefits
Acts as a preservative and enhances flavor without significant health concerns.
Fruit pectinNeutral
Fruit pectin is a natural gelling agent derived from fruits, used to thicken jams and spreads. It is minimally processed and does not contribute significant calories or nutrients. Pectin is generally considered safe and is used to improve texture.
Benefits
Provides a natural source of fiber and helps in gelling and thickening the spread.
Lactic acidNeutral
Lactic acid is used to control the pH level in foods, enhancing preservation and flavor. It is produced through the fermentation of carbohydrates and is generally recognized as safe. Lactic acid helps maintain the product's stability and safety.
Benefits
Helps in maintaining the acidity and stability of the product.
Ascorbic acidNeutral
Ascorbic acid, also known as vitamin C, is used as an antioxidant to prevent spoilage and maintain color. It is a naturally occurring vitamin found in many fruits and vegetables. Ascorbic acid helps in preserving the quality of the product.
Benefits
Acts as an antioxidant and helps in preserving the product's freshness.
Processing
Ultra-Processed Foods
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