Strawberry Rhubarb Jam
Summary
This strawberry rhubarb jam contains beneficial ingredients like strawberries and rhubarb, which are nutrient-rich and minimally processed. However, the high sugar content and its processed nature limit its health benefits. The presence of refined sugar, a heavily processed ingredient, contributes to increased blood sugar levels and potential metabolic issues, impacting the overall score.
At a glance
Key ingredients 5
StrawberriesGood
Strawberries are a nutrient-rich fruit high in vitamin C and antioxidants. They are minimally processed and provide natural sweetness and flavor. Their fiber content supports digestive health.
Benefits
Rich in antioxidants and vitamin C, which support immune function and reduce inflammation.
RhubarbGood
Rhubarb is a low-calorie vegetable that provides dietary fiber and vitamin K. It is used in its natural form, contributing tartness and nutritional benefits. Its antioxidants may help protect against chronic diseases.
Risks
Contains oxalates, which can contribute to kidney stones if consumed in large amounts.
Benefits
Provides dietary fiber and antioxidants, supporting digestive health and reducing oxidative stress.
SugarBad
Refined sugar is a high-calorie ingredient with no essential nutrients. It is heavily processed and contributes to increased blood sugar levels. Excessive consumption is linked to obesity and metabolic disorders.
Risks
High intake can lead to weight gain, insulin resistance, and increased risk of type 2 diabetes.
Lemon JuiceNeutral
Lemon juice is a natural source of vitamin C and citric acid. It is used to enhance flavor and preserve the product naturally. Its acidity can help balance sweetness in jams.
Benefits
Provides vitamin C and enhances flavor without adding calories.
SaltNeutral
Salt is used as a seasoning and preservative in small amounts. It enhances flavor and helps preserve the jam. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to high blood pressure and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in food products.
Processing
Processed Foods
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