Kokos natur
Summary
The product contains coconut milk and coconut cream, which are sources of healthy fats and contribute to a creamy texture. However, it includes starch and a stabilizer, indicating a moderate level of processing. While the ingredient list is relatively clean, the presence of additives and the processing level limit its score.
At a glance
Key ingredients 7
Coconut milkGood
Coconut milk is a source of healthy fats, particularly medium-chain triglycerides (MCTs), which are easily metabolized for energy. It is minimally processed and retains beneficial nutrients from the coconut. The use of coconut milk in this product contributes to its creamy texture and flavor.
Benefits
Rich in medium-chain triglycerides that can support energy metabolism and may aid in weight management.
WaterNeutral
Water is used as a base ingredient to adjust the consistency of the product. It is a neutral ingredient with no direct nutritional impact. Its presence ensures the desired texture and dilution of other ingredients.
See more about Water →Coconut creamGood
Coconut cream is derived from the flesh of coconuts and is rich in healthy fats. It is less processed and retains the natural nutrients of the coconut. This ingredient enhances the richness and flavor of the product.
Benefits
Provides healthy fats and contributes to the creamy texture of the product.
StarchNeutral
Starch is used as a thickening agent to improve the texture of the product. It is a common additive in processed foods and is generally considered safe. The starch in this product helps achieve the desired consistency.
Risks
Excessive consumption of starch can contribute to increased blood sugar levels.
Locust bean gumNeutral
Locust bean gum is a natural thickener and stabilizer derived from the seeds of the carob tree. It is used to improve the texture and stability of the product. This ingredient is minimally processed and generally considered safe.
Benefits
Helps stabilize and thicken the product without significant nutritional impact.
SaltNeutral
Salt is used to enhance the flavor of the product. It is a common seasoning and preservative in food products. The amount used is minimal and contributes to the overall taste profile.
Risks
Excessive salt intake can lead to increased blood pressure and cardiovascular issues.
Lactic acid culturesNeutral
Lactic acid cultures are used for fermentation, which can enhance the flavor and texture of the product. They are beneficial for creating a yogurt-like consistency. These cultures are generally considered safe and can contribute to gut health.
Benefits
May support gut health by promoting beneficial bacteria.
Processing
Processed Foods
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