This got me thinking, just looking at the number of entries on the nutrition label seems maybe a little misleading? Most natural "whole" ingredients would have

This got me thinking, just looking at the number of entries on the nutrition label seems maybe a little misleading? Most natural "whole" ingredients would have hundreds of entries if you had to list all the constituent substances individually. How many different chemical compounds are there in an apple or an egg or a hazelnut or a cut of beef? In that sense, foods constructed in a lab entirely from stock proteins, carbs, food dyes, flavorings, etc, would be "purer" than home-cooked farm-to-table meals. Not that that makes them better (I think they're clearly not) but it calls into question the appropriateness of "purity" as a metric. I'm mostly just musing out loud here.