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- Sauce56.3%—
- Water28.8%—›
- Modified food starch13.7%—›
- Chicken fat6.9%—›
- Salt3.4%—›
- Sauce base1.7%—
- Chicken broth0.9%—
- Modified food starch0.4%—›
- Flavouring0.2%—
- Soluble pepper0.1%—
- Soluble celery0.1%—
- E160b0.2%⚠ Low
- Colour0.2%—
- Dumplings21.9%—
- Fortified wheat flour10.9%—
- E3755.5%—
- Iron2.7%—›
- Thiamin1.4%—›
- E1010.7%—
- Folic acid0.7%—›
- Water5.5%—›
- Chicken fat2.7%—›
- Salt1.4%—›
- Baking powder0.7%—
- E450i0.3%—
- E500ii0.2%—
- Starch<0.1%—›
- E341i<0.1%—
- Chicken meat0.7%—
- Chicken meat0.3%—
- Water0.2%—›
- Salt<0.1%—›
- Modified food starch<0.1%—›
- E339<0.1%—
- Calcium phosphates (E341)⚠ Low
- Diphosphates (E450)⚠ Low
Show original label text
SAUCE {WATER, MODIFIED FOOD STARCH, CHICKEN FAT, SALT, SAUCE BASE (CHICKEN BROTH, MODIFIED FOOD STARCH, FLAVORINGS (SOLUBLE PEPPER, SOLUBLE CELERY), AND ANNATTO (COLOR)}. DUMPLINGS (ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, IRON, THIAMIN, RIBOFLAVIN, FOLIC ACID), WATER, CHICKEN FAT, SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, STARCH, MONOCALCIUM PHOSPHATE). COOKED CHICKEN MEAT (CHICKEN MEAT, WATER, SALT, MODIFIED FOOD STARCH, SODIUM PHOSPHATES).
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
- Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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