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  3. Stir-Fry Chicken
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Dining Smart·Frozen Foods · 0855229005110

Stir-Fry Chicken

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Linguine pasta52.3%—
  • Water26.5%—›
  • Durum wheat semolina12.9%—›
  • Wheat12.9%—›
  • E3756.5%—
  • Ferrous sulfate3.2%—›
  • Iron3.2%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Teriyaki sauce23.9%—
  • Water11.9%—›
  • Fructose6%—›
  • Modified food starch3%—›
  • Soy sauce1.5%—›
  • Soy sauce0.7%—›
  • Wheat0.4%—›
  • Soya bean0.2%—›
  • Salt0.2%—›
  • Maltodextrin0.4%—›
  • Salt0.4%—›
  • Salt0.3%—›
  • Corn syrup solids0.3%—›
  • Onion0.3%—›
  • Chicken fat0.3%—›
  • Garlic0.1%—›
  • Spice<0.1%—›
  • E150a<0.1%—
  • E330<0.1%—
  • E631⚠ Low
  • E627⚠ Low
  • E415—
  • No more than 2% silicon dioxide—
  • Anticaking—
  • Cooked roasted white meat chicken—
  • White meat chicken—
  • Water—›
  • Modified tapioca starch—
  • Sugar—›
  • Dextrose—›
  • Salt—›
  • E339—
  • Modified potato starch—
  • Carrots—›
  • Broccoli—›
  • Onion—›
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

Linguine pasta (water, durum semolina [wheat], niacin, ferrous sulfate [iron], thiamine mononitrate, riboflavin, folic acid), teriyaki sauce (water, fructose, modified food starch, soy sauce powder [soy sauce {wheat, soybeans, salt}, maltodextrin, salt], salt, corn syrup solids, onion powder, chicken fat, garlic powder, spice, caramel color, citric acid, disodium inosinate, disodium guanylate, xanthan gum, no more than 2% silicon dioxide [anticaking], cooked roasted white meat chicken (white meat chicken, water, modified tapioca starch, sugar, dextrose, salt, sodium phosphate, modified potato starch), carrots, broccoli, onion.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02FRUCTOSECompoundNot assessed
  3. 03Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  4. 04Soy sauceCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06CORN SYRUPCompoundNot assessed
  7. 07Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  8. 08ONIONCompoundNot assessed
  9. 09CHICKEN FATCompoundNot assessed
  10. 10GARLICCompoundNot assessed
  11. 11SPICECompoundNot assessed
  12. 12CARROTCompoundNot assessed
  13. 13BROCCOLICompoundNot assessed

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