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  3. Lightly Coated Chicken Breast Bites
Lightly Coated Chicken Breast Bites
simple truth·Meats And Their Products · 0011110122872

Lightly Coated Chicken Breast Bites

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Chicken breast meat with rib meat51.6%—
  • Chicken broth24.2%—
  • CONTAINS 2% and LESS OF YELLOW CORN12.1%—
  • Flour6.1%—›
  • Rice flour3%—›
  • Salt0.9%—›
  • Wheat flour0.9%—›
  • Corn0.6%—›
  • Starch0.3%—›
  • Modified tapioca starch0.1%—
  • E339<0.1%—
  • Maltodextrin<0.1%—›
  • Sugar<0.1%—›
  • E407⚠ Low
  • Smoke flavouring—
  • Chicken—›
  • Natural flavouring—
  • Chicken fat—›
  • Flavouring—
  • Hydrolysed corn protein—
  • Dehydrated onion—
  • Chicken broth—
  • Raising agent—
  • E450i—
  • Sodium—›
  • Bicarbonate—›
  • Garlic—›
  • Soy sauce—›
  • Soya bean—›
  • Wheat—›
  • Salt—›
  • Chicken flavouring—
  • Flavouring—
  • Sunflower—›
  • Canola—›
  • Soya oil—›
  • Dextrose—›
  • E330—
  • Guar—›
  • Gum—›
  • Natural flavouring—
  • Diphosphates (E450)⚠ Low
Show original label text

CHICKEN BREAST MEAT WITH RIB MEAT,, CHICKEN BROTH,, CONTAINS 2% OR LESS OF YELLOW CORN, FLOUR, RICE FLOUR, SALT, WHEAT FLOUR, MODIFIED CORN, STARCH, MODIFIED TAPIOCA STARCH, SODIUM PHOSPHATES,, MALTODEXTRIN, SUGAR, CARRAGEENAN, SMOKE FLAVOR,, DEHYDRATED COOKED CHICKEN AND NATURAL FLAVOR,, CHICKEN FAT AND FLAVORING, HYDROLYZED CORN PROTEIN,, DEHYDRATED ONION, DEHYDRATED CHICKEN BROTH,, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM, BICARBONATE), DEHYDRATED GARLIC, SOY SAUCE (SOYBEANS,, WHEAT, SALT), CHICKEN FLAVOR, FLAVOR (SUNFLOWER,, CANOLA AND SOYBEAN OIL), DEXTROSE, CITRIC ACID, GUAR, GUM, NATURAL FLAVOR.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • 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

  1. 01SOAPCompoundNot assessed
  2. 02BROWN RICECompoundNot assessed
  3. 03SALTCompoundNot assessed
  4. 04WHEATCompoundNot assessed
  5. 05CORNCompoundNot assessed
  6. 06STARCH 1551CompoundNot assessed
  7. 07Starch, acid-hydrolyzedActiveNot assessed
  8. 08AmylodextrinCompoundNot assessed
  9. 09MALTODEXTRINCompoundNot assessed
  10. 10SUGARCompoundNot assessed
  11. 11CHICKENCompoundNot assessed
  12. 12CHICKEN FATCompoundNot assessed
  13. 13GARLICCompoundNot assessed
  14. 14Soy sauceCompoundNot assessed
  15. 15GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  16. 16GLUCOSECompoundNot assessed
  17. 17DEXTROSECompoundNot assessed
  18. 18GUAR GUMCompoundNot assessed

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