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Tempura Battered Chicken Breast
Greenveil's read: consider avoiding.
- Critical
- Tempura battered chicken breast meat75%—
- Chicken breast meat39.3%—›
- Water17.9%—›
- Flour8.9%—›
- Wheat flour4.5%—›
- E3752.2%—
- Iron1.1%—›
- Thiamin mononitrate0.6%—›
- E1010.3%—
- Folic acid0.3%—›
- Corn starch4.5%—›
- Contains less than 2% of egg whites2.2%—
- Garlic1.1%—›
- Raising agent0.6%—
- E450i0.6%—
- E500ii0.3%—
- E341i0.1%—
- Barley malt flour<0.1%—›
- Rice flour<0.1%—›
- Salt<0.1%—›
- E339⚠ Low
- Wheat starch—›
- Prefried in vegetable oil25%—
- Calcium phosphates (E341)⚠ Low
- Diphosphates (E450)⚠ Low
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Tempura battered chicken breast meat (chicken breast meat, water, bleached enriched flour [wheat flour, niacin, iron,thiamine mononitrate, riboflavin, folic acid], cornstarch,contains less than 2% of egg whites, garlic powder, leavening [sodium acid pyrophosphate, sodium bicarbonate,monocalcium phosphate], malted barley flour, rice flour, salt, sodium phosphate,wheat starch). prefried in vegetable oil.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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.
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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