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Chicken salad an homestyle white bread - Deli Express - 5 oz (142 g)

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Chicken salad an homestyle white bread - Deli Express - 5 oz (142 g)

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Barcode: 0041433001202 (EAN / EAN-13) 041433001202 (UPC / UPC-A)

Quantity: 5 oz (142 g)

Brands: Deli Express

Categories: Sandwiches, Poultry sandwiches, Chicken sandwiches

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    72 ingredients

    WHITE BREAD (Unbleached Wheat Flour, Water, High Fructose Corn Syrup, Yeast, Liquid Soy Oil, Salt, Whey Solids, Yeast Nutrients (Monocalcium Phosphate, Calcium Sulfate, Ammonium Sulfate, Potassium iodate), Monoglycerides, Dough Conditioners (Sodium Stearoyl Lactylate, Calcium Peroxide), Malted Barley Flour, Calcium Propionate (To Retard Spoilage), Ferrouse Sulfate (Iron), Niacin, Thiamine Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), CHICKEN SALAD (Cooked White Meat Chicken, Salad Dressing (Soybean Oil, Water, Vinegar, Sugar, Egg Yolks, Modified Food Starch, Salt, Mustard Flour, Spice, Paprika, Natural Flavor, Dried Garlic), Celery, Pickle Relish (Cucumbers, Cane Sugar, Distilled Vinegar, Salt, Xanthan Gum, Red Peppers, Mustard Seed, Natural Flavors, Oleoresin Turmeric, Calcium Chloride), Contains 2% or less Bread Crumbs (Bleached Wheat Flour, Sugar, Yeast, Salt), Sugar, Chicken Flavor (Hydrolyzed Vegetable Protein (Soy Protein), Autolyzed Yeast Extract, Natural Flavors (Concentrated Chicken Extract), Canola Oil), Distilled Vinegar, Glucono Delta Lactone, Gum Arabic, Whey]. CONTAINS EGG, MILK, SOY, WHEAT.
    Allergens: Celery, Eggs, Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: High fructose corn syrup
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341i - Monocalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E517 - Ammonium sulphate

    Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.
    Source: Wikipedia

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

  • E930 - Calcium peroxide

    Calcium peroxide: Calcium peroxide or calcium dioxide is the inorganic compound with the formula CaO2. It is the peroxide -O22−- salt of Ca2+. Commercial samples can be yellowish, but the pure compound is white. It is almost insoluble in water.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Whey, Egg yolk, Chicken, Whey

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Chicken

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : WHITE BREAD (Wheat Flour, Water, High Fructose Corn Syrup, Yeast, Soy Oil, Salt, Whey, Yeast Nutrients (Monocalcium Phosphate, Calcium Sulfate, Ammonium Sulfate, Potassium iodate), Monoglycerides, Dough Conditioners (Sodium Stearoyl Lactylate, Calcium Peroxide), Malted Barley Flour, Calcium Propionate (To Retard Spoilage), Ferrouse Sulfate (Iron), Niacin, Thiamine Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), CHICKEN SALAD, Cooked White Meat Chicken, Salad Dressing (Soybean Oil, Water, Vinegar, Sugar, Egg Yolks, Modified Food Starch, Salt, Mustard, Spice, Paprika, Natural Flavor, Dried Garlic), Celery, Pickle Relish (Cucumbers, Cane Sugar, Distilled Vinegar, Salt, Xanthan Gum, Red Peppers, Mustard Seed, Natural Flavors, Oleoresin Turmeric, Calcium Chloride), Contains 2% and less Bread Crumbs (Wheat Flour, Sugar, Yeast, Salt), Sugar, Chicken Flavor (Hydrolyzed Vegetable Protein (Soy Protein), Autolyzed Yeast Extract, Natural Flavors (Chicken), Canola Oil), Distilled Vinegar, Glucono Delta Lactone, Gum Arabic, Whey
    1. WHITE BREAD -> en:white-bread - percent_min: 7.69230769230769 - percent_max: 100
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.452488687782805 - percent_max: 100
      2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
      3. High Fructose Corn Syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 33.3333333333333
      4. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. Soy Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 20
      6. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2321428571429
      7. Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.2321428571429
      8. Yeast Nutrients -> en:yeast-nutrients - percent_min: 0 - percent_max: 1.2321428571429
        1. Monocalcium Phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2321428571429
        2. Calcium Sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.61607142857145
        3. Ammonium Sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4107142857143
        4. Potassium iodate -> en:e917 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.308035714285725
      9. Monoglycerides -> en:monoglycerides - percent_min: 0 - percent_max: 1.2321428571429
      10. Dough Conditioners -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.2321428571429
        1. Sodium Stearoyl Lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2321428571429
        2. Calcium Peroxide -> en:e930 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.61607142857145
      11. Malted Barley Flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 1.2321428571429
      12. Calcium Propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2321428571429
        1. To Retard Spoilage -> en:to-retard-spoilage - percent_min: 0 - percent_max: 1.2321428571429
      13. Ferrouse Sulfate -> en:ferrouse-sulfate - percent_min: 0 - percent_max: 1.2321428571429
        1. Iron -> en:iron - percent_min: 0 - percent_max: 1.2321428571429
      14. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2321428571429
      15. Thiamine Hydrochloride -> en:thiamin-hydrochloride - percent_min: 0 - percent_max: 1.2321428571429
        1. Vitamin B1 -> en:thiamin - percent_min: 0 - percent_max: 1.2321428571429
      16. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.2321428571429
        1. Vitamin B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.2321428571429
      17. Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 1.2321428571429
    2. CHICKEN SALAD -> en:chicken-salad - percent_min: 0 - percent_max: 50
    3. Cooked White Meat Chicken -> en:cooked-white-meat-chicken - percent_min: 0 - percent_max: 33.3333333333333
    4. Salad Dressing -> en:salad-dressing - percent_min: 0 - percent_max: 25
      1. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 25
      2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5
      3. Vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 8.33333333333333
      4. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.7142857142857
      5. Egg Yolks -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 5
      6. Modified Food Starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.16666666666667
      7. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2321428571429
      8. Mustard -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.2321428571429
      9. Spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2321428571429
      10. Paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.2321428571429
      11. Natural Flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2321428571429
      12. Dried Garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11023 - percent_min: 0 - percent_max: 1.2321428571429
    5. Celery -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 20
    6. Pickle Relish -> en:pickle-relish - percent_min: 0 - percent_max: 16.6666666666667
      1. Cucumbers -> en:cucumber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. Cane Sugar -> en:cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.7142857142857
      3. Distilled Vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 5.55555555555556
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2321428571429
      5. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2321428571429
      6. Red Peppers -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 1.2321428571429
      7. Mustard Seed -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.2321428571429
      8. Natural Flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2321428571429
      9. Oleoresin Turmeric -> en:oleoresin-turmeric - percent_min: 0 - percent_max: 1.2321428571429
      10. Calcium Chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2321428571429
    7. Contains 2% and less Bread Crumbs -> en:contains-2-and-less-bread-crumbs - percent_min: 0 - percent_max: 14.2857142857143
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 14.2857142857143
      2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.7142857142857
      3. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2321428571429
    8. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.7142857142857
    9. Chicken Flavor -> en:chicken-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. Hydrolyzed Vegetable Protein -> en:hydrolysed-vegetable-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        1. Soy Protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 5
      2. Autolyzed Yeast Extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. Natural Flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667
        1. Chicken -> en:chicken - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.66666666666667
      4. Canola Oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.25
    10. Distilled Vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 5
    11. Glucono Delta Lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. Gum Arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 7

    • Proteins: 5 / 5 (value: 11.428571428571, rounded value: 11.43)
    • Fiber: 2 / 5 (value: 2.1428571428571, rounded value: 2.14)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.65365835336539, rounded value: 3.7)

    Negative points: 10

    • Energy: 3 / 10 (value: 1016, rounded value: 1016)
    • Sugars: 1 / 10 (value: 5.7142857142857, rounded value: 5.71)
    • Saturated fat: 1 / 10 (value: 1.7857142857143, rounded value: 1.8)
    • Sodium: 5 / 10 (value: 492.85714285716, rounded value: 492.9)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (10 - 7)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (142g)     		Compared to: Chicken sandwiches
    Energy 1,016 kj
    (242 kcal)     		1,440 kj
    (345 kcal)     		+6%
    Fat 10 g 14.2 g +10%
    Saturated fat 1.786 g 2.54 g +11%
    Trans fat 0 g 0 g
    Cholesterol 30 mg 42.6 mg
    Carbohydrates 35.714 g 50.7 g +38%
    Sugars 5.714 g 8.11 g +84%
    Fiber 2.143 g 3.04 g -12%
    Proteins 11.429 g 16.2 g +12%
    Salt 1.232 g 1.75 g +2%
    Vitamin A 30 µg (2 % DV) 42.6 µg
    Vitamin C (ascorbic acid) 0 mg (0 % DV) 0 mg
    Calcium 150 mg (15 % DV) 213 mg
    Iron 2.7 mg (15 % DV) 3.83 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.654 % 3.654 %
Serving size: 142g

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Product added on by waistline-app
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by desttinghim, inf, kiliweb, openfoodfacts-contributors, vaporous, waistline.8df1c388-2392-4fdc-a370-df031ab1dba1, yuka.sY2b0xO6T85zoF3NwEKvln5eSIXTmBDOFBfShhWw987eEb_WOYlQzNThMqs.

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