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Buffalo-style chicken & baby carrots with bleu cheese dip & celery

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Barcode: 0681131220996 (EAN / EAN-13) 681131220996 (UPC / UPC-A)

Brand owner: Wal-Mart Stores, Inc.

Categories: Snacks

Countries where sold: United States

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Health

Ingredients

79 ingredients

Breaded white chicken glazed in a buffalo style sauce (boneless, skinless chicken breast chunks with rib meat, water, wheat flour, modified food starch, sodium phosphates, salt, seasoning [salt, oil of garlic], battered with: water, wheat flour, modified food starch, tapioca dextrin, salt, dehydrated onion, dehydrated garlic, spices, leavening [sodium acid pyrophosphate, sodium bicarbonate], breaded with: bread crumb [wheat flour, wheat starch, soy protein isolate, sugar, dried yeast, salt, caramel], spices, salt, predusted with: bleached wheat flour, modified wheat starch, wheat gluten, salt, dextrose, yellow corn flour, extractives of paprika and turmeric, breading set in vegetable oil, coated with: hot sauce [fresh red ripe peppers, distilled vinegar, salt], water, soybean oil, chili pepper, cellulose gum, modified food starch from waxy maize, salt, spice extractives), bleu cheese dip (soybean oil, water, bleu cheese [milk, cheese cultures, salt, enzymes], distilled vinegar, egg yolk, sugar, salt, sour cream powder [cream, nonfat milk solids, citric acid, lactic acid], xanthan gum, guar gum, natural flavor, dehydrated garlic), baby carrots, celery.

Allergens: Celery, Eggs, Gluten, Milk, Soybeans

Food processing

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

Additive: E1400 - Dextrin

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Additive: E450 - Diphosphates

Additive: E466 - Sodium carboxy methyl cellulose

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E1400 - Dextrin

Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

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.

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

E450i - Disodium diphosphate

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Breaded-white-chicken-glazed-in-a-buffalo-style-sauce, Boneless, Skinless-chicken-breast-chunks-with-rib-meat, Oil-of-garlic, Battered-with, Breaded-with, Predusted-with, Breading-set-in-vegetable-oil, Coated-with, Fresh-red-ripe-peppers, Modified-food-starch-from-waxy-maize, Bleu-cheese-dip, Bleu-cheese
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Milk, Egg yolk, Sour cream, Cream, Skimmed milk
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Vegetarian status unknown
Unrecognized ingredients: Breaded-white-chicken-glazed-in-a-buffalo-style-sauce, Boneless, Skinless-chicken-breast-chunks-with-rib-meat, Oil-of-garlic, Battered-with, Breaded-with, Predusted-with, Breading-set-in-vegetable-oil, Coated-with, Fresh-red-ripe-peppers, Modified-food-starch-from-waxy-maize, Bleu-cheese-dip, Bleu-cheese
Some ingredients could not be recognized.
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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.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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: Breaded white chicken glazed in a buffalo style sauce (boneless, skinless chicken breast chunks with rib meat, water, wheat flour, modified food starch, sodium phosphates, salt, seasoning (salt, oil of garlic), battered with (water), wheat flour, modified food starch, tapioca dextrin, salt, dehydrated onion, garlic, spices, leavening (sodium acid pyrophosphate), sodium bicarbonate, breaded with (bread crumb, wheat flour), wheat starch, soy protein isolate, sugar, yeast, salt, caramel, spices, salt, predusted with (wheat flour), modified wheat starch, wheat gluten, salt, dextrose, yellow corn flour, paprika, turmeric, breading set in vegetable oil, coated with (hot sauce, fresh red ripe peppers), distilled vinegar, salt, water, soybean oil, chili pepper, cellulose gum, modified food starch from waxy maize, salt, spice), bleu cheese dip (soybean oil, water, bleu cheese (milk, cheese cultures, salt, enzymes), distilled vinegar, egg yolk, sugar, salt, sour cream (cream, nonfat milk, citric acid, lactic acid), xanthan gum, guar gum, natural flavor, garlic), baby carrots, celery
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yellow corn flour -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 1.5275

paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.5275

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breading set in vegetable oil -> en:breading-set-in-vegetable-oil - percent_min: 0 - percent_max: 1.5275

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hot sauce -> en:hot-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5275

fresh red ripe peppers -> en:fresh-red-ripe-peppers - percent_min: 0 - percent_max: 0.76375

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soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.5275

chili pepper -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 1.5275

cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5275

modified food starch from waxy maize -> en:modified-food-starch-from-waxy-maize - percent_min: 0 - percent_max: 1.5275

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.5275

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Nutrition

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: 18
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 3 / 5 (value: 5.65, rounded value: 5.65)

Fiber: 1 / 5 (value: 1.4, rounded value: 1.4)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 18.7648275624292, rounded value: 18.8)

Negative points: 11

Energy: 2 / 10 (value: 828, rounded value: 828)

Sugars: 0 / 10 (value: 2.47, rounded value: 2.47)

Saturated fat: 3 / 10 (value: 3.18, rounded value: 3.2)

Sodium: 6 / 10 (value: 611, rounded value: 611)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (11 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (16.6%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (3.18%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (2.47%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.53%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 PACKAGE (283 g))	Compared to: Snacks
Energy	828 kj (198 kcal)	2,340 kj (560 kcal)	-55%
Fat	16.61 g	47 g	-11%
Saturated fat	3.18 g	9 g	-49%
Trans fat	0 g	0 g
Cholesterol	23 mg	65.1 mg	+237%
Salt	1.528 g	4.32 g	+111%
Carbohydrates	7.42 g	21 g	-87%
Fiber	1.4 g	3.96 g	-62%
Sugars	2.47 g	6.99 g	-91%
Proteins	5.65 g	16 g	-18%
Calcium	39 mg	110 mg	-29%
Iron	0.35 mg	0.991 mg	-83%
Potassium	99 mg	280 mg	-69%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	18.765 %	18.765 %

Serving size: 1 PACKAGE (283 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Product added on April 23, 2020, 7:44:01 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 7:44:02 PM CEST by org-database-usda.

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Buffalo-style chicken & baby carrots with bleu cheese dip & celery