Chicken Noodle

How it scored 60 / 100

Nutrition snapshot

Ingredients 29 listed

• 1 Chicken Broth
  Liquid prepared by simmering chicken meat, bones, and aromatics in water.
  Safe
• 2 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 3 White Chicken Meat
  Lean breast and other light-colored skeletal muscle tissue from chicken.
  Safe
• 4 Egg Pasta
  Pasta or noodles made from semolina/durum/wheat flour combined with eggs (whole, yolk, or egg solids).
  Low
• 5 Celery
  Celery (Apium graveolens) is a marshland plant used as a vegetable.
  Low
• 6 Modified Starch
  Starch from corn, potato, tapioca, wheat, or rice that has been physically, enzymatically, or chemically modified (E1400-E1452) to improve c…
  Low
• 7 Chicken Fat
  Rendered fat from chicken, used as a cooking and flavoring fat.
  Safe
• 8 Hydrolysed Corn Protein
  Corn protein broken down into smaller peptides and amino acids by acid or enzymatic hydrolysis.
  Low
• 9 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 10 Egg White
  The clear protein-rich liquid (albumen) inside chicken eggs.
  Low
• 11 Potassium Chloride
  Potassium chloride (KCl), an inorganic salt commonly used as a low-sodium salt substitute and nutrient.
  Low
• 12 Carrot Purée
  Cooked or raw carrot (Daucus carota) reduced to a smooth pulp.
  Safe
• 13 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 14 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 15 Soy Protein Isolate
  Refined protein extracted from defatted soybean flakes, typically ≥90% protein content.
  Low
• 16 Tomato
  Fruit of the Solanum lycopersicum plant.
  Safe
• 17 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 18 Parsley
  Parsley is a culinary herb (Petroselinum crispum).
  Safe
• 19 Chives
  Hollow green leaves of Allium schoenoprasum, used as a culinary herb.
  Safe
• 20 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 21 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 22 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 23 Flavouring
  Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.
  Low
• 24 Beta-Carotene
  Beta-carotene, an orange-yellow carotenoid pigment that is a vitamin A precursor, sourced from plants (carrots, palm fruit, algae) or made s…
  Low
• 25 Durum Wheat Semolina
  Coarse purified middlings from durum wheat (Triticum durum), used to make pasta and couscous.
  Low
• 26 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 27 Egg
  Whole avian (typically chicken) egg consisting of yolk, white, and shell membrane.
  Safe
• 28 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 29 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low