Kroger Shrimp
Summary
The product contains shrimp, which is a high-quality protein source with beneficial nutrients like omega-3 fatty acids. However, the presence of sodium tripolyphosphate, a synthetic additive used for moisture retention, raises concerns about increased sodium content and potential mineral imbalances. The processing level further limits the score, as it is not a minimally processed food.
At a glance
Key ingredients 4
ShrimpGood
Shrimp is a high-quality source of protein and essential nutrients like selenium and vitamin B12. It is low in fat and calories, making it a healthy choice for many diets. The natural form of shrimp provides beneficial omega-3 fatty acids that support heart health.
Risks
Potential allergen for individuals with shellfish allergies.
Benefits
Rich in protein and essential nutrients, supporting muscle growth and overall health. Contains omega-3 fatty acids that are beneficial for cardiovascular health.
WaterNeutral
Water is used as a processing aid and does not contribute significant nutritional value. It is essential for maintaining moisture and texture in the product. Water itself poses no health risks or benefits in this context.
See more about Water →SaltNeutral
Salt is used for flavor enhancement and preservation. It is a common ingredient in processed foods to improve taste and shelf life. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can increase the risk of high blood pressure and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in food products.
Sodium TripolyphosphateBad
Sodium tripolyphosphate is used as a preservative and moisture-retaining agent in seafood. It is a synthetic additive that can increase the sodium content of the product. Overconsumption of phosphates may lead to imbalances in calcium and phosphorus levels in the body.
Risks
May contribute to increased sodium intake and potential phosphate imbalances, affecting bone health.
Benefits
Helps retain moisture and improve texture in seafood products.
Processing
Processed Foods
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