At a glance
Summary
The flounder fillets provide a good source of lean protein and essential nutrients, with minimal saturated fat and calories. However, the presence of sodium tripolyphosphate as a moisture-retaining agent introduces a synthetic additive that can increase sodium content and may cause digestive issues. The product's processing level limits its score, despite the beneficial qualities of the flounder itself.
Key ingredients 3
FlounderGood
Flounder is a high-quality source of lean protein and essential nutrients. It is minimally processed and provides omega-3 fatty acids beneficial for heart health. Compared to other protein sources, it is low in saturated fat and calories.
Benefits
Rich in protein and omega-3 fatty acids, which support cardiovascular health and cognitive function.
WaterNeutral
Water is used as a processing aid to retain moisture in the product. It is a neutral ingredient with no direct nutritional impact. Its presence helps maintain the texture and juiciness of the fillets.
See more about Water →Sodium tripolyphosphateBad
Sodium tripolyphosphate is used as a moisture-retaining agent in seafood products. It is a synthetic additive that can increase sodium content and may cause digestive issues in sensitive individuals. Compared to natural alternatives, it is more processed and can contribute to excessive sodium intake.
Risks
May cause digestive discomfort and contribute to high sodium intake, which is a concern for individuals with hypertension.
Benefits
Helps retain moisture in seafood, improving texture and shelf life.
Processing
Processed Foods
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