At a glance
Summary
The slow roasted turkey breast is a source of lean protein, but it is classified as ultra-processed due to the inclusion of additives like carrageenan and natural flavors. While the turkey itself is beneficial, the presence of carrageenan, which can cause digestive issues, and the vague nature of 'natural flavors' contribute to its processing level and limit its health score.
Key ingredients 8
Turkey breastGood
Turkey breast is a good source of lean protein, which supports muscle health and overall nutrition.
HoneyGood
Traditional whole-food sweetener with trace enzymes and antioxidants.
See more about Honey →WaterNeutral
Water is essential for hydration and has no negative or positive impact on health.
See more about Water →VinegarNeutral
Vinegar is used for flavor and preservation, with no significant positive or negative effects.
See more about Vinegar →SaltNeutral
Salt enhances flavor but should be consumed in moderation to avoid excessive sodium intake.
See more about Salt →CarrageenanBad
Carrageenan is a thickening agent that has been associated with digestive discomfort in some individuals.
See more about Carrageenan →Natural flavorBad
Umbrella term that can hide dozens of undisclosed synthetic constituents.
See more about Natural flavor →En:e407Bad
E407 is an additive used as a thickener or stabilizer, which some consumers prefer to avoid due to potential sensitivities.
Processing
Ultra-Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play