Perdue No Antibiotics Ever Breaded Chicken Breast Nuggets

Perdue
75 Good
22 oz
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Summary

The product contains high-quality chicken breast as its primary ingredient, which is a positive aspect due to its rich amino acid profile and absence of antibiotics. However, the presence of dextrose, a refined sugar, contributes to its processed nature and potential for blood sugar spikes. The product's processing level limits its score, despite the absence of more harmful additives or seed oils.

At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Perdue Farms
Category Meat And Seafood

Key ingredients 11

Boneless Chicken Breast With Rib Meat
Good

This is a high-quality source of animal protein, providing essential amino acids. It is minimally processed and free from antibiotics, which is a positive health indicator. Compared to plant-based proteins, it offers a richer amino acid profile.

Benefits

Provides essential amino acids necessary for muscle repair and growth. Being antibiotic-free reduces potential exposure to antibiotic residues.

Water
Neutral

Water is used as a processing aid and does not contribute nutritional value. It helps in maintaining moisture in the product. There are no health concerns associated with its use in food products.

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Wheat Flour
Neutral

Wheat flour is a common ingredient used for breading and provides carbohydrates. It is a refined grain, which may lack some nutrients found in whole grains. It is a staple in many diets but can be a concern for those with gluten intolerance.

Risks

May cause adverse reactions in individuals with gluten intolerance or celiac disease.

Benefits

Provides carbohydrates which are a primary energy source.

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Yellow Corn Flour
Neutral

Yellow corn flour is used for texture and flavor in breading. It is a refined grain and does not offer significant nutritional benefits. It is generally considered safe for consumption.

Benefits

Adds texture and flavor to the product.

Salt
Neutral

Salt is used for flavor enhancement and preservation. While necessary in small amounts, excessive consumption can lead to health issues such as hypertension. It is a common ingredient in processed foods.

Risks

Excessive intake may contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative.

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Dextrose
Bad

Dextrose is a simple sugar used to enhance flavor and browning. It is a refined carbohydrate that can contribute to blood sugar spikes. Regular consumption of refined sugars is linked to various health issues.

Risks

May contribute to obesity, insulin resistance, and other metabolic disorders when consumed in excess.

Benefits

Provides quick energy but lacks other nutritional benefits.

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Sugar
Neutral

Sugar is used for flavor and browning in the product. It is a refined carbohydrate that should be consumed in moderation. While it enhances taste, it offers no essential nutrients.

Risks

Excessive consumption can lead to weight gain and increased risk of chronic diseases.

Benefits

Enhances flavor and aids in browning during cooking.

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Yeast
Neutral

Yeast is used as a leavening agent to help the breading rise and become airy. It is a natural ingredient with no significant health concerns. It is commonly used in baking and cooking.

Benefits

Contributes to the texture and rise of baked goods.

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Corn Starch
Neutral

Corn starch is used as a thickening agent and to improve texture. It is a refined carbohydrate with limited nutritional value. It is generally safe for consumption.

Benefits

Improves texture and acts as a thickening agent.

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Vinegar
Neutral

Vinegar is used for flavor and as a preservative. It is a natural ingredient with minimal processing. It can add a tangy flavor to foods.

Benefits

Acts as a natural preservative and flavor enhancer.

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Leavening (Cream Of Tartar)
Neutral

Cream of tartar is used as a leavening agent to help baked goods rise. It is a byproduct of winemaking and is generally considered safe. It is commonly used in baking to stabilize egg whites and add volume.

Benefits

Helps stabilize egg whites and adds volume to baked goods.

Processing

Group 3 · Processed

Processed Foods

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