Chicken Soup Dumplings

Laoban
70 Good
$6.99 · 10 oz
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Summary

The dumplings contain beneficial ingredients such as free-range chicken, cabbage, and ginger, which contribute to their nutritional value. However, the presence of canola oil, a seed oil that is often highly processed and can promote inflammation, negatively impacts the healthiness of the product. Additionally, as a processed food, the overall score is limited by its processing level, despite the inclusion of some high-quality ingredients.

At a glance

Beneficial ingredients 5
Harmful ingredients 1
Category Dumplings

Key ingredients 9

Free-Range Chicken
Very Good

Free-range chicken is a high-quality protein source with a rich amino acid profile. It is raised in more humane conditions, which may lead to better nutritional quality. Compared to conventionally raised chicken, it may contain higher levels of omega-3 fatty acids.

Benefits

Provides essential amino acids necessary for muscle repair and maintenance. May contain higher omega-3 fatty acids compared to conventionally raised chicken.

Water
Neutral

Water is a neutral ingredient used as a solvent and to provide moisture. It is essential for hydration and does not contribute calories. In cooking, it helps in blending flavors and maintaining texture.

Benefits

Essential for hydration and maintaining bodily functions. Helps in blending flavors and maintaining food texture.

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Cabbage
Good

Cabbage is a nutrient-dense vegetable rich in vitamins C and K. It contains antioxidants and fiber, which support digestive health. Its low-calorie content makes it a healthy addition to meals.

Benefits

Rich in vitamins C and K, supporting immune function and bone health. Contains antioxidants and fiber, promoting digestive health.

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Scallions
Good

Scallions are a flavorful vegetable that adds vitamins A and C to dishes. They contain antioxidants and have anti-inflammatory properties. Their mild flavor enhances culinary dishes without adding significant calories.

Benefits

Provides vitamins A and C, supporting vision and immune health. Contains antioxidants and has anti-inflammatory properties.

Ginger
Good

Ginger is a spice known for its anti-inflammatory and antioxidant properties. It aids digestion and can help alleviate nausea. Its bioactive compounds, such as gingerol, contribute to its health benefits.

Benefits

Contains gingerol, which has anti-inflammatory and antioxidant effects. Aids digestion and can help reduce nausea.

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Soy Sauce
Neutral

Soy sauce is a fermented condiment that adds umami flavor to dishes. It is high in sodium, which can be a concern for those monitoring salt intake. Fermentation may provide some probiotic benefits, but these are minimal in typical serving sizes.

Risks

High sodium content may contribute to increased blood pressure if consumed in excess.

Benefits

Adds umami flavor to dishes and may contain minimal probiotic benefits due to fermentation.

Canola Oil
Very Bad

Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often highly processed, involving chemical extraction methods. Compared to healthier oils like olive oil, it lacks beneficial antioxidants.

Risks

High omega-6 content may promote inflammation when consumed in excess.

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Honey
Good

Honey is a natural sweetener with antioxidant properties. It contains trace amounts of vitamins and minerals and can provide a quick source of energy. Compared to refined sugars, it has a lower glycemic index.

Risks

High sugar content can contribute to increased blood sugar levels if consumed in excess.

Benefits

Contains antioxidants and trace nutrients. Provides a natural source of energy with a lower glycemic index than refined sugars.

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Shaoxing Wine
Neutral

Shaoxing wine is a traditional Chinese cooking wine that adds depth of flavor to dishes. It is used in small quantities, so its nutritional impact is minimal. The alcohol content evaporates during cooking, leaving behind flavor compounds.

Benefits

Enhances flavor in dishes without significant nutritional impact. Alcohol content evaporates during cooking.

Processing

Group 3 · Processed

Processed Foods

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