Conagra Brands
B
ProfileGood
VAN CAMPS Beanee Weenee, 7.75 OZ
General Grocery USVerified
Label Serving
220 g
Barcode
00052000012484
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
Saturated fat
low
Sugars
low
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
7.7/10
Health Score
Nutrition Facts (per serving: 220 g)
Carbohydrates33g
Sugar8.01g
Protein13g
Total Fat8.01g
Saturated Fat2.51g
Trans Fat0g
Cholesterol35.2mg
Fiber9.02g
Sodium849.2mg
Calcium99mg
Iron1.8mg
Potassium550mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (220 g) — the label's %RDA
Energy & macronutrients
Total Fat8.01g10%
Saturated Fat2.51g13%
Trans Fat0gLow0%
Cholesterol35mg12%
Carbohydrates33g12%
Total Sugars8.01g16%
Dietary Fiber9.02gGood source32%
Protein13gGood source26%
Sodium849mgHigh37%
Minerals
Potassium550mg12%
Calcium99mg8%
Iron1.8mg10%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
8 / 9 researched · AI analyzing 1 more...Ingredients — as printed on the label
Prepared White Beans (Water, White Beans), Chicken Franks (Mechanically Separated Chicken, Water, Salt, Corn Syrup, Dextrose, Sodium Phosphate, Natural Flavorings, Paprika, Sodium Erythorbate, Sodium Nitrite, Extractives of Paprika), Tomato Puree (Water, Tomato Paste), Water, Sugar, Less than 2% of: High Fructose Corn Syrup, Salt, Onion Powder, Natural and Artificial Flavors. MAY CONTAIN: SOY.
1
Tomato Puree
No Notables
flavor, color, thickening agent, and culinary base
2
Prepared White Beans
No Notables
nutrient source, texture modifier, stabilizer, and plant-based protein ingredient in manufactured and culinary foods
3
Chicken Franks
Under Review
AI summary pending...4
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
5
High Fructose Corn Syrup
Moderate
sweetener
6
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
7
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
8
Onion Powder
No Notables
Flavour enhancer, aromatic base, and natural seasoning agent in food preparation.
9
Natural And Artificial Flavor
Synthetic
No Notablesflavour
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Tomato Puree | ✓No Notable Concerns | flavor, color, thickening agent, and culinary base | Tomato puree is a natural food ingredient providing essential nutrients and antioxidants with minimal points of consideration. |
2 Prepared White Beans | ✓No Notable Concerns | nutrient source, texture modifier, stabilizer, and plant-based protein ingredient in manufactured and culinary foods | Prepared white beans are a nutrient-dense whole food ingredient well-tolerated by the general population. |
3 Chicken Franks | ?Under Review | — | AI summary pending... |
4 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
5 High Fructose Corn Syrup | ⚠Moderate Concern | sweetener | High fructose corn syrup functions as a nutritive sweetener, with intake guidelines aligning with broader recommendations for added sugars to support metabolic balance. |
6 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
7 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
8 Onion Powder | ✓No Notable Concerns | Flavour enhancer, aromatic base, and natural seasoning agent in food preparation. | Onion is a commonly consumed natural food ingredient with a well-established safety profile for the general population. |
9 Natural And Artificial Flavor Synthetic | ✓No Notable Concerns | flavour | Authorized flavorings are evaluated for safety by regulatory bodies and are generally recognized as safe for consumption within established usage limits. |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
