Safeway, Inc.
C
ProfileModerate
SHRIMP COCKTAIL WITH SAUCE, SHRIMP COCKTAIL
Frozen Foods USVerified
Label Serving
113 g
Barcode
021130126279
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Saturated fat
low
Sugars
moderate
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.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
4.4/10
Nutrition Facts (per serving: 113 g)
Energy80kcal
Carbohydrates7.08g
Sugar6.19g
Added Sugar5.3g
Protein12.39g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol84mg
Fiber0g
Sodium478mg
Calcium44mg
Iron0.35mg
Potassium133mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (113 g) — the label's %RDA
Energy & macronutrients
Energy90 kcalLow5%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol95mgHigh32%
Carbohydrates8gLow3%
Total Sugars6.99g14%
Added Sugars5.99g12%
Dietary Fiber0g0%
Protein14gGood source28%
Sodium540mgHigh23%
Minerals
Potassium150mg3%
Calcium50mg4%
Iron0.4mg2%
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
7 / 11 researched · AI analyzing 4 more...Ingredients — as printed on the label
SHRIMP: COOKED SHRIMP (LITOPENAEUS VANNAMEI), SALT, SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE). COCKTAIL SAUCE: WATER, TOMATO PASTE, HORSERADISH, SUGAR, VINEGAR, MODIFIED STARCH, SALT, SPICE (CHILI, ONION, GARLIC, CLOVE), XANTHUM GUM, NATURAL FLAVORS.
1
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
2
Shrimp: Cooked Shrimp
Under Review
AI summary pending...3
Sodium Tripolyphosphate (To Retain Moisture). Cocktail Sauce: Water
Under Review
AI summary pending...4
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
5
Horseradish
Under Review
AI summary pending...6
Tomato Paste
No Notables
flavor, color, natural acidulant, and nutrient enrichment
7
Vinegar
E260
No NotablesFlavour enhancer, preservative, and acidity regulator
8
Modified Corn Starch
E1422
No NotablesStabilizer, thickener, and emulsifier in food manufacturing to improve texture and shelf-life stability.
9
Spice
No Notables
Flavour and aroma enhancement
10
Flavoring
No Notables
flavour
11
Xanthum Gum
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 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. |
2 Shrimp: Cooked Shrimp | ?Under Review | — | AI summary pending... |
3 Sodium Tripolyphosphate (To Retain Moisture). Cocktail Sauce: Water | ?Under Review | — | AI summary pending... |
4 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
5 Horseradish | ?Under Review | — | AI summary pending... |
6 Tomato Paste | ✓No Notable Concerns | flavor, color, natural acidulant, and nutrient enrichment | Tomatoes are a widely consumed, nutrient-dense whole food recognized for their high antioxidant and vitamin content with minimal points of consideration for the general population. |
7 Vinegar E260 | ✓No Notable Concerns | Flavour enhancer, preservative, and acidity regulator | Vinegar is generally recognized as safe for human consumption when used as a standard food ingredient and condiment. |
8 Modified Corn Starch E1422 | ✓No Notable Concerns | Stabilizer, thickener, and emulsifier in food manufacturing to improve texture and shelf-life stability. | Modified corn starch is widely utilized as a food stabilizer and is generally recognized as safe by major regulatory bodies. |
9 Spice | ✓No Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
10 Flavoring | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
11 Xanthum Gum | ?Under Review | — | AI summary pending... |
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.
