Hy-Vee, Inc.
B
ProfileGood
POPCORN CHICKEN FULLY COOKED CHICKEN BREAST PATTY FRITTERS WITH RIB MEAT, POPCORN CHICKEN
Frozen Foods USVerified
Label Serving
84 g
Barcode
075450235173
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
moderate
Saturated fat
moderate
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
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
6.6/10
Health Score
Nutrition Facts (per serving: 84 g)
Energy250kcal
Carbohydrates16.67g
Sugar0g
Protein15.48g
Total Fat14.29g
Saturated Fat2.38g
Trans Fat0g
Cholesterol36mg
Fiber0g
Sodium583mg
Calcium0mg
Iron0.86mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (84 g) — the label's %RDA
Energy & macronutrients
Energy210 kcal11%
Total Fat12g15%
Saturated Fat2g10%
Trans Fat0gLow0%
Cholesterol30mg10%
Carbohydrates14g5%
Total Sugars0gLow0%
Dietary Fiber0g0%
Protein13gGood source26%
Sodium490mgHigh21%
Minerals
Calcium0mg0%
Iron0.72mg4%
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
6 / 10 researched · AI analyzing 4 more...Ingredients — as printed on the label
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WHEAT FLOUR, WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: BUTTERMILK POWDER, DEXTROSE, EXTRACTIVES OF PAPRIKA, SALT, SODIUM PHOSPHATES, SPICES, YELLOW CORN FLOUR. BREADING SET IN VEGETABLE OIL.
Contains allergens: Wheat Flour
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
3
Boneless Skinless Chicken Breast With Rib Meat
Under Review
AI summary pending...4
Dextrose
Low
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
5
Extractives Of Paprika
Under Review
AI summary pending...6
Contains 2% Or Less Of The Following: Buttermilk Powder
Under Review
AI summary pending...7
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
8
Spices
No Notables
Flavour and aroma enhancement
9
Sodium Phosphate
E339
LowEmulsifier, texturizer, pH regulator, and leavening agent
10
Yellow Corn Flour. Breading Set In Vegetable Oil
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 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. |
2 Wheat Flour Allergen | ✓No Notable Concerns | Structuring agent, carbohydrate source, and textural base for baking and cooking. | Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections. |
3 Boneless Skinless Chicken Breast With Rib Meat | ?Under Review | — | AI summary pending... |
4 Dextrose | ✓Low Concern | Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing. | Dextrose is a standard caloric sweetener that contributes to total daily carbohydrate and energy intake. |
5 Extractives Of Paprika | ?Under Review | — | AI summary pending... |
6 Contains 2% Or Less Of The Following: Buttermilk Powder | ?Under Review | — | AI summary pending... |
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 Spices | ✓No Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
9 Sodium Phosphate E339 | ✓Low Concern | Emulsifier, texturizer, pH regulator, and leavening agent | Sodium phosphate is generally recognized as safe for consumption within established regulatory limits, though high dietary intake from multiple processed sources warrants balanced monitoring. |
10 Yellow Corn Flour. Breading Set In Vegetable Oil | ?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.
