Carl Buddig & Company
D
ProfileConcern
BUDDIG, SMOKED, CHOPPED, PRESSED TURKEY, ORIGINAL
Meat & Poultry USVerified
Label Serving
56 g
Barcode
077400108339
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
moderate
Saturated fat
moderate
Sugars
low
Salt
high
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.
D
TRANSPARENCY PROFILE
Concern
High processing or notable additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
C
DACTIVE
E
← Nutrient DenseMost Processed →
3.8/10
Health Score
Nutrition Facts (per serving: 56 g)
Energy161kcal
Carbohydrates3.57g
Sugar1.79g
Protein17.86g
Total Fat10.71g
Saturated Fat3.57g
Trans Fat0g
Cholesterol54mg
Sodium1071mg
Iron0.64mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (56 g) — the label's %RDA
Energy & macronutrients
Energy90 kcalLow5%
Total Fat6g8%
Saturated Fat2g10%
Trans Fat0gLow0%
Cholesterol30mg10%
Carbohydrates2gLow<1%
Total Sugars1gLow2%
Protein10gGood source20%
Sodium600mgHigh26%
Minerals
Iron0.36mg2%
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
10 / 13 researched · AI analyzing 3 more...Ingredients — as printed on the label
TURKEY, MECHANICALLY SEPARATED TURKEY, TURKEY BROTH, SALT. LESS THAN 2% OF: MODIFIED FOOD STARCH, POTASSIUM LACTATE, DEXTROSE, SODIUM PHOSPHATE, CARRAGEENAN, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE, HONEY, NATURAL FLAVORING.
1
Turkey Broth
No Notables
flavour enhancer, moisture retention agent, and liquid base in prepared foods
2
Mechanically Separated Turkey
Under Review
AI summary pending...3
Turkey
Under Review
AI summary pending...4
Potassium Lactate
E326
LowPreservative, acidity regulator, humectant, and antimicrobial agent
5
Dextrose
Low
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
6
Less Than 2% Of Modified Food Starch
Under Review
AI summary pending...7
Sodium Diacetate
E262(II)
LowPreservative, acidity regulator, and flavoring agent
8
Sodium Phosphate
E339
LowEmulsifier, texturizer, pH regulator, and leavening agent
9
Carrageenan
E407
LowThickener, stabilizer, and gelling agent in dairy, plant-based milks, and processed foods.
10
Sodium Erythorbate
E316
LowAntioxidant and color stabilizer in cured meats, beverages, and baked goods
11
Sodium Nitrite
E250
Moderatepreservative and color fixative in cured meats
12
Honey
Low
sweetener / flavor / humectant
13
Natural Flavoring
No Notables
flavour
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Turkey Broth | ✓No Notable Concerns | flavour enhancer, moisture retention agent, and liquid base in prepared foods | Turkey broth is a widely used culinary base with a favorable safety profile, though sodium content in commercial varieties warrants consideration within overall dietary patterns. |
2 Mechanically Separated Turkey | ?Under Review | — | AI summary pending... |
3 Turkey | ?Under Review | — | AI summary pending... |
4 Potassium Lactate E326 | ✓Low Concern | Preservative, acidity regulator, humectant, and antimicrobial agent | Potassium lactate is widely permitted and utilized for moisture retention and preservation, with standard dietary intake presenting minimal points of consideration for the general population. |
5 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. |
6 Less Than 2% Of Modified Food Starch | ?Under Review | — | AI summary pending... |
7 Sodium Diacetate E262(II) | ✓Low Concern | Preservative, acidity regulator, and flavoring agent | Sodium diacetate is widely permitted for food preservation and flavoring, with primary considerations relating to overall dietary sodium intake levels. |
8 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. |
9 Carrageenan E407 | ✓Low Concern | Thickener, stabilizer, and gelling agent in dairy, plant-based milks, and processed foods. | Carrageenan is a commonly used seaweed-derived stabilizer with established safety thresholds determined by international food safety authorities. |
10 Sodium Erythorbate E316 | ✓Low Concern | Antioxidant and color stabilizer in cured meats, beverages, and baked goods | Sodium erythorbate is widely permitted and utilized as an effective antioxidant with established safety thresholds for human consumption. |
11 Sodium Nitrite E250 | ⚠Moderate Concern | preservative and color fixative in cured meats | Sodium nitrite is a standard functional food preservative with established regulatory limits, while dietary intake levels remain a subject of ongoing nutritional research. |
12 Honey | ✓Low Concern | sweetener / flavor / humectant | Honey is a natural nutritive sweetener generally recognized as safe for adults, while requiring specific age-related considerations for infants. |
13 Natural Flavoring | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
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.
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