CHEF'S CUPBOARD
C
ProfileModerate
PARMESAN GARLIC CHICKEN COATING MIX, PARMESAN GARLIC
Bakery & Breads USVerified
Label Serving
8 g
Barcode
4099100106930
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Saturated fat
low
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.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
4.9/10
Nutrition Facts (per serving: 8 g)
Energy375kcal
Carbohydrates62.5g
Sugar0g
Protein0g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber0g
Sodium3250mg
Calcium0mg
Iron0mg
Potassium0mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (8 g) — the label's %RDA
Energy & macronutrients
Energy30 kcalLow2%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates5gLow2%
Total Sugars0gLow0%
Dietary Fiber0g0%
Protein0g0%
Sodium260mg11%
Minerals
Potassium0mg0%
Calcium0mg0%
Iron0mg0%
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
5 / 8 researched · AI analyzing 3 more...Ingredients — as printed on the label
COATING CRUMBS (ENRICHED WHEAT FLOUR [ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SUGAR, SALT, YEAST), SEASONING (DEHYDRATED GARLIC AND ONION, SALT, PARMESAN CHEESE [(MILK, SALT, CHEESE CULTURES, ENZYMES), AND DISODIUM PHOSPHATE], MALTODEXTRIN, NATURAL FLAVORS, SPICES, CARAMEL COLOR, OLEORESIN TURMERIC), ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CORN STARCH, POTASSIUM HYDROGEN TARTRATE, SODIUM BICARBONATE, SOY FLOUR, DRIED EGG YOLK.
Contains allergens: Enriched Flour
1
Enriched Flour
LowAllergen
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
2
Seasoning
Under Review
AI summary pending...3
Coating Crumbs
Under Review
AI summary pending...4
Corn Starch
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
5
Sodium Bicarbonate
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
6
Potassium Hydrogen Tartrate
Under Review
AI summary pending...7
Soy Flour
E150
LowNutrient fortification, color enhancement, and protein supplementation
8
Egg Yolk Solids
Low
Emulsifier, coloring agent, binding agent, and texturizer in baking, sauces, and dressings.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Enriched Flour Allergen | ✓Low Concern | Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods | Enriched flour provides essential added micronutrients like iron and B-vitamins, though dietary patterns higher in refined grains are a point of consideration for overall metabolic wellness. |
2 Seasoning | ?Under Review | — | AI summary pending... |
3 Coating Crumbs | ?Under Review | — | AI summary pending... |
4 Corn Starch INS 1405 | ✓No Notable Concerns | Thickening agent, stabilizer, and anti-caking agent in food products. | Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters. |
5 Sodium Bicarbonate INS 500II | ✓No Notable Concerns | Leavening agent, pH regulator, and acidity regulator in food processing. | Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications. |
6 Potassium Hydrogen Tartrate | ?Under Review | — | AI summary pending... |
7 Soy Flour E150 | ✓Low Concern | Nutrient fortification, color enhancement, and protein supplementation | Composed of standard nutrients and color additives generally recognized as safe, with consideration required for soy sensitivity. |
8 Egg Yolk Solids | ✓Low Concern | Emulsifier, coloring agent, binding agent, and texturizer in baking, sauces, and dressings. | Egg yolk is a nutrient-dense food component that serves as a recognized allergen for sensitive populations, while offering substantial micronutrient density for general consumers. |
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
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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.
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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.