CHEF'S CUPBOARD
D
ProfileConcern
BBQ CHICKEN COATING MIX, BBQ
Bakery & Breads USVerified
Label Serving
8 g
Barcode
4099100106947
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Saturated fat
low
Sugars
high
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 →
3.4/10
Health Score
Nutrition Facts (per serving: 8 g)
Energy375kcal
Carbohydrates75g
Sugar37.5g
Added Sugar37.5g
Protein0g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber0g
Sodium3500mg
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%
Carbohydrates6gLow2%
Total Sugars3g6%
Added Sugars3g6%
Dietary Fiber0g0%
Protein0g0%
Sodium280mg12%
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
6 / 8 researched · AI analyzing 2 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 (SUGAR, SALT, MALTODEXTRIN, SPICES, VINEGAR POWDER [MALTODEXTRIN, WHITE DISTILLED VINEGAR, MODIFIED CORN STARCH], ONION AND GARLIC POWDER, NATURAL HICKORY SMOKE FLAVOR, CARAMEL COLOR, OLEORESIN PAPRIKA, SPICE EXTRACTIVE), ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, BROWN SUGAR (SUGAR, MOLASSES), SOY FLOUR, DRIED EGG YOLK, WHEY.
Contains allergens: Enriched Flour, Whey
1
Enriched Flour
LowAllergen
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
2
Coating Crumbs
Under Review
AI summary pending...3
Seasoning
Under Review
AI summary pending...4
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
5
Soy Flour
E150
LowNutrient fortification, color enhancement, and protein supplementation
6
Brown Sugar
Moderate
sweetener, flavor enhancer, and texture modifier in culinary and bakery applications
7
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
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 Coating Crumbs | ?Under Review | — | AI summary pending... |
3 Seasoning | ?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 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. |
6 Brown Sugar | ⚠Moderate Concern | sweetener, flavor enhancer, and texture modifier in culinary and bakery applications | Brown sugar functions primarily as a caloric sweetener, and intake should be managed in alignment with dietary guidelines for added sugars. |
7 Whey Allergen | ✓No Notable Concerns | Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing. | Whey is a widely consumed dairy-derived protein ingredient generally recognized as safe for the general population, with considerations primarily for individuals managing milk allergies or lactose intolerance. |
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
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.
