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Trader Joe's Fiery Chicken Vindaloo
Photo: Open Food Facts contributors (CC BY-SA)

Meals with chicken

Trader Joe's Fiery Chicken Vindaloo

9.5 oz

Good out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
  • No synthetic dyes
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Why it scores 76

Trader Joe's Fiery Chicken Vindaloo scores 76 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Canola oil: High in omega-6 linoleic acid. Emerging
  3. Gum arabic (acacia): An ingredient class typical of ultra-processed foods (NOVA group 4). Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better frozen meals

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Fiery Chicken Vindaloo

START100

Ingredients

  • Canola oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added) and thickener, stabilizer or gelling agent. [5]
subtotal−19.5

Nutrition per 100 g

  • Saturated fat 1.9 g / 100 g
    Strong Contains some saturated fat. [6]
  • Salt 0.6 g / 100 g
    Strong Contains some salt. [7]
  • Protein 8.6 g / 100 g
    Info A good source of protein. [8]
subtotal0
TOTAL 76Good

100 − 24.5 = 75.5 → 76

GTIN 00005940000066 · 2026-08-24

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy134 kcal
Fat4.8 g
Saturated fat1.9 g
Trans fat0 g
Carbohydrates14.9 g
Sugars0.4 g
Added sugars0 g
Fiber1.1 g
Protein8.6 g
Salt0.6 g

Serving: 1 container (269 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

FIERY CHICKEN VINDALOO (COOKED CHICKEN BREAST, ONIONS, WATER, COCONUT MILK (COCONUT MILK, WATER], WHOLE PEELED TOMATOES [TOMATOES, TOMATO JUICE, SALT, CITRIC ACID {ACIDIFIER}], DISTILLED WHITE VINEGAR, SPICES, CANOLA OIL, TOMATO PUREE [WATER, TOMATO PASTE, CITRIC ACID {ACIDIFIER}], GARLIC, SALT, GHEE [CLARIFIED UNSALTED BUTTER {SWEET CREAM (MILK), NATURAL FLAVOR}], TAMARIND PASTE [WATER, TAMARIND, SALT], POTATO STARCH, GUM ARABIC, TURMERIC POWDER [SPICE AND COLOR], PAPRIKA OLEORESIN [SPICE], GREEN CHILIES, BAY LEAVES), TURMERIC RICE (WATER, BASMATI RICE, CANOLA OIL, SALT, SPICES, TURMERIC POWDER [SPICE AND COLOR])

Allergens and diets

Contains: Milk, Tree nuts

  • Not vegan
  • Not vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest meals with chicken in the US

More from Trader Joe's

Sources

  1. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  2. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  3. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  4. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  7. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  8. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  9. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  10. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org