Tyson Crispy Chicken Fries
Photo: Open Food Facts contributors (CC BY-SA)

Cooked chicken

Tyson Crispy Chicken Fries

26.5 oz

Score

Poor 21 out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
  • Contains whole grains

Why it scores 21

Tyson Crispy Chicken Fries scores 21 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Dextrose: An added sugar. Strong
  2. minus 20 points Sugar: An added sugar. Strong
  3. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

The Receipt

Crispy Chicken Fries

START100

Ingredients

  • Dextrose minus 20 points
    Strong An added sugar. [1][2][3]
  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Modified starch minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Disodium inosinate minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Disodium guanylate minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Hydrolyzed vegetable protein minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Sodium aluminum phosphate minus 0.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [5]
  • Sodium acid pyrophosphate minus 0.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [5]
  • Calcium phosphate minus 0.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [5]
  • Sodium alginate minus 0.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Sodium phosphate minus 0.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [5]
  • Soybean oil minus 0.5 points
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
subtotal−50

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers minus 6 points
    Emerging Industrial additive classes found: color (added), flavor enhancer, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [4]
subtotal−24

Nutrition per 100 g

  • Saturated fat 3.9 g / 100 g minus 1.5 points
    Strong Contains some saturated fat. Counted at half for this whole-food category. [10]
  • Salt 1.7 g / 100 g minus 5 points
    Strong High in salt. [11]
  • Energy 303 kcal / 100 g minus 0.5 points
    Info Energy-dense for its weight. Counted at half for this whole-food category. [2]
  • Protein 13.5 g / 100 g plus 2 points
    Info A good source of protein. [2]
subtotal−5

TOTAL 21Poor

100 − 79 = 21

Can’t score above 79. Contains dextrose, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in fat and salt (above the front-of-pack "high" level). [12]


GTIN 00023700060211 · 2026-05-20

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy303 kcal
Fat18 g
Saturated fat3.9 g
Trans fat0 g
Carbohydrates18 g
Sugars0 g
Added sugars0 g
Fiber1.1 g
Protein13.5 g
Salt1.7 g

Serving: 89g

Ingredients

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

White meat chicken, water, bleached wheat flour, wheat flour, yellow corn flour, modified food starch, annatto extract, dextrose, disodium inosinate, disodium guanylate, dried garlic, dried onion, dried yeast, hydrolyzed corn gluten, leavening (sodium aluminum phosphate, sodium bicarbonate), leavening (sodium bicarbonate, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate), oat fiber, paprika extract (color), salt, sodium alginate, sodium phosphates, soybean oil, spices, sugar. Fried in vegetable oil. Contains wheat.

Allergens and diets

Contains: Soy, Wheat, Gluten

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

Always check the package: recipes change.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. 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

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  6. 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

  7. 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

  8. 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

  9. 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

  10. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  11. 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