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Perdue Chicken Plus Panko Breaded Chicken Breast & Vegetable Dino Nuggets
Photo: Open Food Facts contributors (CC BY-SA)

Chicken nuggets

Perdue Chicken Plus Panko Breaded Chicken Breast & Vegetable Dino Nuggets

22 oz

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 20

Perdue Chicken Plus Panko Breaded Chicken Breast & Vegetable Dino Nuggets scores 20 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Brown sugar: An added sugar. Strong
  2. Dextrose: An added sugar. Strong
  3. 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.

Better chicken nuggets and tenders

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

The Receipt

Chicken Plus Panko Breaded Chicken Breast & Vegetable Dino Nuggets

START100

Ingredients

  • Brown sugar
    Strong An added sugar. [1][2][3]
  • Dextrose
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [4]
subtotal−25.5

Nutrition per 100 g

  • Saturated fat 2.2 g / 100 g
    Strong Contains some saturated fat. Counted at half for this whole-food category. [5]
  • Salt 1.2 g / 100 g
    Strong High in salt. [6]
  • Energy 228 kcal / 100 g
    Info Energy-dense for its weight. Counted at half for this whole-food category. [2]
  • Protein 9.8 g / 100 g
    Info A good source of protein. [2]
subtotal−5
TOTAL 20Poor

100 − 80.5 = 19.5 → 20

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

GTIN 00072745807008 · 2026-04-08

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy228 kcal
Fat10.9 g
Saturated fat2.2 g
Trans fat0 g
Carbohydrates22.8 g
Sugars3.3 g
Added sugars3.3 g
Fiber1.1 g
Protein9.8 g
Salt1.2 g

Serving: 4 pieces (92 g)

Ingredients

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

BONELESS CHICKEN BREAST WITH RIB MEAT, WHEAT FLOUR, CAULIFLOWER, CHICKPEAS, WATER, CABBAGE, YELLOW CORN FLOUR. CONTAINS 2% OR LESS OF CORN STARCH, SALT, BROWN SUGAR, DEXTROSE, SUGAR, PEA PROTEIN, YEAST, GARLIC POWDER, ONION POWDER, WHITE PEPPER, SPICE, YEAST EXTRACT, SUNFLOWER OIL, WHOLE DEHYDRATED YELLOW PEA, WHOLE DEHYDRATED CHICKPEA, BAMBOO FIBER, SOYBEAN OIL, GUAR GUM, NATURAL EXTRACTIVES OF PAPRIKA, NATURAL FLAVORS, PSYLLIUM HUSK.

Allergens and diets

Contains: Soy, Wheat, Gluten

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

Always check the package: recipes change.

Healthiest chicken nuggets in the US

More from Perdue

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. 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

  6. 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

  7. 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

  8. 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

  9. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  11. 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