GoodSwap Get notified
Bettergoods Chicken Nuggets
Photo: Open Food Facts contributors (CC BY-SA)

Cooked chicken

Bettergoods Chicken Nuggets

16 oz

Poor out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
Get GoodSwap

Why it scores 27

Bettergoods Chicken Nuggets scores 27 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Dextrose: An added sugar. Strong
  2. Sugar: 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 Nuggets

START100

Ingredients

  • Dextrose
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [5][4]
  • Hydrogenated oil
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
subtotal−47

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial fat and industrial sugar or starch hydrolysate. [4]
subtotal−24

Nutrition per 100 g

  • Saturated fat 1.2 g / 100 g
    Strong Contains some saturated fat. Counted at half for this whole-food category. [10]
  • Salt 1.1 g / 100 g
    Strong High in salt. [11]
  • Energy 190 kcal / 100 g
    Info Energy-dense for its weight. Counted at half for this whole-food category. [2]
  • Protein 15.5 g / 100 g
    Info A good source of protein. [2]
subtotal−2
TOTAL 27Poor

100 − 73 = 27

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

GTIN 00194346207732 · 2026-04-10

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy190 kcal
Fat7.1 g
Saturated fat1.2 g
Trans fat0 g
Carbohydrates19 g
Sugars0 g
Fiber0 g
Protein15.5 g
Salt1.1 g

Serving: 84g

Ingredients

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

CHICKEN BREAST MEAT, WATER, SALT, RICE STARCH, YEAST EXTRACT, ONION POWDER, GARLIC POWDER, NATURAL FLAVOR, YELLOW CORN FLOUR, RICE FLOUR, YELLOW CORN MEAL, SEA SALT, DEXTROSE, CORN STARCH, SPICE, SUGAR, BLACK PEPPER, PAPRIKA, TURMERIC, PAPRIKA OLEORESIN, NON-HYDROGENATED SOYBEAN OIL, CANOLA OIL.

Allergens and diets

Contains: Soy

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

Always check the package: recipes change.

Healthiest cooked chicken in the US

More from Bettergoods

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. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  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. 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

  8. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  10. 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

  11. 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

  12. 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

  13. 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