Chinese dumplings
Bibigo Steamed Dumplings Chicken & Vegetable
6.6 oz
Score
- Ultra-processed
- Contains added sugars
- Contains seed oils
Why it scores 47
Bibigo Steamed Dumplings Chicken & Vegetable scores 47 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 4.5 points 4 kinds of ultra-processing markers: Industrial additive classes found: flavor enhancer, flavoring, modified starch and thickener, stabilizer or gelling agent. Emerging
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better dumplings and potstickers
-
Duru Duru All Purpose Vegetable Pork Dumplings Beksul · 25 oz Not ultra-processed · No added sugars Score 81 out of 100 , 34 points higher -
Sticky White Rice Medium Grain Rice Bibigo · 210 g Not ultra-processed · No added sugars Score 92 out of 100 , 45 points higher -
Cooked Sticky White Rice Bibigo · e Not ultra-processed · No added sugars Score 100 out of 100 , 53 points higher -
Chicken dumplings bites Wegmans · 14 oz Not ultra-processed · No added sugars Score 88 out of 100 , 41 points higher -
Vegetable Biryani Seasoned Basmati Rice with Vegetable Dumplings Trader Joe's · 10 oz Not ultra-processed · No yeast extract Score 72 out of 100 , 25 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Steamed Dumplings Chicken & Vegetable
Ingredients
- Sugar minus 20 points
- Yeast extract minus 2.5 points
- Natural flavors minus 2.5 points
- Modified starch minus 1.5 points
- Soybean oil minus 1.5 points
- Canola oil minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 4 kinds of ultra-processing markers minus 4.5 points
Nutrition per 100 g
- Salt 0.8 g / 100 g minus 3 points
- Protein 8.8 g / 100 g plus 2 points
100 − 53 = 47
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 147 kcal |
|---|---|
| Fat | 4.1 g |
| Saturated fat | 0.9 g |
| Trans fat | 0 g |
| Carbohydrates | 20 g |
| Sugars | 3.5 g |
| Added sugars | 0.6 g |
| Fiber | 0.6 g |
| Protein | 8.8 g |
| Salt | 0.8 g |
Serving: 6 Dumpling (170 g)
Ingredients
- filling: chicken
- cabbage
- onion
- gre onion soup base (water, chicken broth base chicken broth, salt, yeast extract, chicken hat, dried cooked chicken, flavor, modified potato starch, garlic extract)
- gelatin)
- tofu (water, soybeans, calcium sulfate, glucono delta lactone, magnesium chloride)
- shiitake mushroom (water, dried shiitake mushroom)
- garlic
- sesame oil
- sugar (high concern)
- yeast extract
- soy sauce (water, soybean, wheat, salt)
- salt
- seasoning (yeast extract, flavoring, salt)
- ginger powder
- black pepper
- dough: enriched wheat flour (wheat flour, malted barley flour, niacin reduced iron, thiamine mononitrate, riboflavin, folic acid)
- water
- wheat flour
- salt
- soybean oil
- sauce: soy sauce (water, soybeans, wheat, salt)
- sugar (high concern)
- water
- distilled vinegar
- green chili puree
- onion flavor (canola oil, onion extract, flavor)
Label text, as published
filling: chicken, cabbage, onion, gre onion soup base (water, chicken broth base chicken broth, salt, yeast extract, chicken hat, dried cooked chicken, flavor, modified potato starch, garlic extract], gelatin), tofu (water, soybeans, calcium sulfate, glucono delta lactone, magnesium chloride), shiitake mushroom (water, dried shiitake mushroom), garlic, sesame oil, sugar, yeast extract, soy sauce (water, soybean, wheat, salt), salt, seasoning (yeast extract, flavoring, salt), ginger powder, black pepper, dough: enriched wheat flour (wheat flour, malted barley flour, niacin reduced iron, thiamine mononitrate, riboflavin, folic acid), water, wheat flour, salt, soybean oil, sauce: soy sauce (water, soybeans, wheat, salt), sugar, water, distilled vinegar, green chili puree, onion flavor (canola oil, onion extract, flavor), contains: soy, sesame, wheat,
Allergens and diets
Contains: Soy, Wheat, Gluten, Sesame
- Not vegan
- Not vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
More Chinese dumplings on GoodSwap
-
Steamed Chicken Soup Dumplings Trader Joe's · 6 oz (170 g) Ultra-processedContains added sugarsContains seed oils Score 47 out of 100 Okay -
Pork Shu Mai Pork Dumplings Trader Joe's · 9 oz Ultra-processedContains added sugarsContains seed oilsNo synthetic dyes Score 27 out of 100 Poor -
Chicken Potstickers Tai Pei · 46.5 oz Ultra-processedContains added sugarsContains seed oilsNo synthetic dyes Score 25 out of 100 Poor
More from Bibigo
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
“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
-
“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