Frozen Rice with vegetables
Bibigo Chicken rice bowl with teriyaki sauce
364 g
Score
- Ultra-processed
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
Why it scores 42
Bibigo Chicken rice bowl with teriyaki sauce scores 42 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 7.5 points Carrageenan: In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better frozen meals
-
Chicken fried rice Hart · 22 oz Not ultra-processed · No added sugars Score 89 out of 100 , 47 points higher -
Southwestern Style Chicken Quinoa Bowl Whole & Simple · 298 g Not ultra-processed · No added sugars Score 86 out of 100 , 44 points higher -
Chicken Fajita Protein Bowl Cedarlane Not ultra-processed · No added sugars Score 97 out of 100 , 55 points higher -
Jollof rice with chicken AYO · 10 oz Not ultra-processed · No added sugars Score 100 out of 100 , 58 points higher -
Chicken & Spinach Garlic Alfredo Bowl Vital Pursuit · 290 g Not ultra-processed · No added sugars Score 88 out of 100 , 46 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Chicken rice bowl with teriyaki sauce
Ingredients
- Sugar minus 20 points
- Carrageenan minus 7.5 points
- Sodium phosphate minus 2.5 points
- Soybean oil minus 1.5 points
- Alcohol (ethanol) minus 1.5 points
- Modified starch minus 1.5 points
- Xanthan gum minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Sugars 5.9 g / 100 g minus 3 points
- Salt 0.6 g / 100 g minus 1 points
100 − 58.5 = 41.5 → 42
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 136 kcal |
|---|---|
| Fat | 2.3 g |
| Saturated fat | 0.6 g |
| Trans fat | 0 g |
| Carbohydrates | 21.5 g |
| Sugars | 5.9 g |
| Added sugars | 0.3 g |
| Fiber | 0.6 g |
| Protein | 7.9 g |
| Salt | 0.6 g |
Serving: 1 portion (354 g)
Ingredients
- COOKED LONG GRAIN RICE (WATER, RICE)
- GRILLED CHICKEN WHITE MEAT (CHICKEN WHITE MEAT, WATER, CARRAGEENAN, SODIUM PHOSPHATE, SALT, SPICES, SOYBEAN OIL, ROSEMARY EXTRACT)
- TERIYAKI SAUCE (WATER, SUGAR, SOY SAUCE, SOYBEAN OIL, GINGER PUREE, MODIFIED CORN STARCH, GARLIC PUREE, RICE VINEGAR, SALT, XANTHAN GUM, BLACK PEPPER)
- BROCCOLI
- CARROTS
- EDAMAME (SOYBEANS)
- RED BELL PEPPER
Label text, as published
COOKED LONG GRAIN RICE (WATER, RICE), GRILLED CHICKEN WHITE MEAT (CHICKEN WHITE MEAT, WATER, LESS THAN 2% OF CARRAGEENAN, SODIUM PHOSPHATE, SALT, SPICES, SOYBEAN OIL, ROSEMARY EXTRACT), TERIYAKI SAUCE (WATER, SUGAR, SOY SAUCE [WATER, WHEAT, SOYBEANS, SALT, ALCOHOL, VINEGAR], SOYBEAN OIL, GINGER PUREE, MODIFIED CORN STARCH, GARLIC PUREE, RICE VINEGAR, SALT, XANTHAN GUM, BLACK PEPPER), BROCCOLI, CARROTS, EDAMAME (SOYBEANS), RED BELL PEPPER.
Allergens and diets
Contains: Soy, Wheat, Gluten
- Not vegan
- Not vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
More from Bibigo
Sources
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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
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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
-
“We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”
doi.org
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
-
Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
“However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”
doi.org
-
Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
-
EFSA issues new advice on phosphates
“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
-
“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
-
About Alcohol Use During Pregnancy
“There is no known safe amount of alcohol use during pregnancy.”
cdc.gov
-
“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
-
“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org
-
“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org