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Garden Herb Ranch Dressing – Chick-fil-A

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Garden Herb Ranch Dressing – Chick-fil-A

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Barcode:
0070200856141(EAN / EAN-13) 070200856141 (UPC / UPC-A)

Brands: Chick-fil-A

Countries where sold: United States

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Health

Nutrition

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    Nutri-Score unknown

    Missing category
    ⚠ ️The category of the product must be specified in order to compute the Nutri-Score.
    Could you add the information needed to compute the Nutri-Score?
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy ~ 2031.03448275862 kJ
    (482 kcal)
    Fat 51.7241379310345 g
    Saturated fat 8.62068965517241 g
    Trans fat 0 g
    Cholesterol 0.0517241379310345 g
    Carbohydrates 3.44827586206897 g
    Sugars 3.44827586206897 g
    Added sugars 0 g
    Starch 0 g
    Fiber 0 g
    Proteins 3.44827586206897 g
    Salt 2.06896551724138 g
    Sodium 0.827586206896552 g
    Vitamin D (D3) 0 g
    Potassium 0 g
    Calcium 0 g
    Iron 0 g
    Fruits‚ vegetables‚ legumes ~ 0.000391734970939694 %
    Choline 0 g

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold per serving (29 g) (packaging) As sold for 100 g (estimate)
      Energy ~ 2031.03448275862 kJ
      (482 kcal)       		? kcal
      (482 kcal)       		? kcal
      (140 kcal)       		~ 2066.11913585398 kJ
      (501 kcal)
      Fat 51.7241379310345 g ? 15 g ~ 53.5690311391596 g
      Saturated fat 8.62068965517241 g ? 2.5 g ~ 8.78780311982278 g
      Trans fat 0 g ? 0 g ?
      Cholesterol 0.0517241379310345 g ? 0.015 g ~ 0.00664620924349183 g
      Carbohydrates 3.44827586206897 g ? 1 g ~ 3.38209490736326 g
      Sugars 3.44827586206897 g ? 1 g ~ 0.691728010740549 g
      Added sugars 0 g ? 0 g ~ 0.000183670609089859 g
      Starch 0 g ? 0 g ~ 2.62154702007329 g
      Fiber 0 g ? 0 g ~ 0.468865727914704 g
      Proteins 3.44827586206897 g ? 1 g ~ 1.03152511021605 g
      Salt 2.06896551724138 g ? 0.6 g ~ 0.0282069747602524 g
      Sodium 0.827586206896552 g ? 0.24 g ~ 0.0115200424137611 g
      Vitamin D (D3) 0 g ? 0 g ~ 0.000000 g
      Potassium 0 g ? 0 g ~ 0.0363803338544457 g
      Calcium 0 g ? 0 g ~ 0.0451747287348465 g
      Iron 0 g ? 0 g ~ 0.000162600345414568 g
      Fruits‚ vegetables‚ legumes ~ 0.000391734970939694 % ? ? ~ 0.000391734970939694 %
      Choline 0 g ? 0 g ?
Serving size: 2 tbsp (29 g)

Ingredients

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    27 ingredients

    soybean oil, buttermilk, water, sour cream, modified corn starch, lactic acid, gelatin, guar gum, mono and diglycerides, sodium phosphate, acetic acid, citric acid, phosphoric acid, natural and artificial flavors, distilled vinegar, egg yolk, salt, garlic, sugar, buttermilk, glucono delta lactone, onion, potassium sorbate, sodium benzoate, xanthan gum, parsley, calcium disodium EDTA
    Allergens: Eggs, Gelatin, Milk, Soybeans

    • Ingredient information

      • Soya oil: 51.9% (estimate)

      • Buttermilk: 24.1% (estimate)

      • Water: 12.0% (estimate)

      • Sour cream: 6.0% (estimate)

      • Modified corn starch: 3.0% (estimate)

      • E270: < 2% (estimate)

      • E428: < 2% (estimate)

      • E412: < 2% (estimate)

      • E471: < 2% (estimate)

      • E339: < 2% (estimate)

      • E260: < 2% (estimate)

      • E330: < 2% (estimate)

      • E338: < 2% (estimate)

      • Natural and artificial flavouring: < 2% (estimate)

      • Distilled vinegar: < 2% (estimate)

      • Egg yolk: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Garlic: < 2% (estimate)

      • Sugar: < 2% (estimate)

      • Buttermilk: < 2% (estimate)

      • E575: < 2% (estimate)

      • Onion: < 2% (estimate)

      • E202: < 2% (estimate)

      • E211: < 2% (estimate)

      • E415: < 2% (estimate)

      • Parsley: < 2% (estimate)

      • E385: < 2% (estimate)

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    Contains added sugars (~ 0%)

    Added sugars: Sugar
    Estimated quantity of added sugars in ingredients: 0%
    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.

Food processing

Additives

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E338 - Phosphoric acid

    Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
    Source: Wikipedia

  • E385 - Calcium disodium ethylenediaminetetraacetate

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E428 - Gelatine

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Buttermilk, Sour cream, E428, Egg yolk, Buttermilk
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    en: soybean oil, buttermilk, water, sour cream, modified corn starch, lactic acid, gelatin, guar gum, mono- and diglycerides, sodium phosphate, acetic acid, citric acid, phosphoric acid, natural and artificial flavors, distilled vinegar, egg yolk, salt, garlic, sugar, buttermilk, glucono delta lactone, onion, potassium sorbate, sodium benzoate, xanthan gum, parsley, calcium disodium EDTA
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    soybean oilen:soya-oilyesyesno1742051.93.7100.0
    buttermilken:buttermilknoyes1980124.10.050.0
    wateren:wateryesyes1806612.00.033.3
    sour creamen:sour-creamnoyes194026.00.025.0
    modified corn starchen:modified-corn-starchyesyes95103.00.020.0
    lactic aciden:e270yesyes1.50.016.7
    gelatinen:e428nono0.80.014.3
    guar gumen:e412yesyes0.40.012.5
    mono- and diglyceridesen:e471maybemaybemaybe0.20.011.1
    sodium phosphateen:e339yesyes0.10.010.0
    acetic aciden:e260yesyes0.00.09.1
    citric aciden:e330yesyes0.00.08.3
    phosphoric aciden:e338yesyes0.00.07.7
    natural and artificial flavorsen:natural-and-artificial-flavouringmaybemaybe0.00.05.0
    distilled vinegaren:distilled-vinegaryesyes110180.00.05.0
    egg yolken:egg-yolknoyes220020.00.05.0
    salten:saltyesyes110580.00.00.6
    garlicen:garlicyesyes110000.00.00.6
    sugaren:sugarmaybeyes310160.00.00.6
    buttermilken:buttermilknoyes198010.00.00.6
    glucono delta lactoneen:e575yesyes0.00.00.6
    onionen:onionyesyes200340.00.00.6
    potassium sorbateen:e202yesyes0.00.00.6
    sodium benzoateen:e211yesyes0.00.00.6
    xanthan gumen:e415yesyes0.00.00.6
    parsleyen:parsleyyesyes110140.00.00.6
    calcium disodium EDTAen:e385yesyes0.00.00.6

Environment

Packaging

Transportation

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    Very small forest footprint

    Almost no risk of deforestation

    Ingredients requiring soy

    The forest footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation

    Ingredient Type % in product Processing factor
    (% of food after processing)     		Soy feed factor
    (kg of soy per kg of food)     		Soy yield
    (kg of soy per m²)     		Deforestation risk
    (%)     		Forest footprint
    (m² per kg of food)
    Egg yolk Oeufs Importés 0.00 % 100 % 0.035 0.3 68 % 0.00

    Total forest footprint

    0.00 m² per kg of food

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Data sources

Product added on by kiliweb
Last edit of product page on by .
Product page also edited by foodless, fooducate.65D3A41A-FC9A-6143-487B-9E89646B8FD1, macrofactor, municorn-calorie-counter-app, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlnBqQeHXkzTOb0XiwkKX_4iwco3TbeAvxpLLKqs.

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