Is Starbucks Ham & Cheese Savory Foldover healthy?


By: Starbucks

21
CQ SCORE

250
CALORIES PER SERVING

24
INGREDIENTS

SALT

HIGH

SAT FAT

HIGH

SUGAR

LOW

FIBER

LOW

Macro Nutrient Breakdown

  • Carbs 38.9
  • Fat 40.1
  • Protein 21.1

- Contains Added Sugars- the American Heart Association recommends no more than 24g daily for women and 36g for men

! High Sodium - the average American consumes more than twice the American Heart Association daily recommended 1,500 mg

Macronutrient Score

Are the proteins, fats, and carbs in this food from the best sources?

11.6/35

SCORE BREAKDOWN

Fat Ratio: 40.1%
Fat Quality: 28.3 / 100.0
Carb Ratio: 38.9%
Carb Quality: 28.7 / 100.0
Protein Ratio: 21.1%
Protein Quality: 50.0 / 100.0
Refined Carb Ingredients - 5
Whole Carb Ingredients - 0

Micronutrient Score

Is this food nutritiously dense?

9.9/45.0

SCORE BREAKDOWN

Product Nutrient Density score: 3.2/10.0
Comparable Product: McDONALD'S, Sausage Biscuit with Egg
Comparable Product Nutrient Density score: 7.6/20.0
Plant score: 2.1/15.0
Sodium & Added Sugar Detractor: - 3.0

Ingredient Score

Is this food minimally processed?

0.0/20

SCORE BREAKDOWN

13 Processed Ingredients
11 Other Ingredients
2 Sugar / Equivalent Ingredients

24

INGREDIENTS

Click into ingredient for summary

Wheat Flour

FUNCTIONS

Processed
Refined Grain

DESCRIPTION

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. The ingredient can be ambiguous but products labeled wheat flour typically are not whole grain.

Malted Barley Flour

FUNCTIONS

Processed
Refined Grain

DESCRIPTION

Malted Barley Flour is made from barley that is malted (e.g. barley that is allowed to germinate), steam-dried, hulled, then ground and sifted. It is usually made from the species of barley that has six rows of seed to it per head.

Niacin

FUNCTIONS

DESCRIPTION

Vitamin B3. Used for colour retention agent.

Reduced Iron

FUNCTIONS

DESCRIPTION

A fine iron powder, typically obtained by treating ferric oxide with hydrogen and used as an additive in foods, medicines, etc.

Thiamin Mononitrate

FUNCTIONS

Added Vitamin

DESCRIPTION

The salt thiamine mononitrate is used for food fortification for vitamin B1.

Riboflavin

FUNCTIONS

DESCRIPTION

Riboflavin is part of the vitamin B group and is regularly used as a dietary supplement.

Folic Acid

FUNCTIONS

Added Vitamin

DESCRIPTION

Folic Acid is part of the vitamin B group and is used for flour and food fortification.

Pork Ham

FUNCTIONS

DESCRIPTION

Sea Salt

FUNCTIONS

Processed

DESCRIPTION

salt produced by the evaporation of seawater.

Turbinado Sugar

FUNCTIONS

Processed
Refined Grain
Added Sugar

DESCRIPTION

Turbinado Sugar description to be updated

Celery Juice Powder

FUNCTIONS

Processed

DESCRIPTION

Juice concentrates are processed products that have removed natural water, fiber and phytonutrient content found in celery. Concentrates are much more concentrated sources of simple sugar and are much less nutritiously dense than celery.

Natural Flavoring

FUNCTIONS

Processed

DESCRIPTION

Flavoring derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation product. The flavorings may be obtained through a variety of methods including: drying, roasting, fermenting. This can include the essential oil, oleoresin, essence or extractive, distillate, or any product of roasting or heating. In order to be considered a natural flavor, the significant function in food must be for flavoring rather than nutritional. For flavors derived from synthetic sources, see Artificial Flavorings.

Part Skim Milk

FUNCTIONS

DESCRIPTION

Part Skim Milk description to be updated

Cheese Culture

FUNCTIONS

Processed

DESCRIPTION

dairy

Salt

FUNCTIONS

Processed

DESCRIPTION

Common salt is a mineral composed primarily of sodium chloride. Salt is essential for animal life, and saltiness is one of the basic human tastes. In general, Americans should limit daily sodium consumption to 2,300 milligrams, but this is an upper safe limit, not a recommended daily allowance.

Enzymes

FUNCTIONS

Processed

DESCRIPTION

Enzymes accelerate, or catalyze, chemical reactions. Enzymes are commonly used in the production of food.

Milk

FUNCTIONS

DESCRIPTION

Cow's milk consists primarily of protein, fat, and lactose (a sugar).

Concentrated Skim Milk

FUNCTIONS

DESCRIPTION

Vitamin D3

FUNCTIONS

Added Vitamin

DESCRIPTION

Used for fortification of vitamin D3.

Natural Flavor

FUNCTIONS

Processed

DESCRIPTION

The FDA requires the term natural flavor or natural flavoring be applied for any substance, the function of which is to impart flavor, which is derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.

Sugar P RG S

Sugar

FUNCTIONS

Processed
Refined Grain
Added Sugar

DESCRIPTION

The generalized name for sweet, short-chains of soluble carbohydrates. The world produced about 168 million tonnes of sugar in 2011. The average person consumes about 24 kilograms (53 lb) of sugar each year (33.1 kg in industrialised countries), equivalent to over 260 food calories per person, per day. New FDA nutrition facts labels recommend no more than 50g of added sugars per day. Potential negative health effects of excess sugar consumption include addiction, Alzheimer's disease, changes in blood glucose levels, cardiovascular disease, hyperactivity, obesity, diabetes, and tooth decay.

Eggs

FUNCTIONS

DESCRIPTION

Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, omelettes and pickled.

Yeast P RG

Yeast

FUNCTIONS

Processed
Refined Grain

DESCRIPTION

a microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol and carbon dioxide.

Dough Conditioner

FUNCTIONS

Processed

DESCRIPTION

A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way.

Nutrition Label
Amt per Serving Daily Value1

Calories

250Kcal

12%

Total Fat 11g 14%
Saturated Fat 6.0g 30%
Trans Fat 0.0g
Cholesterol 50mg 16%
Sodium 480mg 32%
Total Carbohydrate 24g 8%
Dietary Fiber 1.0g 4%
Sugars 4g
Estimated Added Sugars 2g 6%
Protein 13g 26%
Vitamin A 90mcg 6%
Vitamin C 0.0mg 0%
Calcium 150mg 15%
Iron 1.4mg 7%
1) Daily values adapted from new nutrition label that manufacturers must comply with by July 2018, found in the Food and Drug Administration�s Final Rule �Food Labeling: Revision of the Nutrition and Supplement Facts Labels,� pages 903�906 with the exception of added sugars and sodium based on American Heart Association recommendations
Source:
Micronutrient Profile of Comparable Product
Product: McDONALD'S, Sausage Biscuit with Egg - 163g - 507Kcal
Amt per Serving Daily Value1
Minerals
Magnesium 21mg 5%
Potassium 269mg 4%
Phosphorus 494mg 49%
Zinc 2mg 11%
Copper N/A N/A
Selenium N/A N/A
Vitamins
Carotenebeta N/A
Carotenealpha N/A
VitaminE 2mg 11%
VitaminD N/A N/A
Lycopene N/A
Luteinzeaxanthin N/A
Thiamin 0.5mg 33%
Riboflavin 0.6mg 35%
Niacin 5mg 24%
VitaminB6 0.2mg 10%
Folate N/A N/A
VitaminB12 1mcg 17%
Choline N/A
VitaminK N/A N/A