Is Uno Classic Cobb Salad healthy?


By: Uno

39
CQ SCORE

880
CALORIES PER SERVING

49
INGREDIENTS

SALT

HIGH

SAT FAT

MED

SUGAR

LOW

FIBER

LOW

Macro Nutrient Breakdown

  • Carbs 12.0
  • Fat 65.9
  • Protein 22.2

+ Carbohydrate to Fiber Ratio Under 5:1 - lower rate is an effective measure of healthfulness

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

- High Saturated Fat - replacing saturated fats with unsaturated fats can positively impact health

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

- Highly Processed

Macronutrient Score

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

18.5/35

SCORE BREAKDOWN

Fat Ratio: 65.9%
Fat Quality: 49.2 / 100.0
Carb Ratio: 12.0%
Carb Quality: 75.3 / 100.0
Protein Ratio: 22.2%
Protein Quality: 52.0 / 100.0
Refined Carb Ingredients - 6
Whole Carb Ingredients - 4

Micronutrient Score

Is this food nutritiously dense?

20.1/45.0

SCORE BREAKDOWN

Product Nutrient Density score: 8.8/10.0
Comparable Product: McDONALD'S, french fries
Comparable Product Nutrient Density score: 7.7/20.0
Plant score: 7.1/15.0
Sodium & Added Sugar Detractor: - 3.5

Ingredient Score

Is this food minimally processed?

0.0/20

SCORE BREAKDOWN

25 Processed Ingredients
24 Other Ingredients
3 Sugar / Equivalent Ingredients

49

INGREDIENTS

Click into ingredient for summary

Iceberg Lettuce

FUNCTIONS

DESCRIPTION

Tomatoes

FUNCTIONS

Processed
Refined Grain

DESCRIPTION

Tomatoes description to be updated

Chicken Containing Up To A 22% Solution Of Water

FUNCTIONS

DESCRIPTION

Rice Starch

FUNCTIONS

Processed
Refined Grain

DESCRIPTION

Rice starch is a fine-grained, tasteless white powder obtained by processing raw rice. It is not whole grain.

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.

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.

Dextrose P RG S

Dextrose

FUNCTIONS

Processed
Refined Grain
Added Sugar

DESCRIPTION

Dextrose is an added sugar made from corn regularly used by the food processing industry.

Yeast Extract

FUNCTIONS

Processed

DESCRIPTION

Yeast extract is commonly the name given to processed yeast products made through extraction and are used as a food additive to create savory flavors.

Natural Natural Flavor

FUNCTIONS

DESCRIPTION

Onion Powder

FUNCTIONS

DESCRIPTION

Onion powder is made from dehydrated onions. It has a noticeable flavor but is low in sodium and can be a good substitute for salt. Onion powder is a source of calcium, potassium, and magnesium.

Rendered Chicken Fat Salt

FUNCTIONS

DESCRIPTION

Romaine Lettuce

FUNCTIONS

DESCRIPTION

Avocado

FUNCTIONS

Whole Grain

DESCRIPTION

a pear-shaped fruit with a rough leathery skin and smooth, oily edible flesh:

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.

Soybean Oil

FUNCTIONS

Processed
Controversial

DESCRIPTION

Soybean oil is a vegetable oil extracted from the seeds of soybeans. The Omega 6 to Omega 3 ratio is ~7:1. Health concerns have been expressed around the carcinogen N‐Nitrosodi-n-butylamine found in soybean oil.

Buttermilk

FUNCTIONS

Processed

DESCRIPTION

the slightly sour liquid left after butter has been churned, used in baking or consumed as a drink.

Vinegar

FUNCTIONS

Refined Grain

DESCRIPTION

Vinegar is an alcoholic fluid allowed to sour that is primarily used to flavor and preserve foods. Vinegar contains few nutrients and few calories. Vinegar may provide health benefits if used to replace certain higher calorie alternatives.

Maltodextrin

FUNCTIONS

Processed

DESCRIPTION

Maltodextrin is a a relatively flavorless food additive used as a thickener.

Egg Yolk

FUNCTIONS

DESCRIPTION

The chicken egg yolk is the major source of vitamins and minerals as well as cholesterol and saturated fat in eggs.

Corn Syrup

FUNCTIONS

Processed
Refined Grain
Added Sugar

DESCRIPTION

Corn syrup is a food syrup which is made from the starch of maize. It is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. High-fructose corn syrup is manufactured from corn syrup by converting a large proportion of its glucose into fructose.

Modified Food Starch

FUNCTIONS

Processed

DESCRIPTION

Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in food products as a thickening agent, stabilizer or emulsifier.

Spices

FUNCTIONS

DESCRIPTION

Nutrient labels do not always break out spice mixtures because of trade secrets.

Garlic

FUNCTIONS

Processed

DESCRIPTION

a strong-smelling pungent-tasting bulb, used as a flavouring in cooking and in herbal medicine:

Buttermilk Solids

FUNCTIONS

Processed

DESCRIPTION

dairy

Onion

FUNCTIONS

Whole Grain

DESCRIPTION

a swollen edible bulb used as a vegetable, having a pungent taste and smell and composed of several concentric layers:

Lactic Acid

FUNCTIONS

Processed

DESCRIPTION

a colourless syrupy organic acid formed in sour milk, and produced in the muscle tissues during strenuous exercise.

Guar Gum

FUNCTIONS

Processed

DESCRIPTION

Guar gum is the ground endosperm of guar beans and is typically used as a thickener, a stabilizer, or to increase dough yield.

Xanthan Gum

FUNCTIONS

Processed

DESCRIPTION

Produced by fermentation of a carbohydrate. Derived from a variety of sources including corn and wheat. Used to thicken and stabilize a variety of foods. Even in small amounts, can greatly increase viscosity of liquid.

As A Preservative

FUNCTIONS

DESCRIPTION

Propylen Glycol Alginate

FUNCTIONS

DESCRIPTION

Sunflower Oil

FUNCTIONS

Processed

DESCRIPTION

Sunflower oil is derived from the seeds of the sunflower plant and is commonly used in processed foods. Modern Western diets typically have ratios of omega-6 to omega-3 in excess of 10 to 1, some as high as 30 to 1, partly due to sunflower oil which has an omega-6 to omega-3 ratio of 1:0. The optimal ratio is thought to be 4 to 1 or lower.

Pork Cured With Water

FUNCTIONS

DESCRIPTION

Potassium Chloride

FUNCTIONS

Processed

DESCRIPTION

A white, odorless, crystalline powder prepared from minerals or extracted from salt water. It is soluble in water has a salty taste at low concentration levels. Used for a variety of functions including flavoring, as a nutrient, stabilizing, thickening and to improve the fermentation process in beer brewing.

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.

Sodium Erythrobate

FUNCTIONS

DESCRIPTION

Sodium Nitrate

FUNCTIONS

Processed

DESCRIPTION

Salt and potassium that is used as a color corrector in cured meats. It also helps prevent the growth of microorganisms. Used primarily in the curing process of meats.

Pasteurized Milk

FUNCTIONS

DESCRIPTION

Pasteurized Milk description to be updated

Cheese Cultures

FUNCTIONS

Processed

DESCRIPTION

Cultures are used to ripen milk and help start the cheese making process.

Enzymes

FUNCTIONS

Processed

DESCRIPTION

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

Powdered Cellulose

FUNCTIONS

Processed

DESCRIPTION

Powdered Cellulose description to be updated

Natamycin

FUNCTIONS

Processed

DESCRIPTION

Made through a fermentation process of a specific bacteria (Streptomyces natalensis) which is found in soil in South Africa. It is used to fight fungal growth, molds and yeasts on the surface of cheese, dairy products, and meats.

Lettuce

FUNCTIONS

DESCRIPTION

Carrots

FUNCTIONS

Whole Grain

DESCRIPTION

The carrot is a root vegetable, usually orange in color.

Red Cabbage

FUNCTIONS

DESCRIPTION

Lime Juice

FUNCTIONS

DESCRIPTION

the juice of limes:

Fresh Cilantro

FUNCTIONS

DESCRIPTION

Sea Salt

FUNCTIONS

Processed

DESCRIPTION

salt produced by the evaporation of seawater.

Ground Cumin

FUNCTIONS

DESCRIPTION

Black Pepper

FUNCTIONS

Whole Grain

DESCRIPTION

Black pepper is a spice derived from berries known as peppercorns and is a rich source of manganese, vitamin K and copper. Black pepper is high in antioxidants and can improve digestion and intestinal health.

Nutrition Label
Amt per Serving Daily Value1

Calories

880Kcal

44%

Total Fat 66g 84%
Saturated Fat 20.0g 100%
Trans Fat 0.0g
Cholesterol 420mg 140%
Sodium 1940mg 129%
Total Carbohydrate 27g 9%
Dietary Fiber 11.0g 44%
Sugars 9g
Estimated Added Sugars 3g 10%
Protein 50g 100%
Vitamin A 4050mcg 270%
Vitamin C 54.0mg 90%
Calcium 300mg 30%
Iron 3.6mg 20%
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, french fries - 71g - 229Kcal
Amt per Serving Daily Value1
Minerals
Magnesium 26mg 7%
Potassium 423mg 6%
Phosphorus 90mg 9%
Zinc 0mg 3%
Copper N/A N/A
Selenium N/A N/A
Vitamins
Carotenebeta N/A
Carotenealpha N/A
VitaminE 1mg 7%
VitaminD N/A N/A
Lycopene N/A
Luteinzeaxanthin N/A
Thiamin 0.1mg 7%
Riboflavin 0.0mg 0%
Niacin 2mg 12%
VitaminB6 0.3mg 15%
Folate N/A N/A
VitaminB12 N/A N/A
Choline N/A
VitaminK 11mcg 14%