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Chicken Hot Links

Processing Score
6.8Highly Processed
Nutrition Score
4/10Fair

The processing score reflects 10 ingredients, including MSG, preservatives and corn syrup. The nutrition score reflects high sodium.

Nutrition Highlights

Good Protein Source

Nutrient Alerts

High Sodium
Chicken Hot Links Bacon, Sausage & Hot Dogs
Data Updated
Oct 18, 2026
UPC
015166000511
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Nutrition Facts
Serving size91 g
Amount per serving
Calories
170
% Daily Value*
Total Fat 10g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 870mg
38%
Total Carbohydrate 2g
1%
Dietary Fiber 0g
0%
Total Sugars 2g
Protein 18g
Calcium 0mg
0%
Iron 0.7mg
4%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

10 listed · 4 flagged for review

CHICKEN, WATER, SALT, CORN SYRUP, SPICES, DEXTROSE, PAPRIKA, MONOSODIUM GLUTAMATE, SODIUM ERYTHORBATE, SODIUM NITRITE.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Highly Processed?

In our analysis, Chicken Hot Links scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

Within Bacon, Sausage & Hot Dogs, this product is more processed than about 45% of the 6,852 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Chicken Hot Links' ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Sugars & Natural SweetenersProcessing indicator

In this product: Dextrose.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

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