Jimmy Dean, Stuffed Hash Browns Bacon & Veggies

Processing Score

21.1Ultra-Processed

02.55.08.010+

Nutrition Score

4.5/10Fair

The processing score reflects 117 ingredients, including preservatives, modified ingredients, enriched flour or grain, plus 2 more we flag. The nutrition score reflects high sodium.

Nutrition Highlights

Good Protein Source

Nutrient Alerts

High Sodium

Data Updated

Oct 18, 2026

UPC

077900192838

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Nutrition Facts

Serving size106 g

Amount per serving

Calories

240

% Daily Value*

Total Fat 11g

14%

Saturated Fat 5g

25%

Trans Fat 0g

Cholesterol 25mg

Sodium 720mg

31%

Total Carbohydrate 25g

Dietary Fiber 2g

Total Sugars 2g

Protein 10g

Calcium 150mg

12%

Iron 1.4mg

* 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

59 listed · 16 flagged for review

POTATOES, WATER, BLEACHED WHEAT FLOUR, SHREDDED LOW MOISTURE PART-SKIM MOZZARELLA CHEESE: LOW MOISTURE PART-SKIM MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), POTATO STARCH AND POWDERED CELLULOSE (TO PREVENT CAKING), NATAMYCIN ( A NATURAL MOLD INHBITOR), FULLY COOKED BACON TOPPINGS (CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE. MAY CONTAIN SMOKE FLAVORING), SHREDDED MILK CHEDDAR CHEESE: CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO (VEGETABLE COLOR)], NATAMYCIN (A NATURAL MOLD INHIBITOR), TOMATOES, ONION, GREEN BELL PEPPER, COTTONSEED OIL, PASTEURIZED PROCESSED CHEESE SPREAD (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES SALT, ENZYMES], WHEY, SKIM MILK, CREAM, SODIUM PHOSPHATE, SALT, XANTHAN GUM, SORBIC ACID [PRESERVATIVE]), YELLOW CORN FLOUR, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED FOOD STARCH, CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), PALM OIL, WHEY, COOKED BACON (CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE), WHEAT FLOUR, SALT, CHEDDAR/PARMESAN/ROMANO CHEESES (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), DEXTROSE, NATURAL FLAVORS, BUTTER FLAVOR (WHEY, MALTODEXTRIN, SALT, BUTTER [CREAM, SALT], ANNATTO EXTRACT [COLOR], TURMERIC EXTRACT [COLOR]), METHYLCELLULOSE, IODIZED SALT, YEAST EXTRACT, SODIUM ALGINATE, MALTODEXTRIN, PORK STOCK, POTATO FLAVOR (POTATO FLAVOR, AUTOLYZED YEAST EXTRACT, SUNFLOWER OIL, MALTODEXTRIN, SALT, NATURAL FLAVOR, OLIVE OIL), MODIFIED CELLULOSE, SODIUM PHOSPHATES, SOYBEAN OIL, APO-CAROTENAL, MONO- AND DIGLYCERIDE, SODIUM CITRATE, SODIUM PHOSPHATE, SORBIC ACID, SPICE, SUGAR, LEAVENING (SODIUM ACID PYROPHOPSHATE, SODIUM BICARBONATE), YEAST, NATURAL FLAVOR, EGGS, NONFAT MILK, OLEORESIN OF PAPRIKA, SOY FLOUR, ONION POWDER, SMOKE FLAVOR, DISODIUM INOSINATE AND DISODIUM GUANYLATE, CARAMEL COLOR, FLAVOR, GRALIC POWDER, CALCIUM CHLORIDE, BREADING SET IN VEGETABLE OIL.

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

Why Does This Score Ultra-Processed?

In our analysis, Jimmy Dean, Stuffed Hash Browns Bacon & Veggies scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

Chemical Preservatives (Natamycin ( A Natural Mold Inhbitor), Natamycin (A Natural Mold Inhibitor)): Synthetic preservatives are UPF indicators.
Modified Starches (Modified Food Starch): Chemical modification is a hallmark of UPF.
Stabilizers & Gums (Potato Starch And Powdered Cellulose (To Prevent Caking), Methylcellulose, Sodium Alginate, +1 more): Industrial stabilizers common in UPF.
Industrial Enzymes (Shredded Milk Cheddar Cheese: Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Vegetable Color)]): Industrial enzyme use indicates significant processing.
Natural Flavors (Natural Flavors, Natural Flavor, Smoke Flavor, +1 more): Despite being natural, these are highly processed extracts.

Within Frozen Vegetables, this product is more processed than about 96% of the 6,343 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 Jimmy Dean, Stuffed Hash Browns Bacon & Veggies' ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Other AdditivesUPF marker

In this product: Sodium Phosphates.

Miscellaneous additives generally indicate processing.

EmulsifiersUPF marker

In this product: Mono- And Diglyceride.

Industrial emulsifiers indicate UPF.

Flavor EnhancersUPF marker

In this product: Disodium Inosinate And Disodium Guanylate.

Industrial flavor enhancement common in UPF.

Sugars & Natural SweetenersProcessing indicator

In this product: Fully Cooked Bacon Toppings (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite. May Contain Smoke Flavoring), Cooked Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Dextrose, Butter Flavor (Whey, Maltodextrin, Salt, Butter [Cream, Salt], Annatto Extract [Color], Turmeric Extract [Color]), and 3 more.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Vegetable OilsProcessing indicator

In this product: Cottonseed Oil, Palm Oil, Soybean Oil, Breading Set In Vegetable Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Salt & SodiumProcessing indicator

In this product: Salt, Iodized Salt.

Basic preservative, but high amounts indicate processing.

Industrial FermentationProcessing indicator

In this product: Yeast Extract, Yeast.

Industrial fermentation for additive production.

MineralsProcessing indicator

In this product: Sodium Citrate, Sodium Phosphate, Calcium Chloride.

Added minerals often compensate for processing.

This product is part of our wider analysis. It features in our Bacon vs Sausage and Bob Evans vs Jimmy Dean comparisons.

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