Turkey Pot Pie, Turkey
Processing Score
8.9Ultra-Processed
02.55.08.010+
Nutrition Score
3.5/10Fair
The processing score reflects 26 ingredients, including corn syrup, modified ingredients and emulsifiers or gums. No nutrient exceeds our high thresholds. It also contains trans fat.
Nutrition Highlights
Good Protein Source
Data Updated
Oct 18, 2026
UPC
051328702398
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Nutrition Facts
Serving size255 g
Amount per serving
Calories
650
% Daily Value*
Total Fat 38g
49%
Saturated Fat 5g
25%
Trans Fat 0.5g
Cholesterol 15mg
5%
Sodium 900mg
39%
Total Carbohydrate 61g
22%
Dietary Fiber 3g
11%
Total Sugars 5g
Includes 3g Added Sugars
6%
Protein 15g
Vitamin D 0mcg
0%
Calcium 30mg
2%
Iron 4mg
22%
Potassium 210mg
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
23 listed · 8 flagged for reviewFLOUR, PALM OIL, TURKEY, WATER, PEAS & CARROTS, POTATOES, SUGAR, SALT, MODIFIED FOOD STARCH, TOMATO PASTE (TOMATOES, SALT, CITRIC ACID), DEXTROSE, GRANULATED GARLIC, GRANULATED ONIONS, MALTODEXTRIN TAPIOCA, CORN SYRUP SOLIDS, HYDROLYZED SOY PROTEIN, CARRAGEENAN, SODIUM PHOSPHATE, XANTHAN GUM, SPICES & FLAVORINGS, CARAMEL COLOR, BLACK PEPPER, CALSIUM PHOSPHATE.
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, Turkey Pot Pie, Turkey scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:
- Modified Starches (Modified Food Starch): Chemical modification is a hallmark of UPF.
- Corn-Based Sweeteners (Corn Syrup Solids): HFCS is a hallmark of ultra-processed foods.
- Plant Proteins (Hydrolyzed Soy Protein): Isolated proteins require extensive industrial processing.
- Stabilizers & Gums (Carrageenan, Xanthan Gum): Industrial stabilizers common in UPF.
Within Frozen Dinners, this product is more processed than about 37% of the 5,358 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 Turkey Pot Pie, Turkey's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.
- Vegetable OilsProcessing indicator
In this product: Palm Oil.
Natural oils are minimally processed, hydrogenated oils indicate UPF.
- Sugars & Natural SweetenersProcessing indicator
In this product: Sugar, Dextrose, Maltodextrin Tapioca.
Natural sugars acceptable in moderation, excessive amounts indicate UPF.
- Salt & SodiumProcessing indicator
In this product: Salt.
Basic preservative, but high amounts indicate processing.
- MineralsProcessing indicator
In this product: Sodium Phosphate, Calsium Phosphate.
Added minerals often compensate for processing.
- Natural ColorsProcessing indicator
In this product: Caramel Color.
Natural sources but still indicate processing.
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Less Processed Alternatives
Same category, with lower Processing Scores.
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1.02.5
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1.06.5
Less processed (Minimally Processed), higher nutrition score
Chana Masala Chickpeas and Brown Rice with Herbed Vegetables in a Masala Spiced Tomato Sauce, Chana Masala
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Less processed (Minimally Processed), higher nutrition score
Chana Masala Chickpeas and Brown Rice with Herbed Vegetables in a Masala Spiced Tomato Sauce Simply Steamers, Chana Masala
Healthy Choice
1.06.0
Less processed (Minimally Processed), higher nutrition score
Similar Products
Same category, at a similar Processing level.
About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.
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