A&W Chubby Chicken Burger

The Chubby Chicken Burger has a deep fried piece of chicken with mayonnaise and lettuce. It is topped with sesame seeds on the bun. Although I rarely eat it, I like it once in a while because I like how the mayonnaise combines well with the deep- fried chicken like other burgers and the lettuce adds a fresh taste to it. The burger is not healthy because the chicken piece is deep fried in non- hydrogenated, high stability canola oil that has zero trans fat. Even though it says no trans fat, it is still unhealthy since the chicken soaks up all the fat in the oil. Another reason why it is unhealthy is because it contains numerous additives that are chemicals and it is artificial. It can be very bad for our health and cause illnesses when growing up like cardiovascular disease, asthma, hyperactivity, allergies, etc.

Food Additives and Human Health

https://www.aw.ca/foodfacts.nsf/NutrientsByRef/EE71522F0CE8C67488256DF0007E9A82?opendocument

Calorie: 490 for 190grams

Quantity: 1 burger (190 grams)

Ingredients: 

• Chicken breast portions (boneless, skinless), water, soy protein isolate, monosodium glutamate, sodium tripolyphosphate. Battered and breaded with wheat flour, toasted wheat crumbs, salt, spices, disodium inosinate, disodium guanylate, yellow corn flour, corn starch, dextrose, guar gum. Browned in vegetable oil
• sesame seed bun: enriched flour, water, glucose-fructose/sugar, *yeast, sesame seeds, vegetable oil (Canola or Soybean), salt, calcium propionate, monoglycerides, sodium stearoyl-2-lactylate. May contain wheat gluten, vinegar, calcium carbonate, calcium sulphate, ammonium chloride, potassium sorbate, acteylated tartaric acid esters of mono and diglycerides, monocalcium phosphate

Additives

• Monosodium glutamate- MSG: flavour enhancer(meaty, savoury)
• sodium tripolyphosphate- emulsifier, retain moisture
• disodium inosinate- flavour enhancer(savoury)
• disodium guanylate- flavour enhancer
• calcium propionate- mold inhibitor in breads
• monoglycerides- emulsifier
• sodium stearoyl-2-lactylate- improve the mix tolerance, volume of processed foods
• calcium carbonate- leavening agent
• calcium sulphate- sustains a state of dryness
• ammonium chloride- yeast nutrient in bread making
• potassium sorbate- prolongs shelf life preventing mold, fungi, yeast
• acetylated tartaric acid esters of mono and diglycerides- emulsifier creating strong dough
• monocalcium phosphate- leavening agent
• soy protein isolate- texturization, emulsifies
• dextrose- inhibit growth of bacteria and mold
• guar gum- improves texture and shelf life, greater buoyancy (for bread), binder (for meat)

Condiments

• mayonnaise
• lettuce