Jack & Annies Crispy Vegan Jackfruit Tenders
Why It Scored This Way
A mixed nutrition profile and more processed formulation give this product some useful qualities, but also meaningful limitations.
- Moderate Protein
- Meaningful Fiber
- Low Saturated Fat
- High Sodium
Verdict
Jack & Annies Crispy Vegan Jackfruit Tenders are breaded, plant-based strips designed as a frozen meat alternative. Their main strength is a moderate protein content, while their main tradeoff is high sodium levels. Overall, they serve as a convenient, savory addition to a plant-based menu.
How to Use This
Best included occasionally, a few times per month, within a balanced diet and in controlled portions. Pair them with a side of steamed broccoli and a dip of vegan ranch in a quick dinner bowl.
Nutrition Overview
The profile is characterized by a helpful amount of fiber and protein balanced against a significant sodium load. Saturated fat remains low, making the calorie density manageable for a breaded frozen product.
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 180 | Per serving |
| Total Fat | 8g | 10% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0g | — |
| Sodium | 420mg | 18% |
| Total Carbs | 23g | 8% |
| Dietary Fiber | 4g | 14% |
| Total Sugars | 1g | — |
| Added Sugars | 0g | 0% |
| Protein | 6g | — |
| Vitamin D | 0mcg | 0% |
| Calcium | 40mg | 4% |
| Iron | 0.9mg | 6% |
| Potassium | 250mg | 6% |
Ingredient Analysis
The product is built from a base of jackfruit, rice flour, and soy flour. The formulation becomes more processed through a breading and seasoning blend that includes corn starch, methylcellulose, and various natural flavors to achieve a crispy texture.
Ingredients
JACKFRUIT, WATER, RICE FLOUR, SOY FLOUR, CORN STARCH, CANOLA OIL, LESS THAN 2% OF: GARLIC POWDER, ONION POWDER, NATURAL FLAVOR, PEA PROTEIN, RICE STARCH, SALT, METHYLCELLULOSE (PLANT FIBER), BAKER'S YEAST, SUGAR, SPICES, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA), SUNFLOWER OIL, DEXTROSE, PAPRIKA EXTRACT, YEAST.
