Annie’s Organic Chicken Noodle Soup (14 oz can)
B
A
B
C
D
F
Overall Health Grade: B
UPC: 041196138634
B
This product is generally healthy and low risk, made mostly from organic whole-food ingredients. It is suitable for regular consumption, but it is not optimized for fiber intake or sodium levels, which limits the final grade.
- No high-risk additives or synthetic preservatives
- No ingredients classified as carcinogenic or endocrine-disrupting by major health agencies
- Organic sourcing reduces pesticide exposure
- Moderate sodium and refined noodles prevent an A grade
What it does: Provides protein to support muscle maintenance and immune function. Broth mainly contributes hydration and electrolytes, but limited vitamins.
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What it does: Provides energy and some protein, but refined wheat noodles contain little fiber compared to whole grains.
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What it does: High in beta-carotene, which the body converts into vitamin A for eye and immune health.
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What it does: Adds antioxidants and plant compounds that help protect cells from everyday damage.
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What it does: Contains natural sulfur compounds linked to heart and immune support when eaten regularly.
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What it does: Herbs supply antioxidants that support overall cell health, even in small culinary amounts.
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What it does: Contains curcumin, studied for anti-inflammatory and antioxidant properties, though food amounts are small.
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What it does: A natural coloring derived from plants and considered safe by food regulators.
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What it does: Used for thickening and texture. These refined starches add calories but little fiber or nutrients.
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What it does: Essential for fluid balance, but high intake over time is linked to high blood pressure.
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What it does: Organic standards reduce exposure to synthetic pesticides and certain chemical residues.
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Result: No high-risk flags
No ingredients are listed as carcinogenic, toxic, or unsafe by FDA, WHO/IARC, EFSA, or EPA.
Sources:
https://monographs.iarc.who.int
https://www.fda.gov/food/generally-recognized-safe-gras/gras-substances-scogs-database
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