![]() ![]() Gypsum is used in the tofu that makes Chipotle’s sofritas, and, according to the restaurant, is one of the only ingredients that “doesn’t start on a farm or ranch.” Gypsum is a mineral added to soy milk to separate curds and whey. Two of the key parts of eating healthy are fresh ingredients and moderation. When it comes to the latter, moderation is always in style at Chipotle, and there’s plenty of room to get your veggies, protein and flavor in whatever quantities you choose.Ĭhipotle also lists the 53 ingredients used to make every item on the menu, committing to “preparing real food made with real ingredients.” They describe each ingredient and list the menu items it appears in.Ĭultured cream, for example, is a “rather literal term that alludes to the process of fermenting cream that’s been purposely thickened and mildly soured over time.” You can find it in Chipotle’s queso and sour cream. Your meal can range from a fully loaded burrito bowl to the equivalent of a salad.Ĭhipotle news: Restaurant in Michigan becomes the first in chain to unionize While a fully loaded burrito might land you at over half of the FDA’s recommended daily 2,000 calories, there are easy ways to customize and lessen your portions.Ĭhipotle’s build-your-own operation means that any menu item can be relatively healthy if done right. A flour tortilla itself has about 600 milligrams of sodium, and Chipotle's meat options range from 310-560 milligrams. Your sodium intake can easily add up with just a burrito order, ticking toward the FDA's recommended maximum of 2,300 milligrams sodium per day. A McDonald's Big Mac, for comparison, contains 1,010 milligrams of sodium.īut when you look at the ingredients, Chipotle is comparatively healthier than other to-go options. Sodium is likely the biggest threat to healthy eating at Chipotle. New minimum wage: California looks to raise fast-food worker pay, prices. This changing landscape also meant a new scale for “healthy” and “unhealthy” to-go food. Chipotle CEO Steve Ells opened his first location in 1993, a modest burrito shop, but by 2017 the chain had almost 2,300 locations. The rise of "fast casual," however, changed the price tag, style and meaning of “fast food.”īoasting burritos with swanky names, plant-based options and salad bars, fast casual restaurants doubled in sales and location between 20. From 2013-2016, just over 36% of adults consumed fast food on a given day, the Centers for Disease Control and Prevention reported. ![]()
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