Are dunkin' donuts hash browns bad for you?

I'm not sure. Nothing jumps off the page at me, so I'm going to say they aren't terrible, but could do with a bit less artificial-ness. A lot of it seems to be stemming from the fact that they are prefrozen and need to last and 'look good' at the time of reheating.



Ingrediants Breakdown:
https://www.dunkindonuts.com/aboutus/nutrition/Product.aspx?Category=OvenToastedItems&id=DD-977

POTATOES - ok, glad to see that is listed first in hash browns
VEGETABLE OIL - makes snese
DEHYDRATED POTATO FLAKES
(POTATOES, - more potatoes, ok
MONO- AND DIGLYCERIDES, - Used to blend the potatoe flakes with the veggie oil.
SODIUM ACID PYROPHOSPHATE & CITRIC ACID) - keeps color from fading in frozen hash browns
SALT - yup, salt
GRANULATED ONION - ok
POTATO STARCH - MODIFIED - binding and texturing agents
MODIFIED CELLULOSE - another stabilizing, binding, or suspending agent is my guess
SPICES - mysterious spices...I think I see rosemary
LEAVENING - Causes a foaming action intended to lighten and soften the finished product
SODIUM ALGINATE - Used to increase viscosity and as an emulsifier
GARLIC POWDER - Ghahhhlic
CALCIUM LACTATE - white crystalline salt used as a baking powder
SODIUM CITRATE - Salty tart flavor additive
XANTHAN GUM - Probably used as for gluten-free baking
MALIC ACID - Normally used in candy for extreme tartness
DEXTROSE - glucose
SODIUM ACID PYROPHOSPHATE - keeps the color from fading