Starbucks US Chicken Bacon Protein Pocket: calories and sugar by portion, age and sex

Nutrition information: Starbucks US Chicken Bacon Protein Pocket

Nutrition figures are Starbucks US published data for one standard serving as sold. Starbucks publishes total sugar only, so added sugar is a Boone estimate. Boone converts the figures to the portion and age comparisons on this page.

Starbucks US Chicken Bacon Protein Pocket is high in sodium

Starbucks US Chicken Bacon Protein Pocket contains 880mg of sodium, 38% of the 2,300mg adult daily limit and 59% of the 1,500mg limit for a child aged 4 to 8. The FDA treats 20% of the Daily Value or more in one serving as high.

FDA Daily Values (2,000-calorie diet)

Where the sugar comes from: Starbucks US Chicken Bacon Protein Pocket

An estimated 3g of the 3g counts as added sugar, or about 0.8 teaspoons. None of it is naturally occurring.

Added sugars come from

• dextrose, honey and sugar in the lavash wrap
• sugar in the garlic herb cream cheese spread
• sugar in the fully cooked bacon pieces smoke flavoring added

Dietary Guidelines for Americans, 2025–2030: no more than 10g of added sugar per meal from age 11 and none for children aged 10 and under. FDA Daily Value: 50g a day. Starbucks publishes total sugar only. Boone counts sugars, syrups, honey, malt and juice concentrates in the ingredient list as added, and the sugars in milk, cheese, whole fruit, 100% juice and vegetables as naturally occurring.

Processing and additives: Starbucks US Chicken Bacon Protein Pocket

Starbucks US Chicken Bacon Protein Pocket is built from 4 separately manufactured components. Reading the ingredient list closely, it contains corn syrups and industrial sugars, thickeners and gums, flavourings, preservatives, phosphates and mineral salts, protein isolates and isolated fibres. These are not there to add nutritional value. They make industrial production and distribution possible.

Boone classifies Starbucks US Chicken Bacon Protein Pocket as NOVA group 4, ultra-processed, based on the additives named above. NOVA groups foods by how far they are from their whole-food form, not by how nutritious they are. A group 4 food is not automatically unhealthy, and a group 1 food is not automatically healthy. Read from the published ingredient list, October 2026.

Ingredient count: Starbucks US Chicken Bacon Protein Pocket

The 21 manufactured ingredients

ascorbic acid, carob bean gum, cultured wheat flour, dextrose, folic acid, guar gum, milk protein concentrate, modified corn starch, natural smoke flavor, niacin, oat fiber, pectin, reduced iron, riboflavin, sodium erythorbate, sodium nitrite, sodium phosphate, soy protein isolate, thiamine mononitrate, wheat gluten, xanthan gum.

The 30 raw ingredients

canola oil, cheese culture, chicken breast meat with rib meat, chives, corn starch, cream, defatted soy flour, enzymes, garlic, granulated garlic, granulated onion, honey, live active cultures, malted barley flour, onion, parsley, pasteurized milk and cream, pasteurized skim milk, pork, salt, sea salt, sesame flour, soybean oil, sugar, vinegar, water, wheat flour, white pepper, whole wheat flour, yeast.

What those ingredients are, by type

Boone counts every distinct named ingredient on Starbucks’ published ingredient list, including sub-ingredients, and removes duplicates, so salt appearing in three components counts once. Raw covers whole foods and basic kitchen staples such as flour, milk, sugar, salt and oil. Manufactured covers substances that only exist as an output of industrial processing. Every figure here is a minimum.

Ingredients by component: Starbucks US Chicken Bacon Protein Pocket

Ingredients taken from the Starbucks US menu at starbucks.com, retrieved October 2026, for the standard recipe. Recipes change, so always check in store before ordering if you have an allergy.

Allergen information: Starbucks US Chicken Bacon Protein Pocket

Contains = declared in the Starbucks US allergen statement for this item or named in its ingredient list. Starbucks stores handle and warm food on shared equipment, so no item can be guaranteed allergen free. UK rules also require barley, oats, mustard, celery and sulphites to be declared; these are shown where the ingredient list or allergen statement names them. Retrieved October 2026.