Trader Joe's Indian Style Flatbread
Photo: Open Food Facts contributors (CC BY-SA)

Special breads

Trader Joe's Indian Style Flatbread

18 oz

Score

Okay 52 out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils

Why it scores 52

Trader Joe's Indian Style Flatbread scores 52 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. minus 2.5 points Canola oil: High in omega-6 linoleic acid. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Indian Style Flatbread

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Sodium acid pyrophosphate minus 2.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [8]
  • Calcium phosphate minus 1.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [8]
  • Detergent enzymes minus 1.5 points
    Strong Inhaled enzyme dust can cause respiratory allergy, mainly a workplace risk; products keep airborne exposure very low. [9]
subtotal−28

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [10]
subtotal−18

Nutrition per 100 g

  • Salt 0.6 g / 100 g minus 1 points
    Strong Contains some salt. [11]
  • Energy 306 kcal / 100 g minus 1 points
    Info Energy-dense for its weight. [2]
subtotal−2

TOTAL 52Okay

100 − 48 = 52

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]


GTIN 00009245000073 · 2026-10-08

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy306 kcal
Fat2.5 g
Saturated fat0 g
Trans fat0 g
Carbohydrates42 g
Sugars2 g
Added sugars1.2 g
Fiber1 g
Protein6 g
Salt0.6 g

Serving: 1 piece (128 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, expellar pressed canola oil, cultured buttermilk (milk), yeast, cane sugar, ghee (butter oil), cultured wheat starch for added freshness (cultured wheat starch, wheat flour), sea salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), distilled vinegar, enzyme blend for added freshness (wheat flour, calcium sulfate, salt, enzymes).

Allergens and diets

Contains: Milk, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  5. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  6. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  7. Enzymes in cleaning products: an overview of toxicological properties and risk assessment/management

    Regulatory Toxicology and Pharmacology · October 2012 · Peer-reviewed

    “Exceptions are the ability of some proteases to produce irritating effects at high concentrations and more importantly, the intrinsic potential of these bacterial/fungal proteins to act as respiratory sensitizers.”

    doi.org

  8. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  10. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org