Corn chips
The Hain Celestial Group Inc. Red Hot Blues Corn Tortilla Chips
16 oz/1 lb/453 g
Score
- Ultra-processed
- Contains seed oils
- Certified organic
Why it scores 65
The Hain Celestial Group Inc. Red Hot Blues Corn Tortilla Chips scores 65 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 5 points Salt 1.3 g / 100 g: High in salt. Strong
- plus 4 points Fiber 7.1 g / 100 g: A good source of fiber. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better tortilla chips
-
Organic Blue Corn Tortilla Chips Tostitos Not ultra-processed · No yeast extract Score 93 out of 100 , 28 points higher -
Totopos Casa Sanchez · 14 oz Not ultra-processed · No yeast extract Score 100 out of 100 , 35 points higher -
Certified Organic Tortilla Chips Casa Sanchez · 14 oz (396 g) Not ultra-processed · No seed oils Score 100 out of 100 , 35 points higher -
Totopos Tatemada Not ultra-processed · No seed oils Score 100 out of 100 , 35 points higher -
Tortilla Chips Casa Mercado · 16 oz Not ultra-processed · No yeast extract Score 98 out of 100 , 33 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Red Hot Blues Corn Tortilla Chips
Ingredients
- Canola oil minus 2.5 points
- Safflower oil minus 2.5 points
- Sunflower oil minus 2.5 points
- Yeast extract minus 1.5 points
- Natural flavors minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Saturated fat 1.8 g / 100 g minus 1 points
- Salt 1.3 g / 100 g minus 5 points
- Energy 500 kcal / 100 g minus 3 points
- Fiber 7.1 g / 100 g plus 4 points
100 − 35 = 65
Can’t score above 79. High in fat (above the front-of-pack "high" level). [10]
Nutrition per 100 g
| Energy | 500 kcal |
|---|---|
| Fat | 25 g |
| Saturated fat | 1.8 g |
| Trans fat | 0 g |
| Carbohydrates | 60.7 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 7.1 g |
| Protein | 7.1 g |
| Salt | 1.3 g |
Serving: 1 ONZ (28 g)
Ingredients
- ORGANIC BLUE CORN
- EXPELLER PRESSED CANOLA OIL
- SAFFLOWER OIL
- SUNFLOWER OIL
- SEASONING (TOMATO POWDER, RICE FLOUR, SALT, SPICES, PAPRIKA [COLOR], ONION, TORULA YEAST, NATURAL SMOKE FLAVOR)
Label text, as published
ORGANIC BLUE CORN, EXPELLER PRESSED CANOLA OIL AND/OR SAFFLOWER OIL AND/OR SUNFLOWER OIL, SEASONING (TOMATO POWDER, RICE FLOUR, SALT, SPICES, PAPRIKA [COLOR], ONION, TORULA YEAST, NATURAL SMOKE FLAVOR).
Allergens and diets
- Palm-oil-free
Always check the package: recipes change.
Sources
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“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
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“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
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21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
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Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
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“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
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
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“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