Minute Brown Rice & Quinoa
Photo: Open Food Facts contributors (CC BY-SA)

Brown rices

Minute Brown Rice & Quinoa

8.8 oz

Score

Good 78 out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
  • Contains whole grains

Why it scores 78

Minute Brown Rice & Quinoa scores 78 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 2.5 points Sunflower oil: High in omega-6 linoleic acid. Emerging
  3. minus 2.5 points Sunflower lecithin: An additive class typical of ultra-processed foods (NOVA group 4). Info

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

The Receipt

Brown Rice & Quinoa

START100

Ingredients

  • Sunflower oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Sunflower lecithin minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
subtotal−18

Nutrition per 100 g

  • Salt 0.4 g / 100 g minus 1 points
    Strong Contains some salt. [6]
  • Fiber 3.2 g / 100 g plus 2 points
    Strong A good source of fiber. [7]
subtotal+1

TOTAL 78Good

100 − 22 = 78


GTIN 00017400140380 · 2026-05-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy176 kcal
Fat3.2 g
Saturated fat0.4 g
Trans fat0 g
Carbohydrates33.6 g
Sugars0.8 g
Added sugars0 g
Fiber3.2 g
Protein4 g
Salt0.4 g

Serving: 1 cup (125 g)

Ingredients

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

WATER, BROWN RICE, RED QUINOA, SUNFLOWER OIL, SEA SALT, SUNFLOWER LECITHIN (EMULSIFIER). RIVIANA FOODS INC. HOUSTON, TX 77019 U.S.A. Riviana RIVIANA FOODS INC. OVER STIR & Microwa Cover and

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. 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

  2. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  4. 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

  5. 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

  6. 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