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Minute Sticky Rice
Photo: Open Food Facts contributors (CC BY-SA)

Rice salads

Minute Sticky Rice

4.4 oz

Excellent out of 100 High confidence
  • Contains seed oils
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Why it scores 89

Minute Sticky Rice scores 89 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. Sunflower oil: High in omega-6 linoleic acid. Emerging
  3. Energy 168 kcal / 100 g: Energy-dense for its weight. Info

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

Better rice

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Sticky Rice

START100

Ingredients

  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
subtotal−2.5

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [5]
subtotal−8

Nutrition per 100 g

  • Energy 168 kcal / 100 g
    Info Energy-dense for its weight. [6]
subtotal−1
TOTAL 89Excellent

100 − 11.5 = 88.5 → 89

GTIN 00017400224684 · 2026-06-01

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy168 kcal
Fat0.8 g
Saturated fat0 g
Trans fat0 g
Carbohydrates37.6 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein2.4 g
Salt0.2 g

Serving: 1 cup (125 g)

Ingredients

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

WATER, MEDIUM GRAIN WHITE RICE, SUNFLOWER OIL, SEA SALT, GLUCONO DELTA LACTONE

Allergens and diets

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

Always check the package: recipes change.

More from Minute

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. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  3. 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

  4. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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