Clabber Girl Non GMO Corn Starch
Photo: Open Food Facts contributors (CC BY-SA)

Corn starch

Clabber Girl Non GMO Corn Starch

6.5 oz/184 g

Score

Excellent 100 out of 100 Medium confidence
  • No additives

Why it scores 100

Clabber Girl Non GMO Corn Starch scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 5 points Simple whole food: A few low-concern ingredients, minimally processed. Info
  2. plus 3 points No additives: No food additives in the ingredient list. Info
  3. minus 2 points Energy 350 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.

The Receipt

Non GMO Corn Starch

START100

Nutrition per 100 g

  • Energy 350 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [1]
subtotal−2

Bonuses

  • Simple whole food plus 5 points
    Info A few low-concern ingredients, minimally processed. [2]
  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+8

TOTAL 100Excellent

100 + 6 = 100


GTIN 00019900005015 · 2026-09-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy350 kcal
Fat0 g
Saturated fat0 g
Carbohydrates90 g
Sugars0 g
Added sugars0 g
Fiber0.8 g
Protein0 g
Salt0 g

Serving: 1 Tbsp (10 g)

Ingredients

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

CORN STARCH

Allergens and diets

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

Always check the package: recipes change.

Sources

  1. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org