Meats
Butterball Ground Turkey
112 g
Score
- Ultra-processed
Why it scores 85
Butterball Ground Turkey scores 85 out of 100 (Excellent) 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
- plus 4 points Protein 19.6 g / 100 g: A good source of protein. Info
- minus 1.5 points Saturated fat 3.1 g / 100 g: Contains some saturated fat. Counted at half for this whole-food category. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better ground meat
-
93% Lean/7% Fat Ground Turkey At Farm to Family · 16 oz Not ultra-processed Score 100 out of 100 , 15 points higher -
93% Lean 7% Fat Ground Turkey Jennie-O · 112 g Not ultra-processed Score 100 out of 100 , 15 points higher -
Fresh Ground Turkey Jennie-O · 16 oz Not ultra-processed Score 100 out of 100 , 15 points higher -
Organic Ground Turkey Nature's Best · 3 lb Not ultra-processed Score 100 out of 100 , 15 points higher -
Organic Ground Turkey 93% Lean Trader Joe's · 16 oz Not ultra-processed Score 100 out of 100 , 15 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Ground Turkey
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 3.1 g / 100 g minus 1.5 points
- Protein 19.6 g / 100 g plus 4 points
100 − 15.5 = 84.5 → 85
Nutrition per 100 g
| Energy | 134 kcal |
|---|---|
| Fat | 7.1 g |
| Saturated fat | 3.1 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 19.6 g |
| Salt | 0.2 g |
Serving: 1 serving (112 g)
Ingredients
Label text, as published
TURKEY, ROSEMARY EXTRACT
Allergens and diets
- Not vegan
- Not vegetarian
- Gluten-free
- Palm-oil-free
Always check the package: recipes change.
Sources
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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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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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“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