Earth's Best Munchy Fingers Mango Carrot
Photo: Open Food Facts contributors (CC BY-SA)

Baby foods

Earth's Best Munchy Fingers Mango Carrot

Score

Good 79 out of 100 Medium confidence
  • Contains seed oils

Why it scores 79

Earth's Best Munchy Fingers Mango Carrot scores 79 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 8 points Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. minus 2.5 points Sunflower oil: High in omega-6 linoleic acid. Emerging
  3. minus 2.5 points Canola oil: High in omega-6 linoleic acid. Emerging

Capped at 79: No nutrition facts on file, so we can't confirm excellent.

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

The Receipt

Munchy Fingers Mango Carrot

START100

Ingredients

  • Sunflower oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
subtotal−5

Processing

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

Nutrition

  • Nutrition facts unavailable no points
    Info No nutrition facts on file, so nutrition was not scored.
subtotal0

TOTAL 79Good

100 − 13 = 87 → capped at 79

Capped at 79. No nutrition facts on file, so we can't confirm excellent.


GTIN 00023923708891 · 2025-04-06

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Ingredients

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

ORGANIC CORN, ORGANIC SUNFLOWER OIL AND/OR ORGANIC CANOLA OIL, ORGANIC CHICKPEA FLOUR, ORGANIC MANGO POWDER (ORGANIC MANGO, ORGANIC BANANA), ORGANIC CARROT POWDER, ORGANIC ROSEMARY EXTRACT (TO PRESERVE FRESHNESS)

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