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Ole Spinach & Herbs Tortilla Wraps
Photo: Open Food Facts contributors (CC BY-SA)

White breads

Ole Spinach & Herbs Tortilla Wraps

360 g

Okay out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains emulsifiers studied for gut effects
  • No synthetic dyes
  • Contains whole grains
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Why it scores 58

Ole Spinach & Herbs Tortilla Wraps scores 58 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Cellulose gum (carboxymethylcellulose): In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. Strong
  3. Salt 1.9 g / 100 g: Very high in salt. Strong

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

Better tortillas and wraps

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

The Receipt

Spinach & Herbs Tortilla Wraps

START100

Ingredients

  • Cellulose gum (carboxymethylcellulose)
    Strong In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. [1][2][3][4]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Powdered cellulose
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Color added (not named)
    Info 21 CFR 101.22(k) requires certified color additives (FD&C dyes and their lakes) to be declared by name. [6][5]
  • Silicon dioxide
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Calcium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [7]
  • Calcium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [8]
  • Sorbic acid
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight per day for sorbic acid and potassium sorbate. [9]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−18.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, color (added), industrial protein and thickener, stabilizer or gelling agent. [5]
subtotal−22.5

Nutrition per 100 g

  • Salt 1.9 g / 100 g
    Strong Very high in salt. [10]
  • Fiber 24.4 g / 100 g
    Strong A good source of fiber. [11]
  • Protein 11.1 g / 100 g
    Info A good source of protein. [11]
subtotal−1
TOTAL 58Okay

100 − 42 = 58

Can’t score above 79. High in salt (above the front-of-pack "high" level). [12]

GTIN 00027331032029 · 2026-07-22

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy156 kcal
Fat3.3 g
Saturated fat0 g
Trans fat0 g
Carbohydrates33.3 g
Sugars0 g
Added sugars0 g
Fiber24.4 g
Protein11.1 g
Salt1.9 g

Serving: 1 tortilla (45 g)

Ingredients

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

Water, Resistant Wheat Starch, Resistant Potato S Wheat protein, Cellulose, Whole Wheat, Alulose, Avocado oll, Contain 2% or less of the following: Salt, Seasoning (Spinach powder, Onion and Garlic powder, Salt, Spice, Artificial colors (Yellow 85 and Blue #1), and Silicon dioxide to prevent caking. Yet Levening (Sodium bicarbonate, Corn starch, Monocalcium phosphate), Preservatives (calcium propionate, Sorbic acid) Dough conditioner (Fumaric acid, Mono-and-diglycerides, Sodium metabisulphite), Guar gum, CMC

Allergens and diets

Contains: Wheat, Gluten

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest white breads in the US

More from Ole

Sources

  1. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  2. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  3. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  4. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

    European Food Safety Authority · Jan 16, 2018 · Agency assessment

    “The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 21 CFR 101.22(k) Declaring color additives in the ingredient list

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “Color additives not subject to certification and not otherwise required by applicable regulations in part 73 of this chapter to be declared by their respective common or usual names may be declared as “Artificial Color,” “Artificial Color Added,” or “Color Added””

    ecfr.gov

  7. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  8. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  9. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  10. 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

  11. 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

  12. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  13. 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

  14. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org