GoodSwap Get notified
Fiber care Fiber Gummies
Photo: Open Food Facts contributors (CC BY-SA)

Dietary supplements

Fiber care Fiber Gummies

Excellent out of 100 High confidence
  • Contains seed oils
Get GoodSwap

Why it scores 97

Fiber care Fiber Gummies scores 97 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Pectin: An ingredient class typical of ultra-processed foods (NOVA group 4). Info
  2. Vegetable oil (unspecified): High in omega-6 linoleic acid. Emerging
  3. Carnauba wax: An additive class typical of ultra-processed foods (NOVA group 4). Info

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

The Receipt

Fiber Gummies

START100

Ingredients

  • Pectin
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Carnauba wax
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [6][1]
subtotal−3.5
TOTAL 97Excellent

100 − 3.5 = 96.5 → 97

GTIN 00035046132408 · 2026-08-18

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy167 kcal
Fat0 g
Carbohydrates77.8 g
Added sugars0 g
Fiber66.7 g
Protein0 g
Salt0.2 g

Serving: 3 gummy (9 g)

Ingredients

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

Water, pectin, citric acid, sodium citrate, vegetable oil (coconut and palm), carnauba wax, natural flavors, grape extract (color), and paprika (color)

Allergens and diets

  • Not palm-oil-free

Always check the package: recipes change.

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  6. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

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

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov