Bush's Baked Beans
Photo: Open Food Facts contributors (CC BY-SA)

Common beans

Bush's Baked Beans

15.8 oz

Score

Good 70 out of 100 High confidence
  • Ultra-processed

Why it scores 70

Bush's Baked Beans scores 70 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 4.5 points 4 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, flavor enhancer, flavoring and modified starch. Emerging
  3. plus 4 points Fiber 9.2 g / 100 g: A good source of fiber. Strong

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

The Receipt

Baked Beans

START100

Ingredients

  • Soluble corn fiber (resistant dextrin) minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Modified starch minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Yeast extract minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Natural flavors minus 1.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [2][1]
subtotal−9

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 4 kinds of ultra-processing markers minus 4.5 points
    Emerging Industrial additive classes found: bulking agent, flavor enhancer, flavoring and modified starch. [1]
subtotal−22.5

Nutrition per 100 g

  • Salt 1.2 g / 100 g minus 3 points
    Strong High in salt. [3]
  • Fiber 9.2 g / 100 g plus 4 points
    Strong A good source of fiber. [4]
subtotal+1

TOTAL 70Good

100 − 30.5 = 69.5 → 70


GTIN 00039400229902 · 2026-05-17

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy85 kcal
Fat0.4 g
Saturated fat0 g
Trans fat0 g
Carbohydrates20 g
Sugars0.8 g
Added sugars0 g
Fiber9.2 g
Protein5.4 g
Salt1.2 g

Serving: 0.5 cup (130 g)

Ingredients

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

prepared navy beans, water, soluble corn fiber contains 2% or less of: salt, mustard (water, vinegar, mustard beo, back paprika, turmeric), modified corn starch, onion powder, yeast extract, caramel color. natural flavors. spices metal can halose, garlic powder. vegetarian gluten free bush brothers & company p.o. box 52330 depl knoxville, tn 37950 2130 usa www.bushbeans.com 1-800 500 17 please refer to the code on end of can

Allergens and diets

Contains: Mustard

  • 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. 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

  3. 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

  4. 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

  5. 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