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Knorr CHEDDAR BROCCOLI Rice & Pasta Blend with Broccoli in a Cheesy Cheddar Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Rice dishes

Knorr CHEDDAR BROCCOLI Rice & Pasta Blend with Broccoli in a Cheesy Cheddar Sauce

5.7 oz (161 g)

Okay out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Seed-oil free
  • No synthetic dyes
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Why it scores 41

Knorr CHEDDAR BROCCOLI Rice & Pasta Blend with Broccoli in a Cheesy Cheddar Sauce scores 41 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Salt 2.4 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 rice and pasta side dishes

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

The Receipt

CHEDDAR BROCCOLI Rice & Pasta Blend with Broccoli in a Cheesy Cheddar Sauce

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • 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. [5][4]
  • Disodium inosinate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Disodium guanylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−30

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein and industrial sugar or starch hydrolysate. [4]
subtotal−24

Nutrition per 100 g

  • Salt 2.4 g / 100 g
    Strong Very high in salt. [6]
  • Energy 375 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.1 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 10.9 g / 100 g
    Info A good source of protein. [2]
subtotal−5
TOTAL 41Okay

100 − 59 = 41

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in salt (above the front-of-pack "high" level). [7]

GTIN 00041000022784 · 2026-06-07

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy375 kcal
Fat1.6 g
Saturated fat0 g
Trans fat0 g
Carbohydrates78.1 g
Sugars3.1 g
Added sugars1.6 g
Fiber3.1 g
Protein10.9 g
Salt2.4 g

Serving: 0.5 cup (64 g)

Recipe changed

  • Seed oils removed

Compared with an older list (Open Food Facts). The current list is from July 2022.

Ingredients

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

PARBOILED LONG GRAIN RICE, VERMICELLI (WHEAT FLOUR, DURUM FLOUR), LESS THAN 2% OF: SALT, YEAST EXTRACT, WHEY PROTEIN CONCENTRATE, MALTODEXTRIN (CORN), SUGAR, ONION POWDER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), BROCCOLI, ASIAGO CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), POTASSIUM CHLORIDE, NATURAL FLAVORS, LACTIC ACID, OLIVE OIL, DISODIUM INOSINATE, DISODIUM GUANYLATE, PARSLEY, ANNATTO (FOR COLOR), VITAMINS AND MINERALS: NIACIN, FERRIC ORTHOPHOSPHATE (IRON), FERROUS SULFATE (IRON), RIBOFLAVIN (VITAMIN B2), THIAMINE MONONITRATE (VITAMIN B1), FOLIC ACID.

Allergens and diets

Contains: Milk, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest rice dishes in the US

More from Knorr

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. 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

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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