Plant-based meals
Progresso Lentil with Roasted Vegetables
538 g
Score
- Ultra-processed
- Contains added sugars
- Contains seed oils
Why it scores 45
Progresso Lentil with Roasted Vegetables scores 45 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 4.5 points 4 kinds of ultra-processing markers: Industrial additive classes found: flavor enhancer, flavoring, industrial sugar or starch hydrolysate and modified starch. Emerging
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better soups
-
Southwestern Vegetable Fire Roasted Amy's · 14.3 oz Not ultra-processed · No added sugars Score 99 out of 100 , 54 points higher -
Lentil Vegetable Soup Healthy Choice · 15 oz/425 g Not ultra-processed · No added sugars Score 98 out of 100 , 53 points higher -
Organic Soup Lentil & Vegetable Sprague Cannery · 15 oz/425 g Not ultra-processed · No added sugars Score 100 out of 100 , 55 points higher -
Organic Lentil Vegetable Soup Trader Joe's Not ultra-processed · No added sugars Score 94 out of 100 , 49 points higher -
Lentil Vegetable Soup Amy's · 14.5 oz Not ultra-processed · No seed oils Score 79 out of 100 , 34 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Lentil with Roasted Vegetables
Ingredients
- Sugar minus 20 points
- Modified starch minus 2.5 points
- Natural flavors minus 2.5 points
- Maltodextrin minus 1.5 points
- Sunflower oil minus 1.5 points
- Yeast extract minus 1.5 points
- Soybean oil minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 4 kinds of ultra-processing markers minus 4.5 points
Nutrition per 100 g
- Salt 0.7 g / 100 g minus 3 points
100 − 55.5 = 44.5 → 45
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 33 kcal |
|---|---|
| Fat | 0.2 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 7.8 g |
| Sugars | 0.6 g |
| Added sugars | 0 g |
| Fiber | 2.8 g |
| Protein | 2.4 g |
| Salt | 0.7 g |
Serving: 1 cup (249 g)
Ingredients
- Water
- Lentils
- Red Bell Pepper
- Roasted Carrots
- Roasted Yellow Squash
- Roasted Zucchini
- Celery
- Modified Food Starch
- Salt
- Vegetable Juice Concentrates (carrot, celeriac, red beet, lettuce, spinach, citric acid, natural flavor)
- Dried Roasted Garlic
- Onion Powder
- Maltodextrin
- Sunflower Oil
- Yeast Extract
- Soybean Oil
- Thyme
- Olive Oil
- Natural Flavor
- Sugar (high concern)
Label text, as published
Water, Lentils, Red Bell Pepper, Roasted Carrots, Roasted Yellow Squash, Roasted Zucchini, Celery, Modified Food Starch. Contains less than 1% of: Salt, Vegetable Juice Concentrates (carrot, celeriac, red beet, lettuce, spinach, citric acid, natural flavor), Dried Roasted Garlic, Onion Powder, Maltodextrin, Sunflower Oil, Yeast Extract, Soybean Oil, Thyme, Olive Oil, Natural Flavor, Sugar.
Allergens and diets
Contains: Celery
- Vegetarian
- Palm-oil-free
Always check the package: recipes change.
Packaging
Metal
Context only: no points in v1.
More from Progresso
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
“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
-
“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