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Blue Diamond Almonds Wasabi & Soy Sauce Flavored Almonds
Photo: Open Food Facts contributors (CC BY-SA)

Almonds

Blue Diamond Almonds Wasabi & Soy Sauce Flavored Almonds

6 oz (170 g)

Okay out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
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Why it scores 47

Blue Diamond Almonds Wasabi & Soy Sauce Flavored Almonds scores 47 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. Fiber 10.7 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

Wasabi & Soy Sauce Flavored Almonds

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Safflower oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [9][10][11]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • 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. [12][8]
  • Disodium ribonucleotides
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−32

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring and modified starch. [8]
subtotal−21

Nutrition per 100 g

  • Sugars 7.1 g / 100 g
    Strong Contains some sugar. [1]
  • Salt 1 g / 100 g
    Strong High in salt. [13]
  • Fiber 10.7 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 21.4 g / 100 g
    Info A good source of protein. [2]
subtotal0
TOTAL 47Okay

100 − 53 = 47

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

GTIN 00041570052341 · 2026-08-30

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy607 kcal
Fat53.6 g
Saturated fat3.6 g
Trans fat0 g
Carbohydrates21.4 g
Sugars7.1 g
Added sugars3.6 g
Fiber10.7 g
Protein21.4 g
Salt1 g

Serving: 1 portion (28 g)

Ingredients

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

ALMONDS, VEGETABLE OIL (CANOLA, SAFFLOWER AND/OR SUNFLOWER), SUGAR, MODIFIED CORN STARCH, SALT, SOY SAUCE (SOYBEAN, WHEAT, SALT), HORESRADISH, ONION, SPICE, FRACTIONATED COCONUT OIL AND/OR PALM KERNEL OIL, GARLIC MALTODEXTRIN, YEAST EXTRACT, NATURAL FLAVOR, CITRIC ACID, DISODIUM GUANYLATE AND DISODIUM INOSINATE.PEANUT FREE.

Allergens and diets

Contains: Tree nuts, Soy, Wheat, Gluten, Mustard

  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest almonds in the US

More from Blue Diamond Almonds

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. 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

  5. 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

  6. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  10. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  11. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  12. 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

  13. 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

  14. 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

  15. 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