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Ben's Original Ready Rice Jasmine
Photo: Open Food Facts contributors (CC BY-SA)

Jasmine rice

Ben's Original Ready Rice Jasmine

8.5 oz

Excellent out of 100 Medium confidence
  • Contains seed oils
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Why it scores 93

Ben's Original Ready Rice Jasmine scores 93 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Canola oil: High in omega-6 linoleic acid. Emerging
  2. Sunflower oil: High in omega-6 linoleic acid. Emerging
  3. Soy lecithin: 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

Ready Rice Jasmine

START100

Ingredients

  • Canola oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−7.5
TOTAL 93Excellent

100 − 7.5 = 92.5 → 93

GTIN 00054800423392 · 2026-09-28

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy175 kcal
Fat1.8 g
Saturated fat0 g
Trans fat0 g
Carbohydrates35.7 g
Sugars0 g
Added sugars0 g
Fiber0.7 g
Protein4.2 g
Salt0 g

Serving: 1 cup (143 g)

Ingredients

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

WATER, JASMINE RICE, LESS THAN 2% OF: CANOLA OIL AND/OR SUNFLOWER OIL, SOY LECITHIN, ADDS A TRIVIAL AMOUNT OF SATURATED FAT

Allergens and diets

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest jasmine rice in the US

More from Ben's Original

Sources

  1. 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

  2. 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

  3. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org