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

Basmati rices

Ben's Original Ready Rice BASMATI

17.3 oz

Score

Good 75 out of 100 High confidence
  • Ultra-processed
  • Contains seed oils

Why it scores 75

Ben's Original Ready Rice BASMATI scores 75 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 2.5 points Canola oil: High in omega-6 linoleic acid. Emerging
  3. minus 2.5 points Sunflower oil: High in omega-6 linoleic acid. Emerging

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

The Receipt

Ready Rice BASMATI

START100

Ingredients

  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Sunflower oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Soy lecithin minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
subtotal−18

TOTAL 75Good

100 − 25.5 = 74.5 → 75


GTIN 00054800424559 · 2026-10-05

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy157 kcal
Fat2.1 g
Saturated fat0 g
Trans fat0 g
Carbohydrates31.4 g
Sugars0.7 g
Added sugars0 g
Fiber1.4 g
Protein3.6 g
Salt0 g

Serving: 1 cup (140 g)

Ingredients

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

Water, basmati rice, less than 2% of: canola oil and/or sunflower oil, soy lecithin

Allergens and diets

Contains: Soy

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

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. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  4. 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