Spice World Minced Garlic
Photo: Open Food Facts contributors (CC BY-SA)

Vegetables based foods

Spice World Minced Garlic

8 oz

Score

Excellent 100 out of 100 Medium confidence

Why it scores 100

Spice World Minced Garlic scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 5 points Simple whole food: A few low-concern ingredients, minimally processed. Info
  2. minus 2.5 points Phosphoric acid: EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. Strong

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

The Receipt

Minced Garlic

START100

Ingredients

  • Phosphoric acid minus 2.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [1]
subtotal−2.5

Bonuses

  • Simple whole food plus 5 points
    Info A few low-concern ingredients, minimally processed. [2]
subtotal+5

TOTAL 100Excellent

100 + 2.5 = 102.5 → 100


GTIN 00070969000090 · 2026-08-07

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy100 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates20 g
Added sugars0 g
Protein0 g
Salt0 g

Serving: 1 tsp (5 g)

Ingredients

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

GARLIC, WATER, PHOSPHORIC ACID.

Allergens and diets

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

Always check the package: recipes change.

Sources

  1. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org