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Corn Nuts Ranch Crunchy Corn Kernels
Photo: Open Food Facts contributors (CC BY-SA)

Corn grain

Corn Nuts Ranch Crunchy Corn Kernels

4 oz

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • Contains artificial flavors
  • No synthetic dyes
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Why it scores 27

Corn Nuts Ranch Crunchy Corn Kernels scores 27 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup solids: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

The Receipt

Corn Nuts Ranch Crunchy Corn Kernels

START100

Ingredients

  • Corn syrup solids
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Monosodium glutamate (MSG)
    Strong The FDA considers MSG generally recognized as safe; some sensitive people report mild, short-lived symptoms after 3 g or more without food. [9][10][8]
  • Disodium ribonucleotides
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Natural and artificial flavors
    Strong The label does not disclose which flavoring substances are used. [11][2]
  • Color added (not named)
    Info 21 CFR 101.22(k) requires certified color additives (FD&C dyes and their lakes) to be declared by name. [12][8]
subtotal−48

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring and industrial sugar or starch hydrolysate. [8]
subtotal−22.5

Nutrition per 100 g

  • Salt 1.8 g / 100 g
    Strong High in salt. [13]
  • Fiber 3.6 g / 100 g
    Strong A good source of fiber. [2]
subtotal−3
TOTAL 27Poor

100 − 73.5 = 26.5 → 27

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [14]

GTIN 00071159073115 · 2026-01-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy464 kcal
Fat16.1 g
Saturated fat1.8 g
Trans fat0 g
Carbohydrates71.4 g
Sugars0 g
Added sugars0 g
Fiber3.6 g
Protein7.1 g
Salt1.8 g

Serving: 1 portion (28 g)

Ingredients

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

CORN, CORN OIL, MALTODEXTRIN, CONTAINS 2% OR LESS OF SALT, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), DRIED CORN SYRUP, TOMATO POWDER, ONION POWDER, SPICES, SUGAR, GARLIC POWDER, SODIUM DIACETATE (FOR TARTNESS), MALIC ACID, LACTIC ACID, SODIUM CITRATE (CONTROLS ACIDITY), CITRIC ACID, TURMERIC EXTRACT (VEGETABLE COLOR), DISODIUM INOSINATE AND DISODIUM GUANYLATE (FLAVOR ENHANCER), NATURAL AND ARTIFICIAL FLAVOR, VINEGAR, ARTIFICIAL COLOR (RED 40 LAKE).

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

More from Corn Nuts

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. Questions and Answers on Monosodium glutamate (MSG)

    U.S. Food and Drug Administration · Jul 17, 2026 · Regulator

    “FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS).”

    fda.gov

  10. EFSA reviews safety of glutamates added to food

    European Food Safety Authority · Jul 12, 2017 · Agency assessment

    “EFSA re-assessed the safety of glutamates used as food additives and derived a group acceptable daily intake (ADI) of 30 mg/kg body weight per day for all six of these additives.”

    efsa.europa.eu

  11. 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

  12. 21 CFR 101.22(k) Declaring color additives in the ingredient list

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “Color additives not subject to certification and not otherwise required by applicable regulations in part 73 of this chapter to be declared by their respective common or usual names may be declared as “Artificial Color,” “Artificial Color Added,” or “Color Added””

    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. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  15. 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

  16. 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