Wheat breads
Nature's Own Hamburger Buns 100% Whole Wheat
16 oz (452 g)
Score
- Ultra-processed
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains whole grains
Why it scores 55
Nature's Own Hamburger Buns 100% Whole Wheat scores 55 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Brown sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- plus 4 points Fiber 7.5 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.
Better buns and rolls
-
Ciabatta Rolls Marketside · 18 oz (1 lb 2 oz) 510 g Not ultra-processed · No added sugars Score 98 out of 100 , 43 points higher -
Gluten Free Sourdough Dinner Rolls Bread SRSLY · 8 oz/226 g Not ultra-processed · No added sugars Score 94 out of 100 , 39 points higher -
Organic Sandwich Rolls Dave's Killer Bread · 18 oz Not ultra-processed · No added sugars Score 92 out of 100 , 37 points higher -
Ciabatta Rolls Trader Joe's · 12 oz (340 g) Not ultra-processed · No added sugars Score 91 out of 100 , 36 points higher -
Organic Whole Wheat Hamburger Buns Whole Foods Market · 15 oz Not ultra-processed · No gut-studied emulsifiers Score 75 out of 100 , 20 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Hamburger Buns 100% Whole Wheat
Ingredients
- Brown sugar minus 20 points
- Wheat gluten minus 2.5 points
- Soybean oil minus 2.5 points
- Mono- and diglycerides minus 1.5 points
- Soy lecithin minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Salt 0.9 g / 100 g minus 3 points
- Energy 226 kcal / 100 g minus 1 points
- Fiber 7.5 g / 100 g plus 4 points
- Protein 11.3 g / 100 g plus 2 points
100 − 45.5 = 54.5 → 55
Can’t score above 79. Contains brown sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 226 kcal |
|---|---|
| Fat | 2.8 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 47.2 g |
| Sugars | 3.8 g |
| Added sugars | 3.8 g |
| Fiber | 7.5 g |
| Protein | 11.3 g |
| Salt | 0.9 g |
Serving: 1 bun (53 g)
Ingredients
- Whole wheat flour
- water
- wheat gluten
- brown sugar (high concern)
- yeast
- soybean oil
- vinegar
- salt
- cultured wheat flour
- monoglycerides
- enzymes
- ascorbic acid
- wheat starch
- soy lecithin. topped with wheat bran
Label text, as published
Whole wheat flour, water, wheat gluten, brown sugar, yeast, contains 2% or less of each of the following: soybean oil, vinegar, salt, cultured wheat flour, monoglycerides, enzymes, ascorbic acid, wheat starch, soy lecithin. topped with wheat bran.
Allergens and diets
Contains: Soy, Wheat, Gluten
- Vegan
- Vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Packaging
Plastic
Context only: no points in v1.
More wheat breads on GoodSwap
-
100% Whole Wheat Bread Nature's Own · 20 oz (567 g) Ultra-processedContains added sugarsContains seed oilsContains whole grains Score 59 out of 100 Okay -
Thin-Sliced Organic Bread Sprouted Whole Grains Killer Bread · 581.0 g Ultra-processedContains added sugarsContains seed oilsCertified organic Score 40 out of 100 Okay -
Powerseed Organic Bread Dave's Killer Bread · 25 oz Ultra-processedCertified organicContains whole grains Score 87 out of 100 Excellent -
Smooth Multigrain bakery bread Sara Lee · 20 oz Ultra-processedContains added sugarsContains seed oilsContains whole grains Score 22 out of 100 Poor -
Whole wheat tortillas burrito, whole wheat Gruma Corporation Ultra-processedHigh in saltContains non-nutritive sweetenersContains emulsifiers studied for gut effects Score 31 out of 100 Poor -
100% Whole Wheat Bread L'oven Fresh · 20 oz Ultra-processedContains added sugarsContains emulsifiers studied for gut effectsContains seed oils Score 31 out of 100 Poor
More from Nature's Own
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org
-
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
“The available studies did not raise any concern with regard to genotoxicity.”
doi.org
-
“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
-
“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
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
-
“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org