Rolled oats
Mccann's, instant irish oatmeal
0.99 oz
Score
- Ultra-processed
- No synthetic dyes
- Contains whole grains
Why it scores 59
Mccann's, instant irish oatmeal scores 59 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- plus 4 points Fiber 10.7 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 oatmeal and hot cereal
-
Quick Cooking Rolled Oats Irish Oatmeal McCann's · 16 oz Not ultra-processed · No caramel color Score 100 out of 100 , 41 points higher -
100% Whole Grain Quick Cook Instant Oats Simple Truth Organic · 18 oz Not ultra-processed · No caramel color Score 100 out of 100 , 41 points higher -
Organic original instant oatmeal, original O Organics · 7.9 oz/224 g Not ultra-processed · No caramel color Score 100 out of 100 , 41 points higher -
Original Regenerative Instant Hot Oatmeal imp Nature's Path · 400 g Not ultra-processed · No caramel color Score 100 out of 100 , 41 points higher -
Quick & Easy Steel Cut Irish Oatmeal McCann's · 24 oz Not ultra-processed · No caramel color Score 100 out of 100 , 41 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Mccann's, instant irish oatmeal
Ingredients
- Caramel color minus 20 points
- Guar gum minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Salt 0.7 g / 100 g minus 3 points
- Energy 357 kcal / 100 g minus 2 points
- Fiber 10.7 g / 100 g plus 4 points
- Protein 10.7 g / 100 g plus 2 points
100 − 41 = 59
Can’t score above 79. Contains caramel color, an ingredient of high concern. [1][2][3][4]
Nutrition per 100 g
| Energy | 357 kcal |
|---|---|
| Fat | 3.6 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 71.4 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 10.7 g |
| Protein | 10.7 g |
| Salt | 0.7 g |
Serving: 1 PACKET (28 g)
Ingredients
- WHOLE GRAIN ROLLED OATS
- WHOLE GRAIN OAT FLOUR
- SALT
- CALCIUM CARBONATE
- GUAR GUM
- CARAMEL COLOR (high concern)
- FERRIC ORTHOPHOSPHATE (IRON)
- VITAMIN A PALMITATE
- NIACINAMIDE (VITAMIN B3)
- PYRIDOXINE HYDROCHLORIDE (VITAMIN B6)
- RIBOFLAVIN (VITAMIN B2)
- THIAMINE MONONITRATE (VITAMIN B1)
- FOLIC ACID
Label text, as published
WHOLE GRAIN ROLLED OATS, WHOLE GRAIN OAT FLOUR, CONTAINS LESS THAN 2% OF SALT, CALCIUM CARBONATE, GUAR GUM, CARAMEL COLOR, FERRIC ORTHOPHOSPHATE (IRON), VITAMIN A PALMITATE, NIACINAMIDE (VITAMIN B3), PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), RIBOFLAVIN (VITAMIN B2), THIAMINE MONONITRATE (VITAMIN B1), FOLIC ACID
Allergens and diets
Contains: Gluten
- Vegan
- Vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Sources
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Questions & Answers About 4-MEI
“Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”
fda.gov
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Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
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Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity
“The date refers to the initial appearance of the chemical on the list.”
oehha.ca.gov
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“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
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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
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“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