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Purple Carrot Sweet corn elote bowl
Photo: Open Food Facts contributors (CC BY-SA)

Frozen vegetables

Purple Carrot Sweet corn elote bowl

10.75 oz/304 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • Contains palm oil
  • No synthetic dyes
  • Contains whole grains
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Why it scores 31

Purple Carrot Sweet corn elote bowl scores 31 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 9 kinds of ultra-processing markers: Industrial additive classes found: anti-caking agent, color (added), emulsifier, flavoring, humectant, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. Emerging

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

Better frozen meals

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Sweet corn elote bowl

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Carrageenan
    Strong In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. [4][5][6][7]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [12]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [13][14][12]
  • Sodium acid pyrophosphate
    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. [15]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [16][17][18]
  • Powdered cellulose
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [19][12]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Calcium phosphate
    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. [15]
  • Sodium phosphate
    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. [15]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
subtotal−39

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [12]
  • 9 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, color (added), emulsifier, flavoring, humectant, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [12]
subtotal−26

Nutrition per 100 g

  • Saturated fat 1.2 g / 100 g
    Strong Contains some saturated fat. [16]
  • Salt 0.6 g / 100 g
    Strong High in salt. [20]
subtotal−4
TOTAL 31Poor

100 − 69 = 31

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

GTIN 00072655040045 · 2026-09-25

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy148 kcal
Fat6.6 g
Saturated fat1.2 g
Trans fat0 g
Carbohydrates18.4 g
Sugars3.3 g
Added sugars0.3 g
Fiber2.6 g
Protein4 g
Salt0.6 g

Serving: 1 meal (304 g)

Ingredients

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

FIRE-ROASTED SWEET CORN, SAUCE (WATER, VEGENAISE [EXPELLER-PRESSED CANOLA OIL, FILTERED WATER, BROWN RICE SYRUP, APPLE CIDER VINEGAR, SOY PROTEIN, SEA SALT, MUSTARD FLOUR, LEMON JUICE CONCENTRATE] LIME JUICE [WATER, LIME JUICE CONCENTRATES, LIME OIL] OLIVE OIL, CORN STARCH, CONTAINS 2% OR LESS OF: CILANTRO, SALT, SERRANO PEPPER PUREE, POTATOES, GARLIC POWDER, DEHYDRATED ONION, INACTIVE YEAST, MONO- AND DIGLYCERIDES FROM VEGETABLE OIL, CITRIC ACID, DISODIUM DIHYDROGEN PYROPHOSPHATE [TO PROMOTE COLOR RETENTION]), COOKED BROWN RICE (WATER, BROWN RICE), PREPARED CHICKPEAS, COOKED RED QUINOA (WATER, RED QUINOA), RED BELL PEPPERS, PARMESAN-STYLE CHEESE ALTERNATIVE (MODIFIED POTATO STARCH, PALM OIL, WATER, CANOLA OIL , CELLULOSE, MALTODEXTRIN, NATURAL FLAVORS [PLANT SOURCES {CONTAINS AUTOLYZED YEAST}] LESS THAN 2% OF: VEGETABLE GLYCERIN, SEA SALT, CITRIC ACID, INACTIVE YEAST, CALCIUM PHOSPHATE, BAMBOO FIBER, SODIUM PHOSPHATE, CARRAGEENAN, CHICKPEA MISO [RICE KOJI , CHICKPEAS, SEA SALT, WATER, KOJI SPORES], SUNFLOWER LECITHIN, ANNATTO [COLOR]), PUMPKIN SEED KERNELS.

Allergens and diets

Contains: Milk, Soy, Mustard

  • Not vegan
  • Vegetarian
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest frozen vegetables in the US

More from Purple Carrot

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. Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study

    The Lancet Diabetes & Endocrinology · May 2024 · Peer-reviewed

    “We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”

    doi.org

  5. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “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

  6. Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

    European Food Safety Authority · Apr 26, 2018 · Agency assessment

    “However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”

    doi.org

  7. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  8. 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

  9. 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

  10. 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

  11. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  13. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “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

  14. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

  15. 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

  16. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  17. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  18. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  19. 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

  20. 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

  21. 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

  22. 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

  23. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “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