Bran bread
Arnold Whole Grains Oatnut
680 g
Score
- Ultra-processed
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains whole grains
Why it scores 47
Arnold Whole Grains Oatnut scores 47 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 3 points Sugars 7 g / 100 g: Contains some sugar. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better sliced bread
-
Sliced Whole Grain The Essential Baking Company · 20 oz Not ultra-processed · No added sugars Score 100 out of 100 , 53 points higher -
Whole Wheat Sourdough Bread Alone · 22 oz Not ultra-processed · No added sugars Score 98 out of 100 , 51 points higher -
Whole Grain Bread Z-Best · 20 oz Not ultra-processed · No added sugars Score 79 out of 100 , 32 points higher -
Whole rye Bread Mestemacher Gmbh · 500 g Not ultra-processed · No added sugars Score 97 out of 100 , 50 points higher -
100% Whole Wheat Heidelberg Bread · 20 oz Not ultra-processed · No added sugars Score 93 out of 100 , 46 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Whole Grains Oatnut
Ingredients
- Sugar minus 20 points
- Wheat gluten minus 2.5 points
- Soybean oil minus 2.5 points
- Calcium propionate minus 1.5 points
- Sorbic acid minus 1.5 points
- Mono- and diglycerides minus 1.5 points
- DATEM minus 0.5 points
- Soy lecithin minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Sugars 7 g / 100 g minus 3 points
- Salt 0.9 g / 100 g minus 3 points
- Energy 279 kcal / 100 g minus 1 points
- Fiber 4.7 g / 100 g plus 2 points
- Protein 9.3 g / 100 g plus 2 points
100 − 53 = 47
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 279 kcal |
|---|---|
| Fat | 5.8 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 48.8 g |
| Sugars | 7 g |
| Added sugars | 7 g |
| Fiber | 4.7 g |
| Protein | 9.3 g |
| Salt | 0.9 g |
Serving: 1 slice (43 g)
Ingredients
- whole wheat flour
- water
- unbleached enriched wheat flour (flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid)
- oats
- sugar (high concern)
- wheat gluten
- yeast
- hazelnuts (filberts)
- soybean oil
- salt
- sunflower seeds
- preservatives (calcium propionate, sorbic acid) (not recognized)
- monoglycerides
- datem
- grain vinegar
- nuts (walnuts, almonds)
- soy
- whey
- soy lecithin
- calcium sulfate
Label text, as published
whole wheat flour, water, unbleached enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], oats, sugar, wheat gluten, yeast, hazelnuts (filberts), soybean oil, salt, sunflower seeds, preservatives (calcium propionate, sorbic acid), monoglycerides, datem, grain vinegar, nuts (walnuts, almonds), soy, whey, soy lecithin, calcium sulfate,
Allergens and diets
Contains: Milk, Tree nuts, Soy, Wheat, Gluten
- Not vegan
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
More from Arnold
-
Whole Grains Healthy Multi-Grain Arnold · 680 g Score 45 out of 100 Okay -
Whole Grains 100% Whole Wheat Bread Arnold · 43 g Score 31 out of 100 Poor -
Whole Grains 12 Grains and Seeds Bread Arnold · 680 g Score 45 out of 100 Okay -
Whole Grains 100% Whole Wheat Small Slice Bread Arnold · 510 g Score 50 out of 100 Okay
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
-
11. List of Permitted Preservatives (Lists of Permitted Food Additives)
“B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”
canada.ca
-
“By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”
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