Great Value Southern Style Hash Browns
Photo: Open Food Facts contributors (CC BY-SA)

Food

Great Value Southern Style Hash Browns

32 oz

Score

Excellent 85 out of 100 Medium confidence
  • Ultra-processed
  • No additives

Why it scores 85

Great Value Southern Style Hash Browns scores 85 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. plus 3 points No additives: No food additives in the ingredient list. Info

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

The Receipt

Southern Style Hash Browns

START100

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
subtotal−18

Bonuses

  • No additives plus 3 points
    Info No food additives in the ingredient list. [1]
subtotal+3

TOTAL 85Excellent

100 − 15 = 85


GTIN 00078742124544 · 2026-06-05

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy80 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates18.4 g
Sugars0 g
Added sugars0 g
Fiber1.1 g
Protein2.3 g
Salt0 g

Serving: 0.75 cup (85 g)

Ingredients

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

POTATOES.

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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