Great Value Mixed Vegetables
Photo: Open Food Facts contributors (CC BY-SA)

Frozen mixed vegetables

Great Value Mixed Vegetables

12 oz

Score

Excellent 100 out of 100 Medium confidence
  • No additives

Why it scores 100

Great Value Mixed Vegetables scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 5 points Simple whole food: A few low-concern ingredients, minimally processed. Info
  2. plus 3 points No additives: No food additives in the ingredient list. Info
  3. plus 2 points Fiber 3.5 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.

The Receipt

Mixed Vegetables

START100

Nutrition per 100 g

  • Fiber 3.5 g / 100 g plus 2 points
    Strong A good source of fiber. [1]
subtotal+2

Bonuses

  • Simple whole food plus 5 points
    Info A few low-concern ingredients, minimally processed. [2]
  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+8

TOTAL 100Excellent

100 + 10 = 100


GTIN 00078742237350 · 2026-05-06

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy59 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates11.8 g
Sugars3.5 g
Added sugars0 g
Fiber3.5 g
Protein2.4 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

Carrots, green peas, green beans, corn.

Allergens and diets

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

Always check the package: recipes change.

Sources

  1. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org