Frozen meats

Dr. Praeger's California Veggie Burgers

10 oz/283 g

Excellent out of 100 Medium confidence

Contains seed oils
No additives
Contains whole grains

Why it scores 93

Dr. Praeger's California Veggie Burgers scores 93 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

minus 8 points Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
plus 4 points Fiber 7 g / 100 g: A good source of fiber. Strong
minus 3 points Salt 0.9 g / 100 g: High in salt. Strong

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

The Receipt

California Veggie Burgers

START100

Ingredients

Canola oil minus 2.5 points

Emerging High in omega-6 linoleic acid. [1][2][3][4]

subtotal−2.5

Processing

Processed (NOVA 3) minus 8 points

Emerging Classified NOVA 3: processed with added salt, sugar or oil. [5]

subtotal−8

Nutrition per 100 g

Salt 0.9 g / 100 g minus 3 points

Strong High in salt. [6]
Energy 183 kcal / 100 g minus 0.5 points

Info Energy-dense for its weight. Counted at half for this whole-food category. [7]
Fiber 7 g / 100 g plus 4 points

Strong A good source of fiber. [7]

subtotal+0.5

Bonuses

No additives plus 3 points

Info No food additives in the ingredient list. [5]

subtotal+3

TOTAL 93Excellent

100 − 7 = 93

Nutrition per 100 g

Energy	183 kcal
Fat	8.5 g
Saturated fat	0.7 g
Trans fat	0 g
Carbohydrates	18.3 g
Sugars	1.4 g
Added sugars	0 g
Fiber	7 g
Protein	7 g
Salt	0.9 g

Serving: 1 burger (71 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.

Label text, as published

CARROTS, ONIONS, STRING BEANS, OAT BRAN, SOYBEANS, ZUCCHINI, EXPELLER PRESSED CANOLA OIL, PEAS, BROCCOLI, CORN, SOY FLOUR, SPINACH, RED PEPPERS, ARROWROOT POWDER, CORN STARCH, GARLIC, CORN MEAL, SEA SALT, SPICES

Allergens and diets

Contains: Soy, Gluten

Vegan
Vegetarian
Not gluten-free
Palm-oil-free

Always check the package: recipes change.

Sources

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

Circulation · Jul 18, 2017 · Peer-reviewed

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

Public Health Nutrition · April 2019 · Peer-reviewed

doi.org
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
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

Score

Why it scores 93

Nutrition per 100 g

Ingredients

Allergens and diets

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Sources