GoodSwap Get notified
Whole Foods Market Classic english muffins
Photo: Open Food Facts contributors (CC BY-SA)

English muffins

Whole Foods Market Classic english muffins

15 oz/425 g

Good out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
Get GoodSwap

Why it scores 68

Whole Foods Market Classic english muffins scores 68 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Salt 0.7 g / 100 g: High in salt. Strong
  3. Wheat gluten: An ingredient typical of ultra-processed foods (NOVA group 4). Info

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

Better english muffins

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

The Receipt

Classic english muffins

START100

Ingredients

  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
subtotal−9

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier and industrial protein. [1]
subtotal−19.5

Nutrition per 100 g

  • Salt 0.7 g / 100 g
    Strong High in salt. [6]
  • Energy 211 kcal / 100 g
    Info Energy-dense for its weight. [7]
subtotal−4
TOTAL 68Good

100 − 32.5 = 67.5 → 68

GTIN 00099482449575 · 2026-02-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy211 kcal
Fat1.4 g
Saturated fat0 g
Trans fat0 g
Carbohydrates42.3 g
Sugars2.8 g
Added sugars1.4 g
Fiber1.4 g
Protein7 g
Salt0.7 g

Serving: 71 GRM

Ingredients

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

UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR), WATER, YEAST, CANE SUGAR CULTURED WHEAT FLOUR, CONTAINS 2% OR LESS OF THE FOLLOWING: YELLOW CORNMEAL, YELLOW CORN FLOUR, VITAL WHEAT GLUTEN, SALT, ORGANIC DISTILLED WHITE VINEGAR, EXPELLER PRESSED SOYBEAN OIL AND/OR EXPELLER PRESSED CANOLA OIL, WHEAT GLUTEN, WHEAT STARCH, ORGANIC CANOLA OIL, SOY LECITHIN (EMULSIFIER), ASCORBIC ACID, MICROBIAL ENZYMES, ORGANIC SOY LECITHIN (EMULSIFIER).

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest English muffins in the US

More from Whole Foods Market

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  8. 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

  9. 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