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365 Whole Foods Market Southwest Veggie & Scrambled Egg Breakfast Burrito
Photo: Open Food Facts contributors (CC BY-SA)

Burritos

365 Whole Foods Market Southwest Veggie & Scrambled Egg Breakfast Burrito

Good out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
  • No synthetic dyes
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Why it scores 73

365 Whole Foods Market Southwest Veggie & Scrambled Egg Breakfast Burrito scores 73 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. Saturated fat 2.7 g / 100 g: High in saturated fat. Strong
  3. Soybean oil: High in omega-6 linoleic acid. Emerging

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

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The Receipt

Southwest Veggie & Scrambled Egg Breakfast Burrito

START100

Ingredients

  • Soybean oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Sodium acid pyrophosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [5]
  • Calcium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [5]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
subtotal−18

Nutrition per 100 g

  • Saturated fat 2.7 g / 100 g
    Strong High in saturated fat. [7]
  • Energy 247 kcal / 100 g
    Info Energy-dense for its weight. [8]
  • Protein 8.2 g / 100 g
    Info A good source of protein. [8]
subtotal−2
TOTAL 73Good

100 − 27.5 = 72.5 → 73

GTIN 00099482526931 · 2025-10-14

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy247 kcal
Fat6.5 g
Saturated fat2.7 g
Trans fat0 g
Carbohydrates40 g
Sugars0.6 g
Added sugars0 g
Fiber2.3 g
Protein8.2 g
Salt0.1 g

Serving: 1 portion (170 g)

Ingredients

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

FILLING: CAGE-FREE EGGS (EGGS, WATER, CITRIC ACID (ANTIOXIDANT]), SALSA VERDE (WATER, TOMATILLOS, JALAPEÑO PEPPERS, WHITE ONIONS, CILANTRO, EXPELLER PRESSED SOYBEAN OIL, APPLE CIDER VINEGAR, CORNSTARCH [EMULSIFIER], SEA SALT, GARLIC POWDER), POTATOES, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, MICROBIAL ENZYMES, ANNATTO [COLOR]), RED BELL PEPPERS, GREEN BELL PEPPERS, WHITE ONIONS. TORTILLA: UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EXPELLER PRESSED SOYBEAN OIL, SEA SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, ORGANIC POTATO STARCH, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE). CONTAINS MILK, EGG, WHEAT AND SOY INGREDIENTS.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Egg

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest burritos in the US

More from 365 Whole Foods Market

Sources

  1. 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

  2. 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

  3. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  8. 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

  9. 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

  10. 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