Vegetable oils
B&G Foods Inc. Bakers baking spray
5 oz
Score
- Ultra-processed
- Contains seed oils
Why it scores 73
B&G Foods Inc. Bakers baking spray scores 73 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 2.5 points Soybean oil: High in omega-6 linoleic acid. Emerging
- minus 2.5 points Soy lecithin: An additive class 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.
The Receipt
Bakers baking spray
Ingredients
- Soybean oil minus 2.5 points
- Soy lecithin minus 2.5 points
- Silicon dioxide minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
100 − 27 = 73
Nutrition per 100 g
| Energy | 0 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Protein | 0 g |
| Salt | 0 g |
Serving: 0.333 SECOND (0.386 g)
Ingredients
- SOYBEAN OIL
- PROPELLANT (N-BUTANE, PROPANE) (not recognized)
- HYDROXYLATED SOY LECITHIN
- SOY LECITHIN
- ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID)
- SILICON DIOXIDE
Label text, as published
SOYBEAN OIL, PROPELLANT (N-BUTANE, PROPANE), HYDROXYLATED SOY LECITHIN, SOY LECITHIN, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), SILICON DIOXIDE
Allergens and diets
Contains: Soy, Wheat, Gluten
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
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More from B&G Foods Inc.
Sources
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“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
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“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