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Marketside Ciabatta Rolls
Photo: Open Food Facts contributors (CC BY-SA)

Breads

Marketside Ciabatta Rolls

18 oz (1 lb 2 oz) 510 g

Excellent out of 100 Medium confidence
  • Contains seed oils
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Why it scores 98

Marketside Ciabatta Rolls scores 98 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Salt 1.2 g / 100 g: High in salt. Strong
  2. Soybean oil: High in omega-6 linoleic acid. Emerging
  3. 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

Ciabatta Rolls

START100

Ingredients

  • Soybean oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
subtotal−2.5

Nutrition per 100 g

  • Salt 1.2 g / 100 g
    Strong High in salt. [5]
  • Energy 259 kcal / 100 g
    Info Energy-dense for its weight. [6]
  • Fiber 3.5 g / 100 g
    Strong A good source of fiber. [6]
  • Protein 9.4 g / 100 g
    Info A good source of protein. [6]
subtotal0
TOTAL 98Excellent

100 − 2.5 = 97.5 → 98

GTIN 00681131102247 · 2026-05-23

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy259 kcal
Fat1.2 g
Saturated fat0 g
Trans fat0 g
Carbohydrates51.8 g
Sugars1.2 g
Added sugars0 g
Fiber3.5 g
Protein9.4 g
Salt1.2 g

Serving: 85g

Ingredients

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

ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYMES, FOLIC ACID), WATER, CULTURED WHEAT FLOUR (TO MAINTAIN FRESHNESS), SALT, YEAST, SOYBEAN OIL, MALTED BARLEY FLOUR, DEACTIVATED YEAST, AMYLASE, ASCORBIC ACID, XYLANASE, LIPASE, GLUCOSE OXIDASE.

Allergens and diets

Contains: Wheat, Gluten

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

Always check the package: recipes change.

Healthiest breads in the US

More from Marketside

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. 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

  6. 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