GoodSwap Get notified
Garden Lites Superfood veggie cakes
Photo: Open Food Facts contributors (CC BY-SA)

Meals

Garden Lites Superfood veggie cakes

340 g

Good out of 100 Medium confidence
  • Ultra-processed
  • Contains seed oils
  • Contains whole grains
Get GoodSwap

Why it scores 72

Garden Lites Superfood veggie cakes scores 72 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. Canola oil: High in omega-6 linoleic acid. Emerging
  3. Maltodextrin: 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

Superfood veggie cakes

START100

Ingredients

  • Canola oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [6][5]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring and industrial sugar or starch hydrolysate. [5]
subtotal−19.5

Nutrition per 100 g

  • Salt 0.4 g / 100 g
    Strong Contains some salt. [7]
subtotal−1
TOTAL 72Good

100 − 28 = 72

GTIN 00704863050003 · 2023-11-16

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy140 kcal
Fat7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates14 g
Sugars3.5 g
Added sugars1.8 g
Fiber1.8 g
Protein3.5 g
Salt0.4 g

Serving: 57 g

Ingredients

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

VEGETABLE BLEND (BROCCOLI, CARROTS, CAULIFLOWER, RED BELL PEPPERS, KALE, ONIONS, ZUCCHINI), BROWN RICE, EGG WHITES, WHOLE EGGS, CANOLA OIL, CORN STARCH, SEASONING BLEND (DRIED ONIONS, SPICES, MALTODEXTRIN [CORN], CORN STARCH, NATURAL FLAVOR, TOMATO, ONION, GARLIC POWDER), BLACK PEPPER.

Allergens and diets

Contains: Egg

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  7. 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

  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

  10. 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