Gefen Organic Beets whole peeled cooked
Photo: Open Food Facts contributors (CC BY-SA)

Vegetables based foods

Gefen Organic Beets whole peeled cooked

52.8 oz/3.3 lb/1.5 kg

Score

Excellent 100 out of 100 Medium confidence
  • No additives

Why it scores 100

Gefen Organic Beets whole peeled cooked scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 5 points Simple whole food: A few low-concern ingredients, minimally processed. Info
  2. minus 3 points Sugars 4.8 g / 100 g: Contains some sugar. Strong
  3. plus 3 points No additives: No food additives in the ingredient list. Info

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

The Receipt

Organic Beets whole peeled cooked

START100

Nutrition per 100 g

  • Sugars 4.8 g / 100 g minus 3 points
    Strong Contains some sugar. [1]
subtotal−3

Bonuses

  • Simple whole food plus 5 points
    Info A few low-concern ingredients, minimally processed. [2]
  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+8

TOTAL 100Excellent

100 + 5 = 100


GTIN 00710069011007 · 2026-06-10

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy32 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates5.6 g
Sugars4.8 g
Added sugars0 g
Fiber2 g
Protein1 g
Salt0 g

Serving: 0.5 cup (95 g)

Ingredients

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

red beets

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org