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Summer Fresh Tuscan Bean Salad
Photo: Open Food Facts contributors (CC BY-SA)

Food

Summer Fresh Tuscan Bean Salad

Excellent out of 100 High confidence
  • Contains seed oils
  • Contains whole grains
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Why it scores 91

Summer Fresh Tuscan Bean Salad scores 91 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. Canola oil: High in omega-6 linoleic acid. Emerging
  3. Fiber 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

Tuscan Bean Salad

START100

Ingredients

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

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [5]
subtotal−8

Nutrition per 100 g

  • Salt 0.6 g / 100 g
    Strong Contains some salt. [6]
  • Fiber 5 g / 100 g
    Strong A good source of fiber. [7]
subtotal+1
TOTAL 91Excellent

100 − 9.5 = 90.5 → 91

GTIN 00773200718456 · 2025-08-23

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy140 kcal
Fat4.5 g
Saturated fat0 g
Trans fat0 g
Carbohydrates21 g
Sugars1 g
Added sugars0 g
Fiber5 g
Protein4 g
Salt0.6 g

Serving: 1 serving (100 g)

Ingredients

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

Barley (wheat), navy beans, chick pea, green pepper, red pepper, green onions, non-gmo canola oil, filtered water, sun-dried tomato (contains sulfites), pesto sauce (basil, canola oil), garlic, white vinegar, sea salt, spices, citric acid.

Allergens and diets

Contains: Gluten, Sulphites

  • Vegan
  • Vegetarian
  • Not gluten-free
  • 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. 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

  7. 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