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Nutrioli Pure soybean oil
Photo: Open Food Facts contributors (CC BY-SA)

Vegetable oils

Nutrioli Pure soybean oil

32 fl oz/1 Quart/946 mL

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

Nutrioli Pure soybean oil scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Simple whole food: A few low-concern ingredients, minimally processed. Info
  2. Soybean oil: High in omega-6 linoleic acid. Emerging
  3. TBHQ (tert-butylhydroquinone): The EU permits it (E 319) only in listed foods, and Canada only in fats and oils, lard and shortening (200 ppm). Regulatory

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

The Receipt

Pure soybean oil

START100

Ingredients

  • Soybean oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • TBHQ (tert-butylhydroquinone)
    Regulatory The EU permits it (E 319) only in listed foods, and Canada only in fats and oils, lard and shortening (200 ppm). [5][6]
subtotal−5

Bonuses

  • Simple whole food
    Info A few low-concern ingredients, minimally processed. [7]
subtotal+5
TOTAL 100Excellent

100 + 0 = 100

GTIN 00842918001362 · 2026-02-17

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy800 kcal
Fat93.3 g
Saturated fat13.3 g
Trans fat0 g
Carbohydrates0 g
Sugars0 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 1 Tbsp (15 ml)

Ingredients

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

SOYBEAN OIL, TBHQ (ANTIOXIDANT).

Allergens and diets

Contains: Soy

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

Always check the package: recipes change.

Healthiest vegetable oils in the US

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. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 by establishing a Union list of food additives

    European Union (Official Journal) · Nov 11, 2011 · Law

    “E 127 Erythrosine 200 only cocktail cherries and candied cherries”

    eur-lex.europa.eu

  6. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org