Fats
Miyoko’s Cultures vegan butter
Score
- Ultra-processed
- High in saturated fat
- Contains seed oils
- Certified organic
Why it scores 62
Miyoko’s Cultures vegan butter scores 62 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7 points Saturated fat 8 g / 100 g: Very high in saturated fat. Strong
- minus 4 points Energy 643 kcal / 100 g: Energy-dense for its weight. Info
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better butter and spreads
-
Pure Irish Butter Countryside Creamery · 8 oz Not ultra-processed · No seed oils Score 100 out of 100 , 38 points higher -
Pure Irish Butter Unsalted Kerrygold · 908 g Not ultra-processed · No seed oils Score 100 out of 100 , 38 points higher -
Unsalted Butter Organic Valley · 16 oz Not ultra-processed · No seed oils Score 100 out of 100 , 38 points higher -
Butter Unsalted Sweet Cream Kirkland Signature · 4 × 4 oz Not ultra-processed · No seed oils Score 100 out of 100 , 38 points higher -
Sea Salted Extra Creamy Butter Tillamook · 454 g Not ultra-processed · No seed oils Score 100 out of 100 , 38 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Cultures vegan butter
Ingredients
- Sunflower oil minus 2.5 points
- Sunflower lecithin minus 2.5 points
- Natural flavors minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Saturated fat 8 g / 100 g minus 7 points
- Energy 643 kcal / 100 g minus 4 points
100 − 38 = 62
Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [9]
Nutrition per 100 g
| Energy | 643 kcal |
|---|---|
| Fat | 10 g |
| Saturated fat | 8 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 0 g |
Serving: 1 Tbsp (14 g)
Ingredients
- Organic Coconut Oil
- Organic Cultured Cashew Milk (Filtered Water, Organic Cashews, Cultures)
- Filtered Water
- Organic Sunflower Oil
- Contains 2 Percent or Less of: Organic Sunflower Lecithin
- Organic Cultured Dextrose
- Natural Flavors Derived from Oregano
- Flaxseed and Plums
- Lactic Acid
Label text, as published
Ingredients: Organic Coconut Oil, Organic Cultured Cashew Milk ( Filtered Water, Organic Cashews, Cultures), Filtered Water, Organic Sunflower Oil, Contains 2 Percent or Less of: Organic Sunflower Lecithin, Organic Cultured Dextrose, Natural Flavors Derived from Oregano, Flaxseed and Plums, Lactic Acid.
Allergens and diets
Contains: Tree nuts
- Vegan
- Vegetarian
- Palm-oil-free
Always check the package: recipes change.
More fats on GoodSwap
-
Plant Butter melt ORGANIC · 13 oz High in saturated fatContains seed oilsContains palm oilCertified organic Score 76 out of 100 Good -
Shortening Sticks Crisco Ultra-processedContains emulsifiers studied for gut effectsContains seed oilsContains palm oil Score 57 out of 100 Okay -
Whipped Vegetable Oil Spread Move Over Butter · 10.05 oz Ultra-processedHigh in saltHigh in saturated fatContains emulsifiers studied for gut effects Score 47 out of 100 Okay -
Cultured butter unsalted Vermont Creamery High in saturated fat Score 79 out of 100 Good -
Vegetable Oil Spread Imperial · 15 oz/425 g Ultra-processedHigh in saltHigh in saturated fatContains emulsifiers studied for gut effects Score 56 out of 100 Okay -
Spreadable Butter with Olive Oil & Sea Salt Kroger · 15 oz High in saltHigh in saturated fatNo additivesSeed-oil free Score 79 out of 100 Good
More from Miyoko’s
Sources
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“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
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“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
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21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
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Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
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“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