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The Daily Crave Himalayan pink salt quinoa chips
Photo: Open Food Facts contributors (CC BY-SA)

Snacks

The Daily Crave Himalayan pink salt quinoa chips

4.25 oz/120 g

Good out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains seed oils
  • No additives
  • Contains whole grains
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Why it scores 70

The Daily Crave Himalayan pink salt quinoa chips scores 70 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. Salt 2.3 g / 100 g: Very high in salt. Strong
  3. Fiber 7.1 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

Himalayan pink salt quinoa chips

START100

Ingredients

  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Safflower oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Pea protein
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
subtotal−18

Nutrition per 100 g

  • Saturated fat 1.8 g / 100 g
    Strong Contains some saturated fat. [6]
  • Salt 2.3 g / 100 g
    Strong Very high in salt. [7]
  • Energy 536 kcal / 100 g
    Info Energy-dense for its weight. [8]
  • Fiber 7.1 g / 100 g
    Strong A good source of fiber. [8]
  • Protein 14.3 g / 100 g
    Info A good source of protein. [8]
subtotal−5
TOTAL 70Good

100 − 30.5 = 69.5 → 70

Can’t score above 79. High in fat and salt (above the front-of-pack "high" level). [9]

GTIN 00858641003825 · 2026-03-23

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy536 kcal
Fat25 g
Saturated fat1.8 g
Trans fat0 g
Carbohydrates57.1 g
Sugars0 g
Added sugars0 g
Fiber7.1 g
Protein14.3 g
Salt2.3 g

Serving: 21 chips (28 g)

Ingredients

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

Quinoa flour, sunflower and/or safflower oil, lentil flour, corn flour, pea starch, pea flour, chickpea flour, pea protein, pea fiber, sea salt, himalayan pink salt.

Allergens and diets

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

Always check the package: recipes change.

More from The Daily Crave

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. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  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. 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

  9. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  10. 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

  11. 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