Food
Toom Garlic Dip
Score
- Ultra-processed
- High in salt
- Contains seed oils
Why it scores 66
Toom Garlic Dip scores 66 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 5 points Salt 1.5 g / 100 g: High in salt. Strong
- minus 3 points Saturated fat 3.6 g / 100 g: High in saturated fat. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better dips and spreads
-
Roasted Garlic & Mint Labneh Mediterranean Style Dip Yaza · 24 oz Not ultra-processed · Less salt Score 96 out of 100 , 30 points higher -
Garlic Chive Dip Field & Farmer · 8 oz/227 g Not ultra-processed · Less salt Score 100 out of 100 , 34 points higher -
Garlic parm style dip The Honest Stand · 9 oz Not ultra-processed · Less salt Score 100 out of 100 , 34 points higher -
Hummos with Roasted Garlic Abraham's · 8 oz Not ultra-processed · Less salt Score 93 out of 100 , 27 points higher -
Garlic Spread-Dip Trader Joe's · 8 oz Not ultra-processed · Less salt Score 79 out of 100 , 13 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Garlic Dip
Ingredients
- Canola oil minus 2.5 points
- Maltodextrin minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 3.6 g / 100 g minus 3 points
- Salt 1.5 g / 100 g minus 5 points
- Energy 571 kcal / 100 g minus 3 points
100 − 34 = 66
Can’t score above 79. High in fat and salt (above the front-of-pack "high" level). [9]
Nutrition per 100 g
| Energy | 571 kcal |
|---|---|
| Fat | 60.7 g |
| Saturated fat | 3.6 g |
| Trans fat | 0 g |
| Carbohydrates | 7.1 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 1.5 g |
Serving: 1 tbsp (14 g)
Ingredients
Label text, as published
Non-GMO Expeller Pressed Canola Oil, Fresh Garlic, Lemon Juice, Sea Salt, Maltodextrin (Corn), Citric Acid
Allergens and diets
- Vegan
- Vegetarian
- Palm-oil-free
Always check the package: recipes change.
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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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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“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
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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