Royal Asia Vegetable Spring Rolls with Edamame
Photo: Open Food Facts contributors (CC BY-SA)

Spring rolls

Royal Asia Vegetable Spring Rolls with Edamame

1420 g

Score

Good 64 out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils

Why it scores 64

Royal Asia Vegetable Spring Rolls with Edamame scores 64 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 8 points Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  3. minus 2.5 points Vegetable oil (unspecified): High in omega-6 linoleic acid. Emerging

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

The Receipt

Vegetable Spring Rolls with Edamame

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Vegetable oil (unspecified) minus 2.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Wheat gluten minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Soy protein isolate / concentrate minus 1.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Soybean oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
subtotal−28

Processing

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

Nutrition

  • Nutrition facts unavailable no points
    Info No nutrition facts on file, so nutrition was not scored.
subtotal0

TOTAL 64Good

100 − 36 = 64

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. No nutrition facts on file, so we can't confirm excellent.


GTIN 00877971001752 · 2026-08-23

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Ingredients

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

Pastry wrapper (water, wheat flour, vegetable oil, salt), jicama (yam bean), edamame (soybean), carrot, cabbage, sweet potato, wheat protein, soy protein, bamboo shoot, onion, leek, soy sauce (water, wheat, soybean, salt), vegetable oil, sugar, salt, pepper. soy ginger sauce: water, soy sauce (water, wheat, soybean, salt), sugar, salt, lime, ginger, ginger powder, acetic acid, tapioca starch, star anise.

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Vegetarian
  • Not gluten-free

Always check the package: recipes change.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. 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

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. 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

  5. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org