Simply Nature Ground Flax Seeds
Photo: Open Food Facts contributors (CC BY-SA)

Brown flax seeds

Simply Nature Ground Flax Seeds

16 oz

Score

Excellent 100 out of 100 High confidence
  • No additives

Why it scores 100

Simply Nature Ground Flax Seeds scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 4 points Fiber 23.3 g / 100 g: A good source of fiber. Strong
  2. plus 3 points No additives: No food additives in the ingredient list. Info
  3. plus 2 points Protein 20 g / 100 g: A good source of protein. Info

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

The Receipt

Ground Flax Seeds

START100

Nutrition per 100 g

  • Fiber 23.3 g / 100 g plus 4 points
    Strong A good source of fiber. [1]
  • Protein 20 g / 100 g plus 2 points
    Info A good source of protein. [1]
subtotal+6

Bonuses

  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+3

TOTAL 100Excellent

100 + 9 = 100


GTIN 04099100061796 · 2026-07-14

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy615 kcal
Fat40 g
Saturated fat3.3 g
Carbohydrates33.3 g
Sugars3.3 g
Added sugars0 g
Fiber23.3 g
Protein20 g
Salt0 g

Serving: 1 serving (30 g)

Ingredients

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

milled brown flax seed

Allergens and diets

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

Always check the package: recipes change.

Sources

  1. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org