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earthly GRTAINS Couscous Mix Roasted Garlic & Olive Oil
Photo: Open Food Facts contributors (CC BY-SA)

Pasta dishes

earthly GRTAINS Couscous Mix Roasted Garlic & Olive Oil

5.8 oz

Good out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains seed oils
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Why it scores 64

earthly GRTAINS Couscous Mix Roasted Garlic & Olive Oil scores 64 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 2.2 g / 100 g: Very high in salt. Strong
  3. 3 kinds of ultra-processing markers: Industrial additive classes found: flavor enhancer, flavoring and industrial sugar or starch hydrolysate. Emerging

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

Better cooking oils

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Couscous Mix Roasted Garlic & Olive Oil

START100

Ingredients

  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [2][1]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [3][4][5][6]
subtotal−10.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring and industrial sugar or starch hydrolysate. [1]
subtotal−21

Nutrition per 100 g

  • Salt 2.2 g / 100 g
    Strong Very high in salt. [7]
  • Energy 393 kcal / 100 g
    Info Energy-dense for its weight. [8]
  • Fiber 5.4 g / 100 g
    Strong A good source of fiber. [8]
  • Protein 12.5 g / 100 g
    Info A good source of protein. [8]
subtotal−5
TOTAL 64Good

100 − 36.5 = 63.5 → 64

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

GTIN 04099100276763 · 2026-03-25

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy393 kcal
Fat3.6 g
Saturated fat0 g
Trans fat0 g
Carbohydrates75 g
Sugars0 g
Added sugars0 g
Fiber5.4 g
Protein12.5 g
Salt2.2 g

Serving: 56g

Ingredients

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

Durum wheat semolina, maltodextrin, salt, roasted garlic, yeast extract, natural flavor, garlic, hydrolyzed wheat protein, sunflower oil, onion, olive oil, parsley, white pepper.

Allergens and diets

Contains: Wheat, Gluten

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Composite material, Paper

Context only: no points in v1.

Healthiest pasta dishes in the US

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  3. 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

  4. 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

  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. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  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