EWG Overall Score Breakdown
The product score is based on weighted scores for nutrition, ingredient and processing concerns. Generally, nutrition counts most, ingredient concerns next and degree of processing least. The weighted scores are added together to determine the final score. Read more about scores here.
EWG scored on three factors: nutrition, ingredient concerns, and the degree of processing. Read the full scoring methodology.
Considers calories, saturated fat, trans fat, sugar, sodium, protein, fiber and fruit, vegetable and nut content to differentiate between healthful and less healthful foods. For more information on nutrition concerns, read our full methodology.
Contains a high level of saturated fat [read more]
Excellent source of naturally occurring calcium [read more]
Contains 26% of the Institute of Medicine's daily sodium (salt) recommendations based on adequate intake [read more]
Per gram, high in protein [read more]
Considers food additives, pesticides, hormones, antibiotics and contaminants like mercury and BPA, which can affect human health and the environment. For more information on ingredient concerns, read methodology.
Estimates how much the food has been processed. Considers many factors, chief among them, modification of individual ingredients from whole foods and number of artificial ingredients. For more information on processing concerns, read our full methodology.
Product has been classified as having no processing concerns
Products with no processing concerns identified are generally whole foods without additives.
Please note that EWG obtains the displayed images of products from third parties and that the product's manufacturer or packager may change the product's packaging at any point in time. Therefore, EWG assumes no responsibility for the accuracy of images presented.
The Eat Well Guide helps consumers find locally grown and sustainably produced food. Listings include farms, restaurants, stores, farmers' markets, and CSAs throughout the United States.Visit the Eat Well Guide
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