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Trader Joe's Zhoug Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Condiments

Trader Joe's Zhoug Sauce

8 oz

Good out of 100 High confidence
  • Contains seed oils
  • No additives
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Why it scores 79

Trader Joe's Zhoug Sauce scores 79 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Canola oil: High in omega-6 linoleic acid. Emerging
  2. Saturated fat 1.7 g / 100 g: Contains some saturated fat. Strong
  3. Energy 300 kcal / 100 g: Energy-dense for its weight. Info

Capped at 79: High in fat (above the front-of-pack "high" level).

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

The Receipt

Zhoug Sauce

START100

Ingredients

  • Canola oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
subtotal−2.5

Nutrition per 100 g

  • Saturated fat 1.7 g / 100 g
    Strong Contains some saturated fat. [5]
  • Energy 300 kcal / 100 g
    Info Energy-dense for its weight. [6]
subtotal−2
TOTAL 79Good

100 − 4.5 = 95.5 → 96 → capped at 79

Capped at 79. High in fat (above the front-of-pack "high" level). [7]

GTIN 00005200009198 · 2026-04-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy300 kcal
Fat30 g
Saturated fat1.7 g
Carbohydrates10 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 1 portion (30 g)

Ingredients

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

cilantro canola oil jalapeno peppers Chile flakes garlic cardamom sea salt cumin seed

Allergens and diets

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

Always check the package: recipes change.

Healthiest condiments in the US

More from Trader Joe's

Sources

  1. 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

  2. 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

  3. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  6. 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

  7. 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