Sauces
P.F. Chang's Teriyaki Sauce
14 fl oz
Score
- High in salt
- Contains added sugars
- Contains seed oils
Why it scores 9
P.F. Chang's Teriyaki Sauce scores 9 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Brown sugar: An added sugar. Strong
- minus 20 points Fruit juice concentrate (sweetener): An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 3 kinds of ultra-processing markers. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better asian cooking sauces
-
Japanese-Style Teriyaki Sauce Annie Chun's · 10.2 oz/290 g No seed oils · No brown sugar Score 51 out of 100 , 42 points higher -
Organic Coconut Aminos Teriyaki Sauce Coconut Secrets · 10 fl oz No added sugars · No seed oils Score 68 out of 100 , 59 points higher -
No Soy Teriyaki Sauce & Marinade Primal Kitchen · 8.5 oz/241 g No seed oils · No brown sugar Score 53 out of 100 , 44 points higher -
Sesame Teriyaki - Marinade & Dipping Sauce Asian Fusion Organic · 15 oz No seed oils · No brown sugar Score 54 out of 100 , 45 points higher -
Organic Coco Aminos Teriyaki Marinade & Sauce Big Tree Farms · 10 fl oz/296 mL No added sugars · No seed oils Score 72 out of 100 , 63 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Teriyaki Sauce
Ingredients
- Brown sugar minus 20 points
- Fruit juice concentrate (sweetener) minus 20 points
- Sugar minus 10 points
Processing
- Ultra-processed (NOVA 4, estimated) minus 18 points
- 3 kinds of ultra-processing markers minus 3 points
Nutrition per 100 g
- Sugars 22.2 g / 100 g minus 11 points
- Salt 4.9 g / 100 g minus 9 points
100 − 91 = 9
Can’t score above 79. Contains brown sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in salt (above the front-of-pack "high" level). [6]
Nutrition per 100 g
| Energy | 139 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 27.8 g |
| Sugars | 22.2 g |
| Added sugars | 16.7 g |
| Fiber | 0 g |
| Protein | 5.6 g |
| Salt | 4.9 g |
Serving: 1 serving (18 g)
Ingredients
- Soy Sauce (Water, Wheat, Soybeans, Salt, Ethyl Alcohol)
- Water
- Brown Sugar (high concern)
- Pineapple Juice Concentrate (high concern)
- Sugar (high concern)
- Modified Corn Starch
- White Wine
- Sake Wine (Wine, Salt)
- Ginger Puree
- Garlic
- Distilled Vinegar
- Ginger
- Canola Oil
- Chili Paste (Red Chili Peppers, Distilled Vinegar, Salt)
- Natural Flavor
- Salt
Label text, as published
Soy Sauce (Water, Wheat, Soybeans, Salt, Ethyl Alcohol), Water, Brown Sugar, Pineapple Juice Concentrate, Sugar, Modified Corn Starch, White Wine, Sake Wine (Wine, Salt), Less Than 2% Of: Ginger Puree, Garlic, Distilled Vinegar, Ginger, Canola Oil, Chili Paste (Red Chili Peppers, Distilled Vinegar, Salt), Natural Flavor, Salt. CONTAINS: SOY, WHEAT.
Allergens and diets
Contains: Soy, Wheat, Gluten
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Sources
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Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
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“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
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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org