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Lizano Sauce made with Vegetables and Spices
Photo: Open Food Facts contributors (CC BY-SA)

Sauces

Lizano Sauce made with Vegetables and Spices

21.1 fl oz (625 mL)

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
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Why it scores 15

Lizano Sauce made with Vegetables and Spices scores 15 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Molasses: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

Better marinades and cooking sauces

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

The Receipt

Sauce made with Vegetables and Spices

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Molasses
    Strong An added sugar. [1][2][3]
  • Sodium benzoate
    Strong Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. [4][5][6]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [7]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, industrial sugar or starch hydrolysate and modified starch. [7]
subtotal−21

Nutrition per 100 g

  • Sugars 13.3 g / 100 g
    Strong High in sugar. [1]
  • Salt 5.3 g / 100 g
    Strong Very high in salt. [8]
subtotal−14
TOTAL 15Bad

100 − 85 = 15

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

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

GTIN 00041000366406 · 2026-08-23

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy100 kcal
Fat0 g
Saturated fat0 g
Carbohydrates20 g
Sugars13.3 g
Added sugars13.3 g
Protein0 g
Salt5.3 g

Serving: 1 tbsp (15 mL)

Ingredients

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

WATER, SUGAR, IODIZED SALT (SALT, POTASSIUM IODIDE), MIXED VEGETABLE PASTE CARROT PASTE, ONION PASTE CAULIFLOWER PASTE CUCUMBER PASTE, SALT, ACETIC ACID, SODIUM BENZOATE, MOLASSES, MODIFIED CORN STARCH, ACETIC ACID, SPICES MUSTARD FLOUR, RED CHILI PEPPER, GARLIC POWDER, HYDROLYZED CORN PROTEIN, SALT, SODIUM BENZOATE, PAPRIKA, TURMERIC, MALTODEXTRIN, CELERY POWDER.

Allergens and diets

Contains: Mustard, Celery

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Plastic

Context only: no points in v1.

Healthiest sauces in the US

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. 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

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Benzene production from decarboxylation of benzoic acid in the presence of ascorbic acid and a transition-metal catalyst

    Journal of Agricultural and Food Chemistry · May 1993 · Peer-reviewed

    doi.org

  5. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

    The Lancet · November 2007 · Peer-reviewed

    “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”

    doi.org

  6. Re-evaluation of benzyl alcohol (E 1519) as food additive (records the 2016 benzoate re-evaluation)

    European Food Safety Authority · Oct 30, 2019 · Agency assessment

    “derived a group ADI of 5 mg/kg bw per day (expressed as benzoic acid) in accordance with the ADI previously derived by SCF and JECFA”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  8. 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

  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