Dips
Pace Chunky Salsa Medium
16 oz
Score
- Ultra-processed
- High in salt
- No additives
Why it scores 77
Pace Chunky Salsa Medium scores 77 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 5 points Salt 1.8 g / 100 g: High in salt. Strong
- minus 2.5 points Natural flavors: "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. Info
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better salsa
-
Organic Medium Salsa Seven Farms · 16 oz Not ultra-processed · Less salt Score 100 out of 100 , 23 points higher -
Thick & Chunky Mild Salsa Simply Truth Organic · 30 g Not ultra-processed · Less salt Score 97 out of 100 , 20 points higher -
Organics thick salsa chunky mild H-E-B Organics · 16 oz Not ultra-processed · Less salt Score 100 out of 100 , 23 points higher -
Organic medium salsa Hatch · 16 oz/1 lb/454 g Not ultra-processed · Less salt Score 97 out of 100 , 20 points higher -
Thick and chunky salsa medium heat True Goodness Organic by Meijer · 30 g Not ultra-processed · Less salt Score 97 out of 100 , 20 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Chunky Salsa Medium
Ingredients
- Natural flavors minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Salt 1.8 g / 100 g minus 5 points
- Fiber 3.1 g / 100 g plus 2 points
100 − 23.5 = 76.5 → 77
Can’t score above 79. High in salt (above the front-of-pack "high" level). [5]
Nutrition per 100 g
| Energy | 31 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 9.4 g |
| Sugars | 3.1 g |
| Added sugars | 0 g |
| Fiber | 3.1 g |
| Protein | 0 g |
| Salt | 1.8 g |
Serving: 2 TBSP (30 ml) (30 ml)
Ingredients
- CRUSHED TOMATOES (WATER, CRUSHED TOMATO CONCENTRATE)
- JALAPENO PEPPERS
- DICED TOMATOES IN TOMATO JUICE
- ONIONS
- DISTILLED VINEGAR
- SALT
- DEHYDRATED ONIONS
- NATURAL FLAVORING
- GARLIC EXTRACT
Label text, as published
INGREDIENTS: CRUSHED TOMATOES (WATER, CRUSHED TOMATO CONCENTRATE), JALAPENO PEPPERS, DICED TOMATOES IN TOMATO JUICE, ONIONS, DISTILLED VINEGAR, SALT, DEHYDRATED ONIONS, NATURAL FLAVORING, GARLIC EXTRACT.
Allergens and diets
- Palm-oil-free
Always check the package: recipes change.
More dips on GoodSwap
-
Gourmet Salsa Medium Mateo's · 32 oz High in saltNo additives Score 79 out of 100 Good -
Jack's Cantina Organic Salsa Garden Fresh Gourmet · 48 oz High in saltContains added sugarsCertified organic Score 67 out of 100 Good -
Chunky Salsa Medium Tostitos · 15 oz (425.2 g) Dye with an EU warning labelContains synthetic dyesUltra-processedHigh in salt Score 14 out of 100 Bad -
Tzatziki Creamy Garlic Cucumber Dip Trader Joe's · 340 g Not permitted in some countriesUltra-processedContains emulsifiers studied for gut effectsNo synthetic dyes Score 25 out of 100 Poor -
Organic Thick & Chunky Salsa Trader Joe's · 16 oz Certified organic Score 94 out of 100 Excellent -
Chunky Salsa Casa Mamita · 24 oz Ultra-processedHigh in saltNo additives Score 75 out of 100 Good
More from Pace
Sources
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“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
-
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
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“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