GoodSwap Get notified
Prego Traditional Italian Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Tomato sauces

Prego Traditional Italian Sauce

23.5 oz

Excellent out of 100 High confidence
  • Contains seed oils
Get GoodSwap

Why it scores 84

Prego Traditional Italian Sauce scores 84 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. Sugars 4.6 g / 100 g: Contains some sugar. Strong
  3. Salt 0.9 g / 100 g: High in salt. Strong

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

Better pasta sauces

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

The Receipt

Traditional Italian Sauce

START100

Ingredients

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

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [5]
subtotal−8

Nutrition per 100 g

  • Sugars 4.6 g / 100 g
    Strong Contains some sugar. [6]
  • Salt 0.9 g / 100 g
    Strong High in salt. [7]
subtotal−6
TOTAL 84Excellent

100 − 16.5 = 83.5 → 84

GTIN 00051000250315 · 2026-07-31

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy46 kcal
Fat1.2 g
Saturated fat0 g
Trans fat0 g
Carbohydrates6.9 g
Sugars4.6 g
Added sugars0 g
Fiber1.5 g
Protein1.5 g
Salt0.9 g

Serving: 1 portion (120 ml)

Ingredients

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

INGREDIENTS: TOMATO PUREE (WATER, TOMATO PASTE), DICED TOMATOES IN TOMATO JUICE, CONTAINS LESS THAN 1% OF: SALT, CANOLA OIL, DRIED GARLIC, DRIED ONIONS, SPICES, BASIL, CITRIC ACID, ONION EXTRACT, GARLIC EXTRACT.

Allergens and diets

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

Always check the package: recipes change.

Healthiest tomato sauces in the US

More from Prego

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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