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Great Value Pizza Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Pizza sauces

Great Value Pizza Sauce

14 oz

Excellent out of 100 Medium confidence
  • Contains seed oils
  • No additives
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Why it scores 92

Great Value Pizza Sauce scores 92 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Salt 1 g / 100 g: High in salt. Strong
  2. Soybean oil: High in omega-6 linoleic acid. Emerging
  3. 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.

The Receipt

Pizza Sauce

START100

Ingredients

  • Soybean oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [5][6]
subtotal−5

Nutrition per 100 g

  • Salt 1 g / 100 g
    Strong High in salt. [7]
subtotal−3
TOTAL 92Excellent

100 − 8 = 92

GTIN 00078742434223 · 2026-05-25

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy41 kcal
Fat1.6 g
Saturated fat0 g
Trans fat0 g
Carbohydrates6.3 g
Sugars3.2 g
Added sugars0 g
Fiber1.6 g
Protein1.6 g
Salt1 g

Serving: 1 serving (63 g)

Ingredients

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

per INGREDIENTS TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: SOYBEAN OIL SALT, SPICES NATURAL FLAVORS, OTRIC ACID

Allergens and diets

  • Vegan
  • Vegetarian

Always check the package: recipes change.

Healthiest pizza sauces in the US

More from Great Value

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. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  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