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Maya Kaimal Spicy Vindaloo
Photo: Open Food Facts contributors (CC BY-SA)

Curry sauces

Maya Kaimal Spicy Vindaloo

12.5 oz

Excellent out of 100 High confidence
  • Contains seed oils
  • No additives
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Why it scores 84

Maya Kaimal Spicy Vindaloo 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. Saturated fat 2.7 g / 100 g: High in saturated fat. 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.

The Receipt

Spicy Vindaloo

START100

Ingredients

  • Safflower 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

  • Saturated fat 2.7 g / 100 g
    Strong High in saturated fat. [6]
  • Salt 0.9 g / 100 g
    Strong High in salt. [7]
subtotal−6
TOTAL 84Excellent

100 − 16.5 = 83.5 → 84

GTIN 00858034006167 · 2026-09-03

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy89 kcal
Fat7.1 g
Saturated fat2.7 g
Trans fat0 g
Carbohydrates7.1 g
Sugars3.6 g
Added sugars0 g
Fiber1.8 g
Protein1.8 g
Salt0.9 g

Serving: 0.25 cup (56 g)

Ingredients

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

Water, Onion, Tomato Paste (Fresh Vine-Ripened Tomatoes), Coconut Cream, (Extracted Coconut) Organic Apple Cider Vinegar, Safflower Oil, Spices (including Turmeric), Serrano Chili, Ginger, Sea Salt, Garlic, Organic Tapioca Starch, Tamarind Fruit, Brown Mustard Seds.

Allergens and diets

Contains: Tree nuts, Mustard

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest curry sauces in the US

More from Maya Kaimal

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. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    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