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Ginger Ale

Processing Score
7.5Highly Processed
Nutrition Score
—/10No Data

The processing score reflects 10 ingredients, including artificial colors, high-fructose corn syrup and natural flavoring.

Nutrition Highlights

Very Low Sodium
Data Updated
Oct 18, 2026
UPC
011110016959
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Nutrition Facts
Serving size354 ml
Amount per serving
Calories
140
% Daily Value*
Total Fat 0g
0%
Saturated Fat N/A
Trans Fat N/A
Cholesterol N/A
Sodium 45mg
2%
Total Carbohydrate 35g
13%
Dietary Fiber N/A
Total Sugars 35g
Protein 0g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

10 listed · 4 flagged for review

CARBONATED WATER, HIGH FRUCTOSE CORN SYRUP, CITRIC ACID, NATURAL FLAVORS, POTASSIUM BENZOATE, POTASSIUM CITRATE, CHERRY JUICE CONCENTRATE, CARAMEL COLOR, RED 40, CALCIUM DISODIUM EDTA.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Highly Processed?

In our analysis, Ginger Ale scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

Within Soda, this product is more processed than about 30% of the 6,804 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Ginger Ale's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Food AcidsProcessing indicator

In this product: Citric Acid.

Common in both traditional and industrial foods.

MineralsProcessing indicator

In this product: Potassium Citrate, Calcium Disodium Edta.

Added minerals often compensate for processing.

Natural ColorsProcessing indicator

In this product: Caramel Color.

Natural sources but still indicate processing.

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