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Blush Wine Vinaigrette Dressing

Processing Score
5.5Highly Processed
Nutrition Score
—/10No Data

The processing score reflects 11 ingredients, including emulsifiers or gums. The nutrition score reflects high sugar, sodium and total fat.

Nutrition Highlights

Little Or No Cholesterol Listed

Nutrient Alerts

High SodiumHigh SugarHigh Fat
Blush Wine Vinaigrette Dressing Dressings & Mayo
Data Updated
Oct 18, 2026
UPC
492120802020
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Nutrition Facts
Serving size30 ml
Amount per serving
Calories
120
% Daily Value*
Total Fat 7g
9%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 420mg
18%
Total Carbohydrate 14g
5%
Dietary Fiber 0g
0%
Total Sugars 14g
Protein 0g
Calcium 0mg
0%
Iron 0mg
0%

* 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

9 listed · 3 flagged for review

SUGAR, WATER, RED WINE VINEGAR, CANOLA OIL, SALT, SPICES, GARLIC PUREE (GARLIC, CITRIC ACID), XANTHAN GUM, MIXED TOCOPHEROLS (ANTIOXIDANT - VITAMIN E).

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

What These Ingredients Tell Us

We group Blush Wine Vinaigrette Dressing'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.

Stabilizers & GumsUPF marker

In this product: Xanthan Gum.

Industrial stabilizers common in UPF.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Vegetable OilsProcessing indicator

In this product: Canola Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Synthetic VitaminsProcessing indicator

In this product: Mixed Tocopherols (Antioxidant - Vitamin E).

Fortification often compensates for processing losses.

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