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Vodka Lumpfish Caviar

Processing Score
7.5Highly Processed
Nutrition Score
4/10Fair

The processing score reflects 10 ingredients, including artificial colors and emulsifiers or gums. The nutrition score reflects high sodium and cholesterol.

Nutrition Highlights

Good Protein Source

Nutrient Alerts

High SodiumHigh Cholesterol
Data Updated
Oct 18, 2026
UPC
070200230071
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Nutrition Facts
Serving size14 g
Amount per serving
Calories
25
% Daily Value*
Total Fat 0.5g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 340mg
15%
Total Carbohydrate 2g
1%
Dietary Fiber 0g
0%
Total Sugars 2g
Protein 2g
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

10 listed · 4 flagged for review

LUMPFISH ROE, DEXTROSE, SALT, VODKA, WATER, XANTHAN GUM, LEMON JUICE FROM CONCENTRATE, RICE VINEGAR, RED 40, YELLOW 5.

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, Vodka Lumpfish Caviar scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

Within Canned Fish & Seafood, this product is more processed than about 91% of the 2,900 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 Vodka Lumpfish Caviar'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.

Sugars & Natural SweetenersProcessing indicator

In this product: Dextrose.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

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