Lea & Perrins, Reduced Sodium Worcestershire Sauce - Lea & Perrins Inc. - 10 FL OZ (296 mL)

Barcode: 0051600002505 (EAN / EAN-13) 051600002505 (UPC / UPC-A)

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Product characteristics

Quantity: 10 FL OZ (296 mL)

Brands: Lea & Perrins Inc.

Categories: Groceries, Sauces, Worcestershire sauces

Countries where sold: United States


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract.

Ingredients analysis:
Non-vegan Non-vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

Nutrient levels for 100 g

low quantity0 g Fat in low quantity
high quantity20 g Sugars in high quantity
high quantity2.29 g Salt in high quantity

Serving size: 5 ml (1 tsp)

Comparison to average values of products in the same category:

(84 products)
(15424 products)
(22080 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (5 ml (1 tsp))
Worcestershire saucesSaucesGroceries
Energy 418 kj
(100 kcal)
20.9 kj
(5 kcal)
Fat 0 g0 g-100%-100%-100%
- Cholesterol 0 mg0 mg0 mg-100%-100%
Carbohydrate 20 g1 g+1%+69%+48%
- Sugars 20 g1 g+22%+140%+133%
Proteins 0 g0 g-100%-100%-100%
Salt 2.286 g0.114 g-96%-74%-89%
Sodium 0.914 g0.046 g-96%-74%-89%
Potassium 500 mg25 mg?-4%-60%

Some of the data comes from the USDA National Nutrients Database for Branded Foods (the exact list is available in the product edit history).

Product page on USDA NDB

Product added on by bdwyer.
Last edit of product page on by clockwerx.
Product page also edited by usda-ndb-import.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.