A key ingredient in quick meals, industrial tomato sauce regularly appears on our plates. If the promise of saving time is kept, the nutritional quality is not always there. To find out for sure, dietician-nutritionist Raphaël Gruman looked into the composition of the famous Panzani sauce.
Basic ingredients that are reassuring and close to home-made
At first glance, the Panzani sauce recipe has undeniable advantages. The main element remains the tomato, which constitutes a very good basis for a processed product.
“When you look at the list of ingredients, it’s rather reassuring at first: the first ingredient is fresh tomato pulp, in pieces and puree, at 80%. We then find 9% onions, carrots and fresh vegetables, as well as sunflower oil. Here we have the basic ingredients of a homemade tomato sauce.”
The presence of fat is also controlled. Indeed, the dosage of sunflower oil remains similar to what we would use in cooking. Likewise, the moderate addition of sugar to a sauce made by you does not pose a major problem, because it simply corrects the natural acidity of the fruit.
Salt and processed starch: the two downsides of the recipe
It’s by looking at the rest of the formula that the picture gets messy. First downside: the quantity of sodium, much higher than actual needs.
“Salt is also the main fault of this sauce. With 1 g of salt per 100 g, the concentration is very high compared to our needs and to domestic salting. Manufacturers tend to overuse it, which allows them to retain water and make the product heavier.”
Second pitfall: the use of additives to correct the texture to the detriment of nutritional quality.
“Things become complicated with the presence of processed corn starch. It is a thickener that one would not add to a homemade tomato sauce. It makes up for the lack of tomato concentrate or paste, while providing unnecessary carbohydrates. This is the real negative point of the recipe.”
What frequency of consumption should be preferred on a daily basis?
Faced with this mixed nutritional profile, Panzani sauce should not become a daily reflex, otherwise you risk overconsuming salt and unnecessary carbohydrates.
“It is therefore a sauce to be reserved for occasional use, of the order of once a week or a fortnight, to help out when you are short of time. Daily consumption is not recommended because this salt is added to that of the other foods of the day” estimates our expert.
In summary, this product remains practical for assembling a quick meal, but it benefits from being considered as a backup solution rather than as a permanent food base.
The dietitian’s express tip to rebalance your sauce
Finally, know that it is entirely possible to correct the defects of this industrial product.
“It is very simple to improve this product in two minutes: just add real pieces of fresh tomatoes or canned pulp. This adds freshness and fiber, while diluting the concentration of salt and starch.”
And by diluting the sauce with raw tomato, you instantly reduce the impact of salt and additives per serving while increasing satiety.
In conclusion, Panzani sauce should not be categorically banned from your cupboards, but it requires a little vigilance. Used occasionally or cut with fresh tomatoes, it retains its usefulness without harming the balance of your meals.