Annie's Organic Ketchup

Tomato paste is a concentrated source of tomatoes, providing a rich supply of lycopene, an antioxidant linked to various health benefits. The organic nature of the tomatoes used ensures minimal pesticide exposure and higher nutrient retention. It is a staple in many condiments, enhancing flavor and nutritional value.

Water is used as a solvent and to adjust the consistency of the ketchup. It is a neutral ingredient with no direct nutritional impact. Its inclusion is standard in many food products to achieve desired texture and volume.

Cane sugar is a refined sugar that contributes to the sweetness of the ketchup. While it is organic, excessive consumption of refined sugars can lead to health issues such as obesity and diabetes. It is less processed than high fructose corn syrup but still poses similar health concerns when overconsumed.

Distilled white vinegar is used for its acidic properties, which help preserve the ketchup and enhance its flavor. It is produced through the fermentation of ethanol, resulting in a clear, sharp-tasting vinegar. It is a common preservative and flavor enhancer in condiments.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Dried onion adds flavor and nutritional value, providing antioxidants and vitamins. It is a natural ingredient that enhances the taste profile of the ketchup. The drying process preserves its nutrients while extending shelf life.

Allspice is a spice that adds a warm, aromatic flavor to the ketchup. It is derived from the dried berries of the Pimenta dioica plant. While it enhances flavor, it is used in small quantities and does not significantly impact nutritional value.

Clove is a spice known for its strong, pungent flavor and aroma, used to enhance the taste of the ketchup. It contains eugenol, which has anti-inflammatory properties. However, it is used in minimal amounts, limiting its health impact.