ANGELA MIA No Salt Added Spaghetti Sauce, Pouch, 6/104 oz., 104 OZ

Tomato puree is a concentrated source of tomatoes, providing a rich supply of vitamins and antioxidants. It is minimally processed, retaining most of the nutritional benefits of fresh tomatoes. The puree is a good source of lycopene, which has been linked to reduced risk of certain chronic diseases.

Tomatoes are a whole food ingredient rich in vitamins, minerals, and antioxidants. They are a natural source of lycopene, which is beneficial for heart health. Fresh tomatoes contribute to the sauce's flavor and nutritional profile.

Refined sugar is added to enhance sweetness but offers no nutritional benefits. It is a source of empty calories and can contribute to weight gain and metabolic issues. Excessive consumption of sugar is linked to various health problems, including diabetes and heart disease.

Modified corn starch is used as a thickening agent in processed foods. It is derived from corn and undergoes chemical modification to improve its functional properties. While it is generally considered safe, it provides no nutritional value.

Dried onion is used for flavoring and retains some of the nutritional properties of fresh onions. It is a convenient form of onion that adds depth to the sauce. However, the drying process may reduce some of its vitamin content.

Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Potassium chloride is used as a salt substitute to reduce sodium content in foods. It provides potassium, an essential mineral for maintaining electrolyte balance. While beneficial in moderation, excessive intake can cause health issues.

Calcium chloride is used as a firming agent in canned vegetables and fruits. It helps maintain texture and stability in processed foods. While it provides calcium, its contribution to dietary calcium intake is minimal.

Dried basil is used for flavoring and retains some of the aromatic properties of fresh basil. It adds a distinct herbal note to the sauce. The drying process may reduce some of its volatile oils and nutrients.

Dried oregano is a common herb used for its aromatic and flavor-enhancing properties. It retains some antioxidants and essential oils. The drying process may reduce its nutrient content compared to fresh oregano.

Dried parsley is used for its flavor and color in culinary applications. It retains some of the nutritional properties of fresh parsley, including vitamins and antioxidants. The drying process may reduce its vitamin content.

Natural flavor is a catch-all term for flavoring agents derived from natural sources. It lacks transparency, making it difficult to assess its exact composition and potential health impacts. The use of natural flavors can mask the quality of the underlying ingredients.

Citric acid is a naturally derived acid used as a preservative and flavor enhancer. It is commonly found in citrus fruits and is generally recognized as safe. It helps maintain the acidity and freshness of the product.