Quinoa and blck bean tortilla chips

Stone ground white corn is a staple ingredient in tortilla chips, providing a base texture and flavor. It is minimally processed compared to refined corn products, retaining some nutritional value. However, it lacks significant health benefits beyond being a carbohydrate source.

Vegetable oils such as sunflower, safflower, corn, and canola oil are high in omega-6 fatty acids, which can promote inflammation. These oils are often extracted using high heat and chemicals, which can degrade their nutritional quality. Their inclusion in processed foods is a concern due to potential negative health impacts.

Red quinoa is a whole grain that provides a complete protein source, containing all essential amino acids. It is rich in fiber, vitamins, and minerals, contributing to a balanced diet. Its inclusion in the chips adds nutritional value and a unique texture.

Black beans are a nutritious legume high in protein, fiber, and essential nutrients like iron and magnesium. They contribute to heart health and digestive health due to their fiber content. Their inclusion enhances the nutritional profile of the chips.

Garlic powder is used for flavoring and has some antioxidant properties. It is a dehydrated form of garlic, retaining some of its beneficial compounds. However, in small amounts, it does not significantly impact the nutritional profile of the product.

Onion powder is used for flavor enhancement and contains some antioxidants. It is a dehydrated form of onion, preserving some of its beneficial compounds. Its impact on health is minimal due to the small quantities used.

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.

Water is used as a processing aid and does not contribute to the nutritional profile. It is essential for the texture and consistency of the product. There are no health concerns associated with its use.

Trace of lime is used for flavor enhancement and provides a slight acidity. It is present in minimal amounts, contributing to the overall taste profile. Its impact on health is negligible due to the small quantity used.