TOMATO BASIL PASTA SAUCE

Diced tomatoes are a rich source of vitamins A and C, and lycopene, an antioxidant linked to reduced risk of chronic diseases. They are minimally processed, retaining most of their natural nutrients. The presence of fiber supports digestive health.

Water is used as a solvent and to adjust the consistency of the sauce. It is a neutral ingredient with no direct nutritional impact. Its inclusion helps in achieving the desired texture of the sauce.

Tomato paste is concentrated, providing a rich source of lycopene and other antioxidants. It enhances the flavor and nutritional profile of the sauce. The concentration process retains essential nutrients while reducing water content.

Basil is an herb rich in antioxidants and essential oils that may have anti-inflammatory properties. It adds flavor and aroma to the sauce, enhancing its culinary appeal. The presence of vitamins A and K supports overall health.

High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Salt is used to enhance flavor and preserve the sauce. It is a common culinary ingredient but should be consumed in moderation due to potential health impacts. Excessive intake can lead to hypertension and cardiovascular issues.

Refined sugar is added to balance acidity and enhance flavor but offers no nutritional benefits. It is a source of empty calories and can contribute to weight gain and metabolic issues. Excessive consumption is linked to increased risk of chronic diseases.

Dehydrated garlic retains the beneficial compounds of fresh garlic, including allicin, which has antimicrobial and cardiovascular benefits. It adds flavor and nutritional value to the sauce. The dehydration process preserves its active compounds.

Dehydrated onions provide flavor and contain antioxidants like quercetin, which may have anti-inflammatory effects. The dehydration process concentrates these beneficial compounds. They contribute to the overall nutritional profile of the sauce.

Vinegar is used to enhance flavor and preserve the sauce. It is a natural preservative with no significant nutritional impact. Its acidity helps balance the flavors in the sauce.

Spices are used to enhance the flavor profile of the sauce. They are generally considered neutral as their specific types and quantities are not disclosed. Some spices may offer health benefits, but this cannot be determined without specific identification.