Bertolli Sauce

Olive oil is rich in monounsaturated fats and antioxidants, supporting heart health and reducing inflammation. It is typically cold-pressed, preserving its beneficial compounds. Olive oil enhances the flavor and nutritional profile of the 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.

Tomato paste is concentrated and provides a rich source of lycopene, an antioxidant beneficial for heart health. It is made by cooking tomatoes for a long period, which enhances the bioavailability of nutrients. The paste adds depth of flavor and nutritional value to the sauce.

Onions are a good source of vitamins, minerals, and antioxidants, particularly quercetin, which has anti-inflammatory properties. They are used fresh or minimally processed, retaining their health benefits. Onions add flavor and nutritional value to the sauce.

Garlic is known for its health benefits, including antimicrobial properties and potential cardiovascular benefits. It is used fresh or minimally processed, retaining its beneficial compounds. Garlic adds flavor and nutritional value to the sauce.

Parsley is a source of vitamins A, C, and K, and antioxidants that support overall health. It is typically used fresh, preserving its nutritional benefits. Parsley adds flavor and enhances the nutritional profile of the sauce.

Basil is rich in antioxidants and essential oils that have anti-inflammatory and antimicrobial properties. It is used fresh or dried, retaining its health benefits. Basil enhances the flavor and nutritional value of the sauce.

Oregano is high in antioxidants and has antimicrobial properties, supporting overall health. It is used fresh or dried, preserving its beneficial compounds. Oregano adds flavor and enhances the nutritional profile of the sauce.

Whole-food seasonings, antioxidant-bearing.

Water is used as a solvent and to adjust the consistency of the sauce. It is a neutral ingredient with no direct nutritional impact. It helps in blending the ingredients smoothly.

Salt is used to enhance flavor and preserve the sauce. It is a common culinary ingredient with no significant nutritional value. Excessive consumption can lead to health issues such as hypertension.

Calcium chloride is used as a firming agent in canned tomatoes and does not significantly impact health. It is a common food additive with no direct nutritional benefits. It helps maintain the texture of the tomatoes in the sauce.

Citric acid is used as a preservative and to enhance flavor, with no significant health impact. It is a common food additive derived from citrus fruits. Citric acid helps maintain the acidity and freshness of the sauce.

Refined sugar is added to enhance sweetness but offers no nutritional benefits and can contribute to health issues like obesity and diabetes. It is a processed ingredient that can lead to increased calorie intake. Excessive consumption of sugar is linked to various metabolic disorders.