Tomato Sauce

Tomato puree is a concentrated source of tomatoes, providing essential nutrients like vitamin C and lycopene. It is minimally processed, retaining most of the natural benefits of tomatoes. Lycopene is a powerful antioxidant that may reduce the risk of certain chronic diseases.

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 presence ensures the sauce has the desired texture and fluidity.

Salt is used to enhance flavor and preserve the sauce. It is a common ingredient in processed foods, providing sodium necessary for bodily functions. However, excessive consumption can lead to health issues such as hypertension.

Onion powder is a dehydrated form of onions, offering flavor and some nutritional benefits. It contains antioxidants and compounds that may support immune health. The dehydration process concentrates these beneficial compounds.

Garlic powder is made from dehydrated garlic, known for its health-promoting properties. It contains allicin, which has antimicrobial and anti-inflammatory effects. The dehydration process preserves these beneficial compounds.

Citric acid is used as a preservative and to add acidity to the sauce. It is a naturally occurring acid found in citrus fruits. In processed foods, it helps maintain freshness and flavor stability.

Natural flavour is a vague term that can encompass a wide range of substances. It lacks transparency, making it difficult to assess its health impact. The processing methods and source of these flavors are often undisclosed.

Dehydrated bell peppers provide flavor and nutrients such as vitamin C and antioxidants. The dehydration process concentrates these nutrients, enhancing their health benefits. They add natural sweetness and color to the sauce.