TOMATO SAUCE

Tomato puree is a concentrated form of tomatoes, providing a rich source of vitamins and antioxidants. It is typically made by cooking and straining tomatoes, preserving some of their nutritional value. However, the processing can reduce the levels of certain nutrients compared to fresh tomatoes.

Salt is used to enhance flavor and preserve food. It is a common ingredient in processed foods and can contribute to high sodium intake. Excessive consumption of salt is linked to increased blood pressure and cardiovascular risk.

Onion powder is a dehydrated form of onions, used to add flavor to dishes. It retains some of the nutritional benefits of fresh onions but in a more concentrated form. The dehydration process may reduce some of the volatile compounds that provide health benefits.

Garlic powder is made from dehydrated garlic and is used for flavoring. It retains some of the beneficial compounds found in fresh garlic, such as allicin. The drying process can reduce the potency of these compounds compared to fresh garlic.

Citric acid is a natural preservative and flavor enhancer found in citrus fruits. It is commonly used in food processing to add acidity and preserve freshness. While generally recognized as safe, excessive consumption can cause dental erosion.

Natural flavors are added to enhance the taste of food products. They are derived from natural sources but can be highly processed and contain multiple compounds. The lack of transparency in their composition can be concerning for consumers with allergies or sensitivities.

Dehydrated bell pepper is used to add flavor and color to foods. It retains some of the nutrients found in fresh bell peppers, such as vitamins A and C. The dehydration process can concentrate these nutrients but may also reduce some of the fresh flavor.