At a glance
Summary
Frozen peaches are a minimally processed product with peaches as the primary ingredient, which are rich in vitamins and antioxidants. The addition of ascorbic, citric, and malic acids is to maintain color and does not significantly detract from the nutritional quality. The processing level is low, and the product retains most of the natural nutrients found in fresh peaches.
Key ingredients 4
PeachesVery Good
Peaches are a whole fruit rich in vitamins, minerals, and antioxidants. They provide dietary fiber which supports digestive health. As a minimally processed ingredient, they retain most of their natural nutrients.
Benefits
Rich in vitamins A and C, peaches support immune function and skin health. They also provide dietary fiber which aids in digestion.
Ascorbic AcidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
As a vitamin, ascorbic acid supports immune health and acts as an antioxidant, though its primary role here is to maintain product quality.
Citric AcidNeutral
Citric acid is a natural preservative and flavor enhancer commonly used in food products. It helps maintain acidity and prevent spoilage. While naturally occurring in citrus fruits, its use here is primarily for preservation.
Risks
Excessive consumption may cause dental erosion, but typical food use poses no significant risks.
Benefits
Helps preserve the color and flavor of the product, ensuring a longer shelf life.
Malic AcidNeutral
Malic acid is used to enhance flavor and preserve the color of food products. It is naturally found in fruits like apples and contributes to the tart taste. In this context, it serves a functional role in maintaining product quality.
Benefits
Contributes to the tart flavor and helps preserve the natural color of the peaches.
Processing
Processed Culinary Ingredients
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play