MILD DICED TOMATOES WITH GREEN CHILIES

Tomatoes are a rich source of vitamins A and C, and antioxidants like lycopene. They are minimally processed in this product, retaining most of their nutritional value. The presence of lycopene is associated with reduced risk of certain chronic diseases.

Green chili peppers are low in calories and rich in vitamins A and C. They add flavor and a mild heat to dishes without significant processing. Capsaicin in chili peppers may boost metabolism and reduce inflammation.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Anaheim peppers are a mild variety of chili pepper, providing vitamins A and C. They are included for flavor and nutritional benefits with minimal processing. Their mild heat makes them suitable for a wide range of palates.

Calcium chloride is used as a firming agent in canned vegetables. It helps maintain texture during processing. It is generally recognized as safe when used in food applications.

Distilled vinegar is used as a preservative and flavor enhancer. It is produced through the fermentation of ethanol and is widely used in food processing. Its acidity helps preserve the product and enhance flavor.

Citric acid is a natural preservative and flavoring agent. It is commonly used to add acidity and enhance flavor in foods. It is generally recognized as safe when used in food products.

Natural flavors are added to enhance taste but lack transparency in their composition. They can contain a variety of compounds, some of which may not be beneficial. The lack of disclosure makes it difficult to assess their health impact.

Spices are used to enhance flavor and may provide some health benefits. The specific spices used are not disclosed, making it difficult to assess their full impact. Generally, spices can offer antioxidants and anti-inflammatory properties.