Mango Salsa

Diced tomatoes are a source of vitamins A and C, and lycopene, an antioxidant. They are minimally processed, retaining most of their nutritional value. The canning process may slightly reduce vitamin content but preserves the tomatoes for longer shelf life.

Mangoes are a rich source of vitamins A, C, and E, and dietary fiber. They are consumed in their natural form, providing numerous health benefits. The natural sugars in mangoes are balanced by their fiber content, aiding in digestion.

Mango purée retains many of the nutrients found in whole mangoes, including vitamins and antioxidants. It is slightly more processed than whole mangoes but still offers health benefits. The purée form makes it versatile for culinary uses.

Tomato juice is a source of vitamins and antioxidants, though it may contain added sodium. It is processed but retains some nutritional benefits of fresh tomatoes. The juicing process can concentrate sugars and reduce fiber content.

Calcium chloride is used as a firming agent in canned vegetables and fruits. It is generally recognized as safe when used in food processing. It does not significantly alter the nutritional profile of the food.

Citric acid is a natural preservative and flavor enhancer found in citrus fruits. It is widely used in food processing to maintain acidity and freshness. While it is generally safe, excessive consumption can lead to dental erosion.