Refried beans

Pinto beans are a good source of plant-based protein and dietary fiber. They provide essential nutrients such as folate, iron, and magnesium. Their natural composition supports digestive health and helps maintain stable blood sugar levels.

Concentrated whole-food seasoning.

Beneficial ingredient — whole-food or functional value in this product class.

Whole-food seasonings, antioxidant-bearing.

Beneficial ingredient — whole-food or functional value in this product class.

Salt is used to enhance flavor and preserve food. It is a common ingredient in processed foods and can contribute to high sodium intake. Moderation is key to prevent potential health issues related to excessive sodium consumption.

Tomato paste is a concentrated source of tomatoes, providing flavor and color to dishes. It contains lycopene, an antioxidant that may have health benefits. However, it is often used in small quantities in processed foods.

Chili pepper adds heat and flavor to foods and contains capsaicin, which may have metabolic benefits. It is used in small amounts to enhance the taste profile of dishes. Capsaicin may also have anti-inflammatory properties.

Cumin is a spice that adds a warm, earthy flavor to dishes. It is known for its potential digestive benefits and antioxidant properties. Used in small amounts, it contributes to the overall flavor profile without significant health risks.

Oregano is a herb that adds flavor and aroma to foods. It contains antioxidants and may have antimicrobial properties. Typically used in small quantities, it enhances the taste without notable health risks.

Onion powder is a dehydrated form of onion used to add flavor to dishes. It retains some of the nutritional benefits of fresh onions, such as antioxidants. However, it is typically used in small amounts in processed foods.

Paprika oleoresin is a natural extract used for coloring and flavoring. It is derived from paprika and retains some of its antioxidant properties. Used in small amounts, it is generally considered safe.

Red pepper adds heat and flavor to dishes and contains capsaicin, which may have metabolic benefits. It is used in small amounts to enhance the taste profile of dishes. Capsaicin may also have anti-inflammatory properties.

Bay leaves are used to add flavor to dishes during cooking. They are typically removed before serving and do not contribute significant nutritional value. Their primary role is to enhance the aromatic profile of foods.

Extractives of capsicum are used for flavoring and may provide a spicy kick to foods. They contain capsaicin, which can have metabolic and anti-inflammatory benefits. Typically used in small amounts, they enhance flavor without significant health risks.

En:e160c, also known as paprika oleoresin, is used as a natural colorant. While generally considered safe, it is an additive that may not be necessary in whole food products. Its presence indicates a level of processing that may not align with clean eating principles.