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  3. Salsa Roja Completa
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Don Vittorio·Condiments · 7750243065429

Salsa Roja Completa

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Tomato puree52.8%—
  • Water23.6%—›
  • Vegetable oil11.8%—›
  • Sugar3.5%—›
  • Modified starch3.5%—›
  • Carrot2.4%—›
  • Salt1%—›
  • Sabores naturales0.7%—
  • Sabores idénticos al natural0.4%—
  • Onion0.2%—›
  • Garlic<0.1%—›
  • Acidity regulator<0.1%—
  • E338<0.1%⚠ Low
  • E296<0.1%—
  • Natural colours<0.1%—
  • Caramelo IV<0.1%—
  • E120<0.1%⚠ Moderate
  • Thickener<0.1%—
  • Goma xantán<0.1%—
  • Flavour enhancer—
  • E621⚠ Moderate
  • E631⚠ Low
  • E627⚠ Low
  • Preservative—
  • E202—
  • Spice—›
  • Pepper—›
  • Hongo—
  • Bay leaf—›
  • Sequestrant—
  • EDTA calcio disódico—
Show original label text

Pure de tomate, agua, aceite vegetal (soya), azúcar, almidón modificado, zanahoria, sal, sabores naturales, sabores idénticos al natural, cebolla, ajo, reguladores de acidez (ácido fosfórico, ácido málico), colorantes naturales (caramelo IV, carmines), espesante (goma xantán), acentuadores del sabor (glutamato monosódico, inosinato disódico, guanilato disódico), sustancia conservadora (sorbato de potasio), especias (pimienta, hongo, laurel), secuestrante (EDTA calcio disódico).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Phosphoric acidAcidulant (colas); high total phosphate intake linked to bone-mineral and renal concerns in some studies.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  3. 03Castor oil, polymd., oxidizedCompoundNot assessed
  4. 04Vegetable oilsCompoundNot assessed
  5. 05Linseed oil, polymd., oxidizedCompoundNot assessed
  6. 06GreaseCompoundNot assessed
  7. 07Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  8. 08SOYBEAN OILCompoundNot assessed
  9. 09Castor oil, oxidizedCompoundNot assessed
  10. 10SOAPCompoundNot assessed
  11. 11SUGARCompoundNot assessed
  12. 12Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  13. 13CARROTCompoundNot assessed
  14. 14SALTCompoundNot assessed
  15. 15ONIONCompoundNot assessed
  16. 16GARLICCompoundNot assessed
  17. 17SPICECompoundNot assessed

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