Basics salsa dip
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 32 kcal | 2% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 5.7 g | 2% |
| of which sugars | 3.2 g | 4% |
| Fibre | 1.1 g | — |
| Protein | 1.3 g | 3% |
| Salt | 0.86 g | 14% |
Open Food Facts, ODbL, record updated 23 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomatoes 44%, Water, Tomato Purée 9%, Mixed Peppers 4.5%, Onions 4.5%, Maize Starch, Spirit Vinegar, Dried Onion, Salt, Sugar, Jalapeño Chilli Pepper, Garlic Purée, Firming Agent (Calcium Chloride), Black Pepper, Coriander Leaf, Acidity Regulator (Citric Acid).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
34% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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