Thick & Chunky Salsa, Simply Nature
i Photo: Open Food Facts contributors · CC BY-SA
Dips · United States

Thick & Chunky Salsa

United States
NUTRI-SCOREBCDEANOVA3
33 kcalper 100 g · 2% of the reference intake
3.3 gof sugars per 100 g
Barcode (EAN-13)4099100021608
GS1 prefix409 · GS1 Germany
AdditivesNone found in the ingredients
AllergensNot given in the source
LabelsVegetarian, No gluten, Organic
4099100021608

Prefix 409 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories33 kcal2%
Total fat0.00 g0%
Saturated fat0.00 g0%
Total carbohydrate10.0 g4%
Total sugars3.3 g—
Dietary fiber3.3 g12%
Protein0.00 g0%
Sodium0.43 g19%

Open Food Facts, ODbL, record updated June 1, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

ORGANIC DICED TOMATOES IN ORGANIC TOMATO JUICE, ORGANIC TOMATO PUREE (WATER, ORGANIC TOMATO PASTE), ORGANIC ONION, ORGANIC GREEN BELL PEPPERS, ORGANIC DRIED ONION, ORGANIC CANE SUGAR, SALT, ORGANIC JALAPENO PEPPERS, ORGANIC GARLIC, ORGANIC WHITE VINEGAR, ORGANIC CILANTRO, ORGANIC CUMIN POWDER, ORGANIC BLACK PEPPER, ORGANIC CHIPOTLE PEPPER POWDER, ORGANIC DRIED CILANTRO.

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 1,185 “dips” products sold in the United States
Sugars3.3 g · median 3.3 g
Saturated fat0.00 g · median 0.00 g
Salt1.1 g · median 1.2 g

54% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Dips” →

Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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