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Chilitos Encurtidos

Processing Score
6.5Highly Processed
Nutrition Score
—/10No Data

The processing score reflects 9 ingredients, including artificial colors and preservatives. The nutrition score reflects high sodium.

Nutrient Alerts

High Sodium
Data Updated
Oct 18, 2026
UPC
046569527329
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Nutrition Facts
Serving size28 g
Amount per serving
Calories
10
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol N/A
Sodium 440mg
19%
Total Carbohydrate 2g
1%
Dietary Fiber N/A
Total Sugars 1g
Protein 0g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

9 listed · 3 flagged for review

CHILITO PEPPERS, WATER, VINEGAR, SALT, SODIUM BENZOATE, CALCIUM CHLORIDE, SODIUM METABISULFITE (COLOR RETENTION), TURMERIC, YELLOW 5.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Highly Processed?

In our analysis, Chilitos Encurtidos scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

Within Pickles & Relishes, this product is more processed than about 59% of the 10,255 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Chilitos Encurtidos' ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

MineralsProcessing indicator

In this product: Calcium Chloride.

Added minerals often compensate for processing.

Natural PreservativesProcessing indicator

In this product: Sodium Metabisulfite (Color Retention).

Natural sources but industrial application.

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