Cilantro Premium Salsa
Processing Score
5.5Highly Processed
02.55.08.010+
Nutrition Score
—/10No Data
The processing score reflects 12 ingredients, including emulsifiers or gums.
Nutrition Highlights
Little Or No Cholesterol ListedGood Fiber Source
Data Updated
Oct 18, 2026
UPC
072036761477
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Nutrition Facts
Serving size32 g
Amount per serving
Calories
10
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 120mg
5%
Total Carbohydrate 2g
1%
Dietary Fiber 1g
4%
Total Sugars 3g
Protein 0g
Calcium 20mg
2%
Iron 0.4mg
2%
* 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
12 listed · 1 flagged for reviewTOMATOES, WATER, JALAPENOS, TOMATO PASTE, FRESH YELLOW ONION, CARROTS, VINEGAR, CILANTRO, GREEN BELL PEPPERS, SALT, GRANULATED GARLIC, CUMIN AND XANTHAN GUM.
Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.
What These Ingredients Tell Us
We group Cilantro Premium Salsa's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.
- Stabilizers & GumsUPF marker
In this product: Cumin And Xanthan Gum.
Industrial stabilizers common in UPF.
- Salt & SodiumProcessing indicator
In this product: Salt.
Basic preservative, but high amounts indicate processing.
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Less Processed Alternatives
Same category, with lower Processing Scores.
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About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.
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