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Mild Red Enchilada Sauce, Mild Red Enchilada

Processing Score
5.8Highly Processed
Nutrition Score
4.5/10Fair

The processing score reflects 14 ingredients, including modified ingredients. No nutrient exceeds our high thresholds.

Nutrition Highlights

Little Or No Cholesterol Listed
Data Updated
Oct 18, 2026
UPC
071501083307
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Nutrition Facts
Serving size60 g
Amount per serving
Calories
20
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 360mg
16%
Total Carbohydrate 4g
1%
Dietary Fiber 1g
4%
Total Sugars 1g
Protein 1g
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

14 listed

WATER, TOMATO PASTE, MODIFIED CORN STARCH, SALT, ONION POWDER, GROUND CHILI PEPPER, SOYBEAN OIL, SPICES, GARLIC POWDER, CITRIC ACID, HYDROLYZED CORN, SOY AND WHEAT GLUTEN PROTEINS, TORULA YEAST, SOY FLOUR.

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 Mild Red Enchilada Sauce, Mild Red Enchilada'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.

Modified StarchesStrong UPF marker

In this product: Modified Corn Starch.

Chemical modification is a hallmark of UPF.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Vegetable OilsProcessing indicator

In this product: Soybean Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Food AcidsProcessing indicator

In this product: Citric Acid.

Common in both traditional and industrial foods.

Industrial FermentationProcessing indicator

In this product: Torula Yeast.

Industrial fermentation for additive production.

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The Avoid List box in Ketzal, naming wheat and milk ingredients

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