Herdez S.A.
B
ProfileGood
ENCHILADA MEDIUM SAUCE
Sauces & Condiments USVerified
Label Serving
60 g
Barcode
072878670234
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
low
Saturated fat
low
Sugars
low
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
8.4/10
Health Score
Nutrition Facts (per serving: 60 g)
Energy15kcal
Carbohydrates3g
Sugar1g
Protein0g
Total Fat0.5g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber1.02g
Sodium319.8mg
Calcium0mg
Iron0mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (60 g) — the label's %RDA
Energy & macronutrients
Energy15 kcalLow<1%
Total Fat0.5gLow<1%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates3gLow1%
Total Sugars1gLow2%
Dietary Fiber1.02g4%
Protein0g0%
Sodium320mg14%
Minerals
Calcium0mg0%
Iron0mg0%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
8 / 9 researched · AI analyzing 1 more...Ingredients — as printed on the label
WATER, DEHYDRATED RED CHILE PEPPERS, CONTAINS 2% OR LESS OF SALT, SOYBEAN OIL, APPLE CIDER VINEGAR, FUMARIC ACID, SPICES, GARLIC POWDER, EXTRA VIRGIN OLIVE OIL.
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Contains 2% Or Less Of Sea Salt
No Notables
Flavour enhancer, seasoning, and minor preservative
3
Dehydrated Red Chile Peppers
Under Review
AI summary pending...4
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
5
Apple Cider Vinegar
No Notables
flavour enhancer, acidity regulator, preservative, and dressing base
6
Fumaric Acid
E297
LowAcidity regulator, acidulant, and flavoring agent in beverages, baking powders, and gelatin desserts.
7
Garlic Powder
No Notables
Flavour enhancer and seasoning agent
8
Spices
No Notables
Flavour and aroma enhancement
9
Extra Virgin Olive Oil
No Notables
Cooking medium, salad dressing, flavor enhancer, and food preservation base.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
2 Contains 2% Or Less Of Sea Salt | ✓No Notable Concerns | Flavour enhancer, seasoning, and minor preservative | Salt is a universally utilized food ingredient that is safe for general consumption when maintained within standard dietary intake guidelines. |
3 Dehydrated Red Chile Peppers | ?Under Review | — | AI summary pending... |
4 Soybean Oil | ✓Low Concern | Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods. | Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake. |
5 Apple Cider Vinegar | ✓No Notable Concerns | flavour enhancer, acidity regulator, preservative, and dressing base | Organic apple cider vinegar is a naturally fermented ingredient with well-established culinary uses and minor nutritional considerations related to its acidity. |
6 Fumaric Acid E297 | ✓Low Concern | Acidity regulator, acidulant, and flavoring agent in beverages, baking powders, and gelatin desserts. | Fumaric acid is an approved acidulant with established safety thresholds for routine consumption. |
7 Garlic Powder | ✓No Notable Concerns | Flavour enhancer and seasoning agent | Garlic powder is a standard culinary ingredient generally recognized as safe for regular consumption within normal dietary amounts. |
8 Spices | ✓No Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
9 Extra Virgin Olive Oil | ✓No Notable Concerns | Cooking medium, salad dressing, flavor enhancer, and food preservation base. | Olive oil is a well-tolerated culinary fat primarily composed of monounsaturated fatty acids and is generally regarded as safe within balanced dietary patterns. |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
