Finding Variety in Salsa Nutrition

Any fresh salsa calories are worth it in my opinion, but the reality is that salsa nutrition contents are fairly healthy. Your recipes using salsa are customizable to your preferences and dietary needs. Salsa is a traditional sauce, it literally translates as “sauce”, with Latin American origins that has evolved to become a somewhat frequent component for Americans.

Traditionally, the classic mild salsa dip that we enjoy was made using a mortar and pestle or similar tool. Nowadays we use a blender for recipes with salsa dip. Those can have any number of components that provide inherent salsa nutrition. What is salsa exactly? The tomato is the main component, but you will also find peppers, onions, garlic and other ingredients in the sauce. Some versions use black beans, mango and other more exotic ingredients and might have a sweeter taste.

While salsa nutrition is not a major concern, the preparation can have enormous impacts on your salsa and ultimately your health. Per the World Health Organization, since it contains many raw food items (giving you good salsa nutrition) it also poses a risk for growing bacteria. The Annals of Internal Medicine published a 2002 report showing that aproximately 40 percent of the samples from Houston restaurants and approximately 60 percent of the samples from Guadalajara restaurants contained E. coli bacteria contamination. It was note that the Houston restaurant samples did not have the more critical strains, but nonetheless they showed how prevalent bacteria growth can be and how it affects salsa nutrition.

To insure proper salsa nutrition and preparation techniques in your home, you should use refrigeration to inhibit bacteria growth. It has also been noted that the inclusion of fresh garlic and fresh lemon juice keep bacteria from growing as well. That is good news for salsa nutrition and preparation because the CDC, Centers for Disease Control, reported that 1 in 25 food borne illnesses had been traced to restaurant salsa and guacamole for the time period of 1998 to 2008.

While there are some instances where salsa nutrition could be compromised, generally using safe production methods and refrigeration will mitigate any issues. You should enjoy your salsa for it varieties in flavor, color and diversity. More research here: Sabra.com