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The Health Attributes of Salsa

Recipes using salsa

Salsa has been among the most popular snack and party foods in the United States for years now. When salsa first gained mainstream popularity, many people found it to be something different, and an alternative to other types of dips made from dairy products. Others were drawn to salsa nutrition, as classic mild salsa dip contains very low fat content, and is free of cholesterol. Salsa is also versatile and there are an infinite number of recipes using salsa or recipes with salsa dip available online. Besides classic salsa dip, there are pico de gallo salsa dips, southewestern salsa dips, and jalapeno salsa dips.

While most Americans have consumed salsa and are aware of salsa nutrition, some might ask, what is salsa? As far as the word salsa, it is the Spanish equivalent of the English word sauce. While there are endless salsa recipes and ingredients used to make salsa, it can include tomatoes, onions, olive oil, garlic, vinegar, guacamole, fruit, and every type of pepper imaginable. Salsa is generally low in calories, and one of the few salsa nutrition qualms is concerned with its high sodium content. Positive salsa nutrition attributes include it being a good source of vitamin C and healthy, monounsaturated fat.

Therefore, aside from its high sodium content, salsa is fairly healthy. However, there are some health concerns that are unrelated to salsa nutrition. A study conducted by the University of Texas found that the salsa served in nearly forty percent of Houston restaurants, and over two thirds of Guadalahara restaurants, were contaminated with e coli. Fortunately, this is easy to avoid if all salsa is kept refrigerated.

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