/ / Old El Paso Chopped Green Chilies, 113mL/4 oz

Old El Paso Chopped Green Chilies, 113mL/4 oz

Contains calcium chloride

Canned chopped green chilies contain peppers, salt, citric acid and calcium chloride. A 30 g serving has 120 mg sodium.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$14.99 4 oz · lowest price at Caffeinecam
Price and stock checked Oct 29, 2026
Key nutrition facts
10caloriesPer serving · 2 Tbsp (30g)
Protein
0g▼
Fiber
0g▼
Added sugar
0g
Sodium
120mg
Saturated fat
0g
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Green chili peppers, Salt, Citric acid, Calcium chloride
71 / 100
Good Scored automatically
Weighted as canned and frozen produce, legumesHigh confidence · Scored on 9 of 11 inputs
Nutrition · counts 30%65
Ingredients · counts 20%100
Processing · counts 10%82
Sourcing · counts 20%50
Transparency · counts 20%65
Why it scores 71
Nutrition 65 · Compared with other canned, frozen and dried foods: less fiber (0 g), less protein (0 g); no added sugar per 2 Tbsp
Ingredients 100 · 4 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 82 · Canned green chilies with salt, citric acid and calcium chloride
Sourcing 50 · No growing origin or production practice is stated
Transparency 65 · Complete ingredient list, with no origin or growing claims
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

Your diet score

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Ingredients
Green chili peppers Salt Citric acid Calcium chloride
4 ingredients
Sourcing

Origin not disclosed on the product page.

Additives1 additive · no risk
Citric acid (E330)AcidNo risk
Usually made by fermentation; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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