In addition to decreasing the amount of fat in a dish, salsa can also increase the amount of
A. vitamin C and fiber.
B. calories and cholesterol.
C. sodium and cholesterol.
D. calcium and phosphorus.
Salsa is the Italian, Spanish and Greek term for sauce. It is rich source of Vitamin C. So the correct answer is A. Salsa is also a source of fibre, Magnesium, and Phosphorous. It is low in saturated fats and cholesterol, and therfore, it decreases the intake of fat, and improves the content of other vital vitamins.
