It is much closer to a finished product than raw pork though. You generally add a decent amount of salt to pork while cooking/preparing it. For Impossible Pork you don't add any(?). Looks like the stats are decent for Impossible. Higher iron, less saturated fat, less total fat, more fiber.
What makes you say this? If this were true, I would think the company would be mentioning it in order to improve the optics around the sodium content (which is about 25% of the RDA). Have they (or anyone else) made any claims about the need to add seasonings?
