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Hot sauce nutrition, glycemic index, calories, and serving size

Sauce, ready-to-serve, pepper or hot
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Hot sauce

Hot sauce
Glycemic index ⓘ Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
(-)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
0.25 tsp (1.2 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
-2.6 (alkaline)
Calories
11
98% Sodium
89% Vitamin C
63% Vitamin A
58% Cryptoxanthin, beta
57% Carotene, alpha
Explanation: The given food contains more Sodium than 98% of foods. Note that this food itself is richer in Sodium than it is in any other nutrient. Similarly, it is relatively rich in Vitamin C, Vitamin A, Cryptoxanthin, beta, and Carotene, alpha.

Check out similar food or compare with current

Macronutrients chart

2% 90% 8%
Protein:
Daily Value: 1%
0.51 g of 50 g
1%
Fats:
Daily Value: 1%
0.37 g of 65 g
1%
Carbs:
Daily Value: 1%
1.75 g of 300 g
1%
Water:
Daily Value: 4%
89.98 g of 2,000 g
4%
Other:
7.39 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 11
% Daily Value*
0%
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
0%
Sodium 2,643mg
1%
Total Carbohydrate 2g
0%
Dietary Fiber 0g
Total Sugars g
Includes ? g Added Sugars
Protein 1g
Vitamin D 0mcg 0%

Calcium 8mg 1%

Iron 0mg 0%

Potassium 144mg 4%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
details
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
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Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
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details
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
limit break
details
Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
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details
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Hot sauce nutrition infographic

Hot sauce nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 3% 18% 4% 5% 13% 345% 3% 10% 7% 0% 0%
Calcium: 8 mg of 1,000 mg 1%
Iron: 0.48 mg of 8 mg 6%
Magnesium: 5 mg of 420 mg 1%
Phosphorus: 11 mg of 700 mg 2%
Potassium: 144 mg of 3,400 mg 4%
Sodium: 2643 mg of 2,300 mg 115%
Zinc: 0.11 mg of 11 mg 1%
Copper: 0.028 mg of 1 mg 3%
Manganese: 0.049 mg of 2 mg 2%
Selenium: 0 µg of 55 µg 0%
Choline: mg of 550 mg 0%

Mineral chart - relative view

Sodium
2643 mg
TOP 2%
Manganese
0.049 mg
TOP 67%
Potassium
144 mg
TOP 72%
Iron
0.48 mg
TOP 77%
Calcium
8 mg
TOP 82%
Copper
0.028 mg
TOP 90%
Zinc
0.11 mg
TOP 90%
Magnesium
5 mg
TOP 92%
Phosphorus
11 mg
TOP 92%
Selenium
0 µg
TOP 100%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 10% 3% 0% 250% 9% 19% 5% 7% 37% 5% 0% 6%
Vitamin A: 162 IU of 5,000 IU 3%
Vitamin E : 0.12 mg of 15 mg 1%
Vitamin D: µg of 10 µg 0%
Vitamin C: 74.8 mg of 90 mg 83%
Vitamin B1: 0.036 mg of 1 mg 3%
Vitamin B2: 0.082 mg of 1 mg 6%
Vitamin B3: 0.254 mg of 16 mg 2%
Vitamin B5: 0.11 mg of 5 mg 2%
Vitamin B6: 0.157 mg of 1 mg 12%
Folate: 6 µg of 400 µg 2%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: 2.4 µg of 120 µg 2%

Vitamin chart - relative view

Vitamin C
74.8 mg
TOP 11%
Vitamin A
162 IU
TOP 37%
Vitamin B6
0.157 mg
TOP 54%
Vitamin K
2.4 µg
TOP 63%
Vitamin B2
0.082 mg
TOP 72%
Folate
6 µg
TOP 76%
Vitamin B1
0.036 mg
TOP 79%
Vitamin E
0.12 mg
TOP 84%
Vitamin B3
0.254 mg
TOP 85%
Vitamin B5
0.11 mg
TOP 88%
Vitamin B12
0 µg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 8% 6% 4% 3% 4% 2% 3% 4% 5%
Tryptophan: 7 mg of 280 mg 3%
Threonine: 19 mg of 1,050 mg 2%
Isoleucine: 17 mg of 1,400 mg 1%
Leucine: 27 mg of 2,730 mg 1%
Lysine: 23 mg of 2,100 mg 1%
Methionine: 6 mg of 1,050 mg 1%
Phenylalanine: 16 mg of 1,750 mg 1%
Valine: 22 mg of 1,820 mg 1%
Histidine: 10 mg of 700 mg 1%

Fat type information

0.052% 0.03% 0.196%
Saturated Fat: 0.052 g
Monounsaturated Fat: 0.03 g
Polyunsaturated fat: 0.196 g

Fiber content ratio for Hot sauce

1.26% 0.3% 0.19%
Sugar: 1.26 g
Fiber: 0.3 g
Other: 0.19 g

All nutrients for Hot sauce per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 1% 90% 0.51g 5.5 times less than Broccoli
Fats 1% 83% 0.37g 90 times less than Cheese
Carbs 1% 68% 1.75g 16.1 times less than Rice
Calories 1% 99% 11kcal 4.3 times less than Orange
Sugar 0% 64% 1.26g 7.1 times less than Coca-Cola
Fiber 1% 58% 0.3g 8 times less than Orange
Calcium 1% 82% 8mg 15.6 times less than Milk
Iron 6% 77% 0.48mg 5.4 times less than Beef
Magnesium 1% 92% 5mg 28 times less than Almond
Phosphorus 2% 92% 11mg 16.5 times less than Chicken meat
Potassium 4% 72% 144mg Equal to Cucumber
Sodium 115% 2% 2643mg 5.4 times more than White Bread
Zinc 1% 90% 0.11mg 57.4 times less than Beef
Copper 3% 90% 0.03mg 5.1 times less than Shiitake
Vitamin E 1% 84% 0.12mg 12.2 times less than Kiwifruit
Vitamin C 83% 11% 74.8mg 1.4 times more than Lemon
Vitamin B1 3% 79% 0.04mg 7.4 times less than Pea
Vitamin B2 6% 72% 0.08mg 1.6 times less than Avocado
Vitamin B3 2% 85% 0.25mg 37.7 times less than Turkey meat
Vitamin B5 2% 88% 0.11mg 10.3 times less than Sunflower seed
Vitamin B6 12% 54% 0.16mg 1.3 times more than Oat
Folate 2% 76% 6µg 10.2 times less than Brussels sprout
Vitamin B12 0% 100% 0µg N/A
Vitamin K 2% 63% 2.4µg 42.3 times less than Broccoli
Tryptophan 0% 97% 0.01mg 43.6 times less than Chicken meat
Threonine 0% 97% 0.02mg 37.9 times less than Beef
Isoleucine 0% 97% 0.02mg 53.8 times less than Salmon
Leucine 0% 97% 0.03mg 90 times less than Tuna
Lysine 0% 97% 0.02mg 19.7 times less than Tofu
Methionine 0% 97% 0.01mg 16 times less than Quinoa
Phenylalanine 0% 97% 0.02mg 41.8 times less than Egg
Valine 0% 97% 0.02mg 92.2 times less than Soybean
Histidine 0% 97% 0.01mg 74.9 times less than Turkey meat
Cholesterol 0% 100% 0mg N/A
Saturated Fat 0% 86% 0.05g 113.4 times less than Beef
Monounsaturated Fat 0% 87% 0.03g 326.6 times less than Avocado
Polyunsaturated fat 0% 79% 0.2g 240.7 times less than Walnut

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/174527/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
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