Pepper Sauce
Pepper Sauce is an everyday vegetable or savoury staple used in home cooking worldwide.
Nutrition per 100 g
Standardised to 100 g of pepper sauce for fair comparison. Typical serving: 15 g (1 tbsp) — 11 kcal per 15 g serving.
| Nutrient | Per 100 g | Per serving (15 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 73 kcal | 11 kcal | 100 kcal |
| Protein | 3.3 g | 0.5 g | 4.5 g |
| Carbohydrate | 12 g | 1.8 g | 16.4 g |
| Fat | 2.7 g | 0.4 g | 3.6 g |
| Fibre | 2 g | 0.3 g | 2.7 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of pepper sauce, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (15 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 8 µg | 1.2 µg | <1% |
| Vitamin C | 74.8 mg | 11.2 mg | 83% |
| Vitamin E | 0.12 mg | 0.018 mg | <1% |
| Vitamin K | 2.4 µg | 0.36 µg | 2% |
| Thiamin | 0.036 mg | 0.005 mg | 3% |
| Riboflavin | 0.082 mg | 0.012 mg | 6% |
| Niacin | 0.25 mg | 0.038 mg | 2% |
| Vitamin B6 | 0.16 mg | 0.024 mg | 9% |
| Folate | 6 µg | 0.9 µg | 2% |
| Vitamin B12 | 0 µg | 0 µg | 0% |
| Pantothenic acid | 0.11 mg | 0.017 mg | 2% |
| Minerals | |||
| Calcium | 8 mg | 1.2 mg | <1% |
| Iron | 0.48 mg | 0.072 mg | 3% |
| Magnesium | 5 mg | 0.75 mg | 1% |
| Phosphorus | 11 mg | 1.7 mg | <1% |
| Potassium | 144 mg | 21.6 mg | 3% |
| Sodium | 2643 mg | 396 mg | 115% |
| Zinc | 0.11 mg | 0.017 mg | 1% |
| Selenium | 0 µg | 0 µg | 0% |
| Copper | 0.028 mg | 0.004 mg | 3% |
| Manganese | 0.049 mg | 0.007 mg | 2% |
Source: USDA FoodData Central — Sauce, ready-to-serve, pepper or hot
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat pepper sauce?
- Micronutrients for relatively few calories when portions stay reasonable.
- Pepper Sauce is an everyday vegetable or savoury staple used in home cooking worldwide.
How to include it
- Cook simply with olive oil and an acid, or eat raw where appropriate.
- Typical pairing ideas: Olive oil, Garlic, Lemon.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
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