Salsa Nutrition Facts

27 calories in 100 g

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Calories in Salsa
Sauce, salsa, ready-to-serve
27 calories in Salsa, 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.27 calories / gram
0 Weight Watchers points
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Calorie Sources:81% carbohydrates; 14% proteins; 5% fats
Fats:0.16 g (1 calorie, 0% by weight)
Carbohydrates:6.26 g (22 calories, 6% by weight)
Proteins:1.54 g (4 calories, 2% by weight)
Alcohol:~
Water:89.88 g (90% by weight)
Fat Composition:69% polyunsaturated; 19% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:1.60 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
1 packet
0.5 cup
Food Group:Soups, Sauces, and Gravies
USDA #:6164
Related: Soup, tomato, canned, condensed
Sauce, homemade, white, thin
Vitamin A:292 IU
Retinol:~
Retinol Activity Equivalent:15 mcg
α-Carotene:~
β-Carotene:175 mcg
β-Cryptoxanthin:~
Lycopene:10.52 mg
Lutein + Zeaxanthin:~
Vitamin B-1:20 mcg
Vitamin B-2:30 mcg
Vitamin B-3:70 mcg
Vitamin B-5:7 mcg
Vitamin B-6:170 mcg
Vitamin B-9:4 mcg
Food folate:4 mcg
Dietary Folate Equivalent:4 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:11.70 mg
Vitamin C:1.90 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.18 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.50 mcg
Calcium (Ca):27 mg
Copper (Cu):130 mcg
Fluoride (F):~
Iron (Fe):460 mcg
Magnesium (Mg):15 mg
Manganese (Mn):120 mcg
Phosphorus (P):31 mg
Potassium (K):0.30 g
Selenium (Se):0.90 mcg
Sodium (Na):0.60 g
Zinc (Zn):370 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6.26 g
Dietary Fiber:1.60 g
Sugars Total:3.06 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:1.59 g
Proteins Total:1.54 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.16 g
Saturated fatty acids:30 mg
Monounsaturated fatty acids:20 mg
Polyunsaturated fatty acids:0.11 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:20 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.10 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:5 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.17 g
Caffeine:~
Theobromine:~
Product Type:Salsa
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_EK
Did you know?...Onions should be kept in a cool, dry open space away from bright light. Onions do best in an area that allows for air circulation. Because onions absorb moisture, do not store onions below the sink. Also, do not place onions near potatoes because potatoes give off moisture and produce a gas that causes onions to spoil more quickly.
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