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Salsa Nutrition Facts

70 calories in 1 cup

Calories in Salsa
Sauce, salsa, ready-to-serve
70 calories in Salsa, 1 cup
1 cup = 259g ≈ 0.571lb ≈ 9.14oz
0.27 calories / gram
1 Weight Watchers point
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Calorie Sources:81% carbohydrates; 14% proteins; 5% fats
Fats:0.41 g (4 calories, 0% by weight)
Carbohydrates:16.21 g (58 calories, 6% by weight)
Proteins:3.99 g (10 calories, 2% by weight)
Alcohol:~
Water:232.79 g (90% by weight)
Fat Composition:69% polyunsaturated; 19% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:4.14 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:756 IU
Retinol:~
Retinol Activity Equivalent:38.85 mcg
α-Carotene:~
β-Carotene:453.25 mcg
β-Cryptoxanthin:~
Lycopene:27.23 mg
Lutein + Zeaxanthin:~
Vitamin B-1:51.80 mcg
Vitamin B-2:77.70 mcg
Vitamin B-3:181.30 mcg
Vitamin B-5:18.13 mcg
Vitamin B-6:440.30 mcg
Vitamin B-9:10.36 mcg
Food folate:10.36 mcg
Dietary Folate Equivalent:10.36 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:30.30 mg
Vitamin C:4.92 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:3.06 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:11.66 mcg
Calcium (Ca):69.93 mg
Copper (Cu):336.70 mcg
Fluoride (F):~
Iron (Fe):1.19 mg
Magnesium (Mg):38.85 mg
Manganese (Mn):310.80 mcg
Phosphorus (P):80.29 mg
Potassium (K):0.77 g
Selenium (Se):2.33 mcg
Sodium (Na):1.55 g
Zinc (Zn):958.30 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:16.21 g
Dietary Fiber:4.14 g
Sugars Total:7.93 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:4.12 g
Proteins Total:3.99 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:0.41 g
Saturated fatty acids:77.70 mg
Monounsaturated fatty acids:51.80 mg
Polyunsaturated fatty acids:0.28 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]:2.59 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:51.80 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:15.54 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]:2.59 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:51.80 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]:0.26 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:12.95 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:5.62 g
Caffeine:~
Theobromine:~
Product Type:Salsa
Weight Watchers Points:1 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/_Dk
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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