Hot Sauce Nutrition Facts

1 calories in 1 tsp

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Sauce, ready-to-serve, pepper or hot
Weight Loss Rating:
Total Calories:1 calories in 1 tsp
Serving Weight:1 tsp = 5g ≈ 0.010lb ≈ 0.17oz
Caloric Density:0.11 calories / gram
Weight Watchers Counter:0 Weight Watchers points
 
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Calorie Sources:59% carbohydrates; 29% fats; 12% proteins
Fats:17.39 mg
Carbohydrates:82.25 mg
Proteins:23.97 mg
Alcohol:~
Water:4.23 g (90% by weight)
Fat Composition:70% polyunsaturated; 19% saturated; 11% monounsaturated
Trans Fat :~
Dietary Fiber:14.10 mg
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tsp
0.2 tsp
Food Group:Soups, Sauces, and Gravies
USDA #:6168
Related Foods: Calories in Cheese Sauce
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Calories in Hot Chocolate
Calories in Hot Fudge Sundae
Calories in Oyster Sauce
Vitamin A:8 IU
Retinol:~
Retinol Activity Equivalent:0.38 mcg
α-Carotene:0.28 mcg
β-Carotene:4.28 mcg
β-Cryptoxanthin:0.33 mcg
Lycopene:~
Lutein + Zeaxanthin:5.69 mcg
Vitamin B-1:1.41 mcg
Vitamin B-2:3.76 mcg
Vitamin B-3:11.75 mcg
Vitamin B-5:5.17 mcg
Vitamin B-6:7.05 mcg
Vitamin B-9:0.28 mcg
Food folate:0.28 mcg
Dietary Folate Equivalent:0.28 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:3.52 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:5.64 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.11 mcg
Calcium (Ca):376 mcg
Copper (Cu):0.94 mcg
Fluoride (F):~
Iron (Fe):22.56 mcg
Magnesium (Mg):235 mcg
Manganese (Mn):1.88 mcg
Phosphorus (P):517.00 mcg
Potassium (K):6.77 mg
Selenium (Se):~
Sodium (Na):0.12 g
Zinc (Zn):5.17 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:82.25 mg
Dietary Fiber:14.10 mg
Sugars Total:59.22 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:23.97 mg
Essential amino acids
Phenylalanine:470.00 mcg
Leucine:940.00 mcg
Methionine:282 mcg
Lysine:940.00 mcg
Isoleucine:470.00 mcg
Valine:940.00 mcg
Threonine:470.00 mcg
Tryptophan:329 mcg
Histidine:470.00 mcg
Arginine:940.00 mcg
Non-essential amino acids
Alanine:940.00 mcg
Aspartic acid:3.29 mg
Betaine:~
Cystine:470.00 mcg
Glutamic acid:2.82 mg
Glycine:470.00 mcg
Hydroxyproline:~
Proline:940.00 mcg
Serine:940.00 mcg
Tyrosine:470.00 mcg
Fats Total:17.39 mg
Saturated fatty acids:2.35 mg
Monounsaturated fatty acids:1.41 mg
Polyunsaturated fatty acids:8.93 mg
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]:47 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.88 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:329 mcg
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]:47 mcg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:940.00 mcg
[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]:8.93 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:47 mcg
[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:0.35 g
Caffeine:~
Theobromine:~
Product Type:Hot
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:5 / 10
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Did you know?...Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moister turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
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