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Tabasco Nutrition Facts

12 calories in 100 g

Sauce, ready-to-serve, pepper, TABASCO
Weight Loss Rating:
Total Calories:12 calories in Tabasco, 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.12 calories / gram
Weight Watchers Counter:0 Weight Watchers points
 
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Calorie Sources:51% fats; 25% proteins; 23% carbohydrates
Fats:0.76 g (6 calories, 1% by weight)
Carbohydrates:0.80 g (3 calories, 1% by weight)
Proteins:1.29 g (3 calories, 1% by weight)
Alcohol:~
Water:95.17 g (95% by weight)
Fat Composition:71% polyunsaturated; 18% saturated; 11% monounsaturated
Trans Fat :~
Dietary Fiber:0.60 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tsp
0.2 tsp
Food Group:Soups, Sauces, and Gravies
USDA #:6169
Related: Hot Sauce
Soup, stock, beef, home-prepared
Vitamin A:1640 IU
Retinol:~
Retinol Activity Equivalent:82 mcg
α-Carotene:62 mcg
β-Carotene:919 mcg
β-Cryptoxanthin:68 mcg
Lycopene:~
Lutein + Zeaxanthin:10 mcg
Vitamin B-1:30 mcg
Vitamin B-2:80 mcg
Vitamin B-3:170 mcg
Vitamin B-5:110 mcg
Vitamin B-6:150 mcg
Vitamin B-9:1 mcg
Food folate:~
Dietary Folate Equivalent:2 mcg
Folic acid:1 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:4.50 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:10 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.20 mcg
Calcium (Ca):12 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):1.16 mg
Magnesium (Mg):12 mg
Manganese (Mn):100 mcg
Phosphorus (P):23 mg
Potassium (K):0.13 g
Selenium (Se):0.50 mcg
Sodium (Na):0.63 g
Zinc (Zn):160 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.80 g
Dietary Fiber:0.60 g
Sugars Total:0.13 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.29 g
Essential amino acids
Phenylalanine:40 mg
Leucine:60 mg
Methionine:10 mg
Lysine:50 mg
Isoleucine:40 mg
Valine:50 mg
Threonine:40 mg
Tryptophan:10 mg
Histidine:20 mg
Arginine:60 mg
Non-essential amino acids
Alanine:50 mg
Aspartic acid:0.18 g
Betaine:~
Cystine:20 mg
Glutamic acid:0.17 g
Glycine:40 mg
Hydroxyproline:~
Proline:50 mg
Serine:50 mg
Tyrosine:20 mg
Fats Total:0.76 g
Saturated fatty acids:0.10 g
Monounsaturated fatty acids:60 mg
Polyunsaturated fatty acids:0.40 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 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:90 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:10 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 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:50 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]:0.39 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:3 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:1.98 g
Caffeine:~
Theobromine:~
Product Type:Tabasco
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:9 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_2ft
Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
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