Sauce, hot chile, sriracha, TUONG OT SRIRACHA
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 57.9 MG | 64% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 1.4 MG | 9% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.5 MG | 27% | |
| Folate, total | 31 UG | 8% | |
| Vitamin A, RAE | 138 UG | 15% | |
| Vitamin E (alpha-tocopherol) | 5.3 MG | 35% | |
| Vitamin K (phylloquinone) | 14.6 UG | 12% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 20 MG | 2% | |
| Iron, Fe | 1.9 MG | 11% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 46 MG | 4% | |
| Potassium, K | 341 MG | 7% | |
| Sodium, Na | 1,540 MG | 67% | |
| Zinc, Zn | 0.3 MG | 2% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.1 MG | 5% | |
| Selenium, Se | 0.4 UG | 1% |
Nutrition Highlights
- Low in calories with 79 kcal per 100g.
- Very low in fat (0.9g per 100g).
- Rich source of Sodium, Na (67% of Daily Value per 100g).
- Rich source of Vitamin C, total ascorbic acid (64% of Daily Value per 100g).
- Good source of Vitamin B-6 (27% DV).
- Good source of Vitamin E (alpha-tocopherol) (35% DV).
About Sauce, hot chile, sriracha, TUONG OT SRIRACHA
This fiery condiment is a staple in many kitchens, known for its vibrant red color and bold, tangy heat. Made primarily from chili peppers, vinegar, garlic, sugar, and salt, it delivers a balanced blend of spice, sweetness, and acidity. Despite its intense flavor, it's relatively low in calories, with just 79 calories per 100 grams, making it a popular choice for those looking to add flavor without significantly increasing caloric intake. It contains a modest amount of protein and fiber, along with minimal fat, making it a light yet impactful addition to meals.
Beyond its flavor, this sauce offers some nutritional benefits. The chili peppers provide capsaicin, a compound linked to potential metabolism-boosting and anti-inflammatory effects. The garlic contributes antioxidants, while the vinegar may aid digestion. However, its sugar and sodium content mean it should be used in moderation, especially for those monitoring their intake of these nutrients. Commonly used as a dipping sauce, marinade, or flavor enhancer in stir-fries, soups, and sandwiches, it’s a versatile ingredient that can elevate both Asian-inspired dishes and everyday meals. Its bold taste means a little goes a long way, making it a favorite for spice lovers and health-conscious cooks alike.
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