CHERRY FLAVOUR Dipping sauce
Packaged product Soups and Sauces VH
CHERRY FLAVOUR Dipping sauce contains 133 kcal per 100 g. A serving, 1 portion, 30 ml (30 g) provides about 40 kcal.
Roughly 99% of its calories come from carbohydrates, with 1% from protein and 0.3% from alcohol (estimated with general energy factors).
That is more energy than the typical item in soups and sauces on FoodFactly, where the median is 120 kcal per 100 g across 28,299 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 133 kcal | |
| Total fat L | 0 g | 0% |
| Saturated fat L | 0 g | 0% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 150 mg | 7% |
| Total carbohydrates L | 33.3 g | 12% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 30 g | |
| Added sugars L | 29.6 g | 59% |
| Protein L | 0.33 g | 0.7% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0.34 mg | 0.4% |
| Vitamin D L | 0 µg | 0% |
| Vitamin E L | 0.21 mg | 1% |
| Thiamin (B1) L | 0.003 mg | 0.3% |
| Riboflavin (B2) L | 0.01 mg | 0.7% |
| Niacin (B3) L | 0.083 mg | 0.5% |
| Pantothenic acid (B5) L | 0.008 mg | 0.2% |
| Vitamin B6 L | 0.004 mg | 0.3% |
| Folate (B9) L | 2.4 µg | 0.6% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 0 mg | 0% |
| Iron L | 0 mg | 0% |
| Magnesium L | 7 mg | 2% |
| Phosphorus L | 11.6 mg | 0.9% |
| Potassium L | 33.3 mg | 0.7% |
| Zinc L | 0.027 mg | 0.2% |
| Copper L | 0.014 mg | 2% |
| Manganese L | 0.069 mg | 3% |
| Selenium L | 1.8 µg | 3% |
| Iodine L | 7.9 µg | 5% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 1%
- Carbohydrates 99%
- Alcohol 0.3%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein0.33 gin the lowest quarter of soups and sauces (median 2.2 g)
- Fiber0 gin the lowest quarter of soups and sauces (median 1 g)
- Sugars30 gin the top quarter of soups and sauces (median 3.8 g)
- Fat0 gin the lowest quarter of soups and sauces (median 2.9 g)
- Saturated fat0 gin the lowest quarter of soups and sauces (median 0.8 g)
- Sodium150 mgin the lowest quarter of soups and sauces (median 433 mg)
- Protein per 100 kcal0.25 gprotein density, useful for comparing foods with different calorie levels
- Water62.8 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 3.2 g |
|---|
Carotenoids (1)
| Beta-carotene L | 59.4 µg |
|---|
Other components (2)
| Water L | 62.8 g |
|---|---|
| Alcohol L | 0.059 g |
Product details
- Brand
- VH
- Barcode
- 0058744157016
- Label serving
- 1 portion (30 ml)
- Category
- Soups and Sauces
- Packaging
- Bottle
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Water, Sugars (sugar, molasses), Vinegar, Modified corn starch, Tomato paste, Salt, Lemon juice from concentrate (water, concentrated lemon juice, lemon oil), Black carrot juice concentrate (colour), Seasoning, Natural flavour.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0058744157016. License: ODbL 1.0 (Open Food Facts). Source record dated June 15, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.