Hot Pepper Sauce
Packaged product Soups and Sauces 1971 Hook
Hot Pepper Sauce contains 230 kcal per 100 g.
Roughly 57% of its calories come from carbohydrates, with 24% from fat and 19% from protein (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.
100 g provides 448% of the Daily Value for manganese, 288% of the Daily Value for chloride and 136% of the Daily Value for iodine.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 230 kcal | |
| Total fat L | 5.2 g | 7% |
| Saturated fat L | 2 g | 10% |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 4,141 mg | 180% |
| Total carbohydrates L | 27.1 g | 10% |
| Dietary fiber L | 17.6 g | 63% |
| Total sugars L | 0.45 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 9.1 g | 18% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0.28 mg | 0.3% |
| Vitamin D L | 0.089 µg | 0.4% |
| Vitamin E L | 1.3 mg | 9% |
| Thiamin (B1) L | 0.082 mg | 7% |
| Riboflavin (B2) L | 0.003 mg | 0.3% |
| Niacin (B3) L | 0.31 mg | 2% |
| Pantothenic acid (B5) L | 1.2 mg | 25% |
| Vitamin B6 L | 0.16 mg | 9% |
| Folate (B9) L | 14.9 µg | 4% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 332 mg | 26% |
| Iron L | 11.7 mg | 65% |
| Magnesium L | 133 mg | 32% |
| Phosphorus L | 121 mg | 10% |
| Potassium L | 1,108 mg | 24% |
| Zinc L | 0.69 mg | 6% |
| Copper L | 0.7 mg | 78% |
| Manganese L | 10.3 mg | 448% |
| Selenium L | 6.9 µg | 13% |
| Iodine L | 204 µg | 136% |
| Chloride L | 6,626 mg | 288% |
% 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 19%
- Carbohydrates 57%
- Fat 24%
- Alcohol 0.2%
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
- Protein9.1 gin the top quarter of soups and sauces (median 2.2 g)
- Fiber17.6 gin the top quarter of soups and sauces (median 1 g)
- Sugars0.45 gin the lowest quarter of soups and sauces (median 3.8 g)
- Fat5.2 gabove the median for soups and sauces (median 2.9 g)
- Saturated fat2 gabove the median for soups and sauces (median 0.8 g)
- Sodium4,141 mgin the top quarter of soups and sauces (median 433 mg)
- Protein per 100 kcal4 gprotein density, useful for comparing foods with different calorie levels
- Water25.7 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat L | 1.4 g |
|---|---|
| Polyunsaturated fat L | 1.5 g |
Sugars and starch (1)
| Starch L | 7.2 g |
|---|
Individual fatty acids (4)
| EPA (omega-3, 20:5 n-3) L | 0.007 g |
|---|---|
| DHA (omega-3, 22:6 n-3) L | 0.007 g |
| ALA (omega-3, 18:3 n-3) L | 0.43 g |
| Linoleic acid (omega-6, 18:2) L | 1.1 g |
Carotenoids (1)
| Beta-carotene L | 416 µg |
|---|
Other components (2)
| Water L | 25.7 g |
|---|---|
| Alcohol L | 0.042 g |
Product details
- Brand
- 1971 Hook
- Barcode
- 0199284186705
- Category
- Soups and Sauces
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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 0199284186705. License: ODbL 1.0 (Open Food Facts). Source record dated October 7, 2026. Imported November 12, 2026.
Last updated: . Data quality score: 95/100 (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.