Pepper Sauce
Packaged product Soups and Sauces Maggi
Pepper Sauce contains 96 kcal per 100 g.
Roughly 74% of its calories come from fat, with 21% from carbohydrates and 5% from protein (estimated with general energy factors).
That is less energy than the typical item in soups and sauces on FoodFactly, where the median is 136 kcal per 100 g across 2,419 products.
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 | 96 kcal | |
| Total fat L | 7.7 g | 10% |
| Saturated fat L | 2.9 g | 15% |
| Sodium L | 560 mg | 24% |
| Total carbohydrates L | 5 g | 2% |
| Dietary fiber L | 0.5 g | 2% |
| Total sugars L | 0.8 g | |
| Added sugars L | 1.2 g | 2% |
| Protein L | 1.1 g | 2% |
% 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 5%
- Carbohydrates 21%
- Fat 74%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein1.1 gbelow the median for soups and sauces (median 1.2 g)
- Fiber0.5 gbelow the median for soups and sauces (median 0.59 g)
- Sugars0.8 gin the lowest quarter of soups and sauces (median 6.1 g)
- Fat7.7 gabove the median for soups and sauces (median 3.6 g)
- Saturated fat2.9 gabove the median for soups and sauces (median 0.7 g)
- Sodium560 mgbelow the median for soups and sauces (median 613 mg)
- Protein per 100 kcal1.1 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
Water", halfvolle room (MELK), zonnebloemolie, gemodificeerd maiszetmeel, TARWE meel, EIGEEL, zout, witte wijn, gekarameliseerde suiker, 0,4% peper (groen, zwart, wit), gistextract", tomatenpuree (drievoudig geconcentreerd), brandewijn, uienpoeder, verdikkingsmiddel (xanthaangom), aroma's (bevat TARWE). "natuurlijke ingredienten. Kan SELDERLI, MOSTERD en SOJA bevatten, SAUCE AU POIVRE. Ingrédients: eau, demi-crème (LAT), huile de toumesol, amidon de mais modifié, farine de BLE", jaune d'CEUP, sel, vin blanc, sucre caramélisé, 0,4% poivres (vert, noir, blanc) extrait de levure, purée de tomates (triplement concentrée) brandy, oignon en poudre, épaississant (gomme xanthane) aromes (contient BLE). "Ingrédients naturels. Peut contenir: CELERI MOUTARDE, SOJA PFEFFER SAUCE. Zutaten: Wasser Halbrahm (MILCH), Sonnenblumenöl, modifizierte Maisstärke, WEIZENMEHL, EIGELB, Salz, Weißwein, karamellisierter Zucker, 0,4% Pfeffer (grün, schwarz, weiss), Hefeextrakt, Tomatenpuree (dreifach konzentriert), Brandy, Zwiebelpulver, Verdickungsmittel (Xanthan), Aromen (enthält WEIZEN). "natürliche Zutaten. Kann enthalten: SELLERIE SENF SOJA VRAGEN/QUESTIONS/FRAGEN: Nestlé Belgilux Nestlé Nederland Postbus 134 Rue de Birmingham 2211 1180AC Amstelveen 1070 Bruxelles (+31) 020-5699699 (+32) 025295525 Nestle. Reg. Trademark of Société des Produits Nestlé S.A. Cat 250 mle 8 445291 877429
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: CreamSunflower oilWheat flourEggSaltSugarYeastTomatoOnion
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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 8445291877429. License: ODbL 1.0 (Open Food Facts). Source record dated October 27, 2026. Imported November 12, 2026.
Last updated: . Source description: "PEPPER SAUCE". Data quality score: 85/100 (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.