Hot Sauce

Packaged product Soups and Sauces Rana

Hot Sauce contains 35 kcal per 100 g. A serving, 5 ml (5 g) provides about 2 kcal.

Roughly 89% of its calories come from carbohydrates, with 11% from protein and 0% from fat (estimated with general energy factors).

That is less energy than the typical item in soups and sauces on FoodFactly, where the median is 86 kcal per 100 g across 525 products.

The values are as declared on the product label and entered by Open Food Facts contributors.

Hot Sauce by Rana, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
35kcal per 100 g
1 gprotein
8 gcarbohydrates
0 gfat
2kcal in serving, 5 ml (5 g)

Nutrition facts

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 35 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 0 mg 0%
Total carbohydrates L 8 g 3%
Dietary fiber L 0 g 0%
Total sugars L 0 g
Protein L 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: 11%Carbohydrates: 89%35kcal / 100 g
  • Protein 11%
  • Carbohydrates 89%

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 gabove the median for soups and sauces (median 0.7 g)
  • Fiber0 gin the lowest quarter of soups and sauces (median 0.67 g)
  • Sugars0 gin the lowest quarter of soups and sauces (median 9 g)
  • Fat0 gin the lowest quarter of soups and sauces (median 0.5 g)
  • Saturated fat0 gin the lowest quarter of soups and sauces (median 0.1 g)
  • Sodium0 mgin the lowest quarter of soups and sauces (median 1,167 mg)
  • Protein per 100 kcal2.9 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
Rana
Barcode
6281100034018
Quantity
4.5L
Label serving
5 ml
Category
Hot sauces
Nutri-Score
A as computed by Open Food Facts
NOVA group
4 processing level (1 to 4), as classified by Open Food Facts

Ingredients

Red Peppers, Corn Vinegar, Salt, Xanthan Gum, Ascorbic Acid E300, Water.

As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.

Ingredient guides: VinegarSalt

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Per 100 g. Calories in kcal. n/a: not reported by the source.

Frequently asked questions

How many calories are in Hot Sauce?

100 g of Hot Sauce has 35 kcal. Serving, 5 ml (5 g): about 2 kcal.

How much protein is in Hot Sauce?

Hot Sauce contains 1 g of protein per 100 g (2% of the 50 g Daily Value), or 0.05 g in serving, 5 ml (5 g). About 11% of its calories come from protein. Compared with other soups and sauces, that is above the median (median 0.7 g).

How many carbs are in Hot Sauce?

Hot Sauce has 8 g of total carbohydrates per 100 g, including 0 g of fiber and 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Hot Sauce?

Hot Sauce contains 0 g of fat per 100 g, of which 0 g is saturated (0% of the Daily Value).

How much sodium is in Hot Sauce?

100 g contains 0 mg of sodium, 0% of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated August 18, 2025. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.

Source of the nutrition information

  • Open Food Facts, record 6281100034018. License: ODbL 1.0 (Open Food Facts). Source record dated August 18, 2025. Imported November 6, 2026.

Last updated: . Data quality score: 90/100 (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.