Japan — MEXT STDT
Hot seasoning, hot pepper sauce
Per-100 g nutrient composition · Seasonings and spices.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (35)
| Nutrient | Value | Unit |
|---|---|---|
| Refuse | 0 | % |
| Energy (kcal) | 55 | kcal/100 g |
| Energy (kJ) | 230 | kJ/100 g |
| Water | 84.1 | g/100 g |
| Protein, calculated from reference nitrogen | 0.7 | g/100 g |
| Protein, calculated as the sum of amino acid residues | 0.5 | g/100 g |
| Lipid | 0.5 | g/100 g |
| Fatty acid, triacyl-glycerol equivalents | 0.4 | g/100 g |
| Fatty acid, saturated | 0.07 | g/100 g |
| Fatty acid, mono-unsaturated | 0.04 | g/100 g |
| Fatty acid, poly-unsaturated | 0.26 | g/100 g |
| Carbohydrate, total, calculated by difference | 5.2 | g/100 g |
| Ash | 1.9 | g/100 g |
| Sodium | 630 | mg/100 g |
| Potassium | 130 | mg/100 g |
| Calcium | 15 | mg/100 g |
| Magnesium | 13 | mg/100 g |
| Phosphorus | 24 | mg/100 g |
| Iron | 1.5 | mg/100 g |
| Zinc | 0.1 | mg/100 g |
| Copper | 0.08 | mg/100 g |
| Manganese | 0.1 | mg/100 g |
| Retinol | 0 | µg/100 g |
| alpha-Carotene | 62 | µg/100 g |
| beta-Carotene | 1400 | µg/100 g |
| beta- Cryptoxanthin | 250 | µg/100 g |
| beta- Carotene equivalents | 1600 | µg/100 g |
| Retinol activity equivalents | 130 | µg/100 g |
| Vitamin D | 0 | µg/100 g |
| Thiamin | 0.03 | mg/100 g |
| Riboflavin | 0.08 | mg/100 g |
| Niacin | 0.3 | mg/100 g |
| Ascorbic acid | 0 | mg/100 g |
| Salt equivalents | 1.6 | g/100 g |
| Acetic acid | 7.6 | g/100 g |
Source
Source: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Food code 17005. Original source.
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