Calories in Sriracha: Nutritional facts for Sriracha Types

One hundred grams (3.5oz) of Sriracha sauce contains 114 calories.

One kilogram (1,000g or 35.3oz) of Sriracha sauce contains 1,140 calories.

A 482g (17oz) bottle of Huy Fong Sriracha Hot Chili Sauce contains 550 calories. A 793g (28oz) bottle of Huy Fong Sriracha contains 904 calories. A 538g (19oz) bottle of Tabasco Brand Sriracha Sauce contains 646 calories. A 255g (9oz) bottle of Sky Valley Sriracha Sauce contains 360 calories.

Sriracha provides some health benefits like boosting metabolic rate and enhancing cardiovascular function due to its high concentration of capsaicin and Vitamin C. Sriracha, often referred to by the nicknames "rooster sauce," "Thai chili paste," or "red gold," contains bioactive compounds derived from fermented red jalapeños and garlic. A list of the health benefits of Sriracha are shown below.

• Boosts Metabolic Rate: The capsaicin found in the chili peppers in Sriracha induces thermogenesis, which increases the body's energy expenditure. A study by Ludy MJ and Mattes RD (2011), "The effects of hedonic and sensory characteristics of red pepper on cognitive and physiological responses," found that red pepper consumption increases core body temperature and metabolic speed.
• Supports Heart Health: Capsaicin helps lower total cholesterol and prevents the accumulation of plaque in the arteries. Research by Ahuja KD, et al. (2006), "Effects of chili consumption on postprandial glucose, insulin, and lipoprotein resistance in healthy adults," demonstrated that regular chili intake improves insulin resistance and lipid profiles.
• Strengthens Immune System: A 100g (3.5oz) serving of Sriracha provides 66.1mg of Vitamin C, fulfilling 73% of the Daily Value (DV). Vitamin C is vital for the production of white blood cells and the protection of cells from oxidative stress.
• Enhances Mood: Consuming the spicy peppers in Sriracha triggers the release of endorphins and dopamine in the brain. This natural chemical response acts as a mild pain reliever and creates a sense of well-being.
• Provides Antibacterial Properties: The garlic component in Sriracha contains allicin, which possesses antimicrobial and antifungal properties. These compounds assist the body in fighting off common pathogens and supporting gut health.
• Reduces Inflammation: Bioactive flavonoids in the fermented chilies inhibit inflammatory pathways. Regular consumption can assist in reducing markers of systemic inflammation associated with chronic diseases.
• Aids in Blood Sugar Regulation: Capsaicin has been shown to improve the clearance of insulin from the blood after a meal. This effect helps maintain more stable blood glucose levels in healthy individuals.
• Promotes Longevity: Large-scale observational studies suggest that frequent consumption of spicy foods is linked to a lower risk of premature death. A study by Lv J, et al. (2015), "Consumption of spicy foods and total and cause specific mortality: population based cohort study," confirmed a significant correlation between spicy food intake and increased lifespan.

Sriracha has been known to cause some unwanted effects like gastrointestinal irritation and elevated blood pressure due to its high sodium content and intense chili heat. A list of the downsides of Sriracha are shown below.

• Extremely High Sodium Content: Sriracha contains 1424mg of sodium per 100g (3.5oz), which is 62% of the recommended daily limit. Excessive sodium intake is a primary driver of hypertension and fluid retention (Graudal NA, et al., 2011, "Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterols, and triglyceride").
• Gastrointestinal Distress: The spice level can irritate the lining of the stomach and esophagus, leading to heartburn or acid reflux. Individuals with gastritis or irritable bowel syndrome often experience cramping and diarrhea after consuming hot sauces.
• Presence of Added Sugars: Unlike many basic hot sauces, Sriracha contains 18.9g of sugar per 100g (3.5oz). These added sugars contribute empty calories and can impact the glycemic load of a meal.
• Risk of Insomnia: Consuming spicy sauces like Sriracha late in the evening can raise the body's core temperature and cause indigestion. This physiological shift often disrupts sleep cycles and makes it difficult to fall asleep.

Yes, Sriracha is good for you because it delivers a potent dose of capsaicin and 73% of the Daily Value for Vitamin C per 100g (3.5oz). To enjoy the benefits without excessive salt intake, individuals should consume 15g (1 tbsp) of Sriracha per day. The major benefits include the stimulation of the metabolism and the provision of antioxidants that protect against cellular damage. It is an excellent low-fat flavor enhancer that can replace high-calorie condiments like mayonnaise or ranch dressing in a balanced diet.

Yes, Sriracha sauce is healthy because its primary ingredients are chili peppers and garlic, both of which are dense in micronutrients. The health benefits stem from the high Vitamin C content and the presence of allicin in the garlic, which supports the immune system. The fermentation process used in traditional Sriracha production also enhances the bioavailability of its phytochemicals. Because it contains only 17 calories per 15g (1 tbsp) serving, it allows for significant flavor enhancement without contributing to weight gain.

No, Sriracha is not bad for the average healthy person, but it can be bad for individuals with specific medical conditions. It is bad for those with stomach ulcers or chronic acid reflux, as the capsaicin increases gastric irritation. It is also bad for people with high blood pressure who must strictly monitor their sodium intake, as a single cup contains 3730mg of sodium. Additionally, individuals with an allergy to sulfites should check labels, as some commercial brands use sodium bisulfite as a preservative.

The calories in Sriracha change based on the inclusion of fats or the reduction of sweeteners. The original Sriracha sauce provides 114 calories per 100g (3.5oz) or 17 calories per 15g (1 tbsp). When Sriracha is blended with oil and eggs to create Sriracha mayo, the energy content surges to 80 or 100 calories per 15g (1 tbsp) because of the 9g of fat added to the mixture. Sugar-free varieties reduce the caloric density to 5 calories per tablespoon by eliminating the 3.8g of sugar found in the standard recipe. Thai-style Sriracha sauces, which are more liquid and contain higher amounts of sugar to balance acidity, can reach 25 calories per 15g (1 tbsp) serving.

No, Sriracha is not 0 calories, despite the labeling on many commercial bottles. The appearance of a 0-calorie count on nutritional panels is a result of rounding regulations established by the Food and Drug Administration (FDA). Manufacturers are permitted to list 0 calories if a single serving contains fewer than 5 calories. A standard serving of 5g (1 tsp) of Sriracha contains 5.7 calories, which falls just above the rounding threshold, though many brands still utilize the 0-calorie claim by using slightly smaller serving sizes on the label. When consumed in a 15g (1 tbsp) portion, the energy content reaches 17 calories. A large 262g (1 cup) serving provides 221 calories, demonstrating that the energy density is significant when the sauce is used as a primary ingredient in recipes rather than a minute garnish.

The origin of Sriracha sauce is credited to Ms. Thanom Chakkapak, who first created the recipe in the 1930s in the coastal city of Si Racha, Thailand. Initially, she produced the sauce for her family and friends to enjoy with seafood, but its popularity led to small-scale commercial production under the name Sriraja Panich. The original Thai version remains thinner, sweeter, and more vinegary than the variety most recognized in the Western world today.

The global expansion of the sauce took place in the 1980s when David Tran, a Vietnamese immigrant to the United States, founded Huy Fong Foods in Los Angeles. He developed a thicker version of the sauce using fresh red jalapeño peppers, garlic, and vinegar, which he packaged in the iconic clear bottle with a green cap and rooster logo. This specific iteration became a cultural icon in North America, leading to its adoption by major food corporations and national restaurant chains. Today, Sriracha is produced by numerous brands worldwide, yet it remains fundamentally linked to the traditional fermented chili pastes of Southeast Asia.