Sriracha Nutrition Facts and Health Benefits

Sriracha nutrition facts

Verywell / Alexandra Shytsman

Sriracha is a spicy sauce that adds a punch of flavor and heat to many dishes. Originating from Thailand and Vietnam, sriracha is a popular condiment worldwide. Its main ingredients include chili peppers, sugar, distilled vinegar, garlic, and salt.

It is typically consumed in small quantities as a condiment and is a low-calorie option for adding a lot of flavor to dishes like stir fry, eggs, rice bowls, soups, and burgers. Sriracha is somewhat high in sodium but also contains vitamins and minerals such as iron, vitamin A, vitamin C, and vitamin E.

You can find sriracha in most grocery stores. The most popular brand is the original by Huy Fung Foods, commonly called rooster sauce, but a few other brands now produce the sauce as well.

Sriracha Nutrition Facts

One teaspoon (6.5g) serving of sriracha provides 6 calories, 0.1g of protein, 1.3g of carbohydrates, and 0g of fat. Approximately 83% of the sriracha calories are from carbs. The following nutrition information is from the USDA.

  • Calories: 6
  • Fat: 0.1g
  • Sodium: 138mg
  • Carbohydrates: 1.3g
  • Fiber: 0.1g
  • Sugars: 1g
  • Protein: 0.1g
  • Vitamin C: 1.75mg
  • Vitamin A: 8.38mcg


Sriracha calories are mostly carbohydrates with 1.3g per 2 teaspoon serving. There is almost 1g of sugar and 0.1g of fiber, so the carbohydrates in sriracha mostly come from sugar. However, when compared to one carb count or 15 grams of carbohydrate this is a low carb food source.

However, because sriracha is consumed in such small amounts, the sugar content is relatively small as well, with a serving accounting for 2% of your daily recommended intake based on a 2,000 calorie per day diet.


Sriracha contains virtually no fat with 0.1g per serving. The fat that is present is unsaturated.


There is 0.1g of protein in a serving of sriracha, making it a very low source of protein.

Vitamins and Minerals

Because sriracha is consumed in small amounts, it does not contribute greatly to your overall nutrient intake. But, there are vitamins and minerals present. Sriracha contains 1.75mg of vitamin C, 0.1mg of iron, 8.4mg of vitamin A, and 0.7mg of vitamin K.


Sriracha is a low-calorie condiment. One teaspoon (6.5g) serving of sriracha provides 6 calories, 83% of which come from carbs, 9% from protein, and 9% from fat.

Health Benefits

Sriracha's ingredients, mainly the hot peppers, may contribute to health in various ways. Here are some ways that eating sriracha may benefit you.

May Have Anti-Cancer Effects

Research on capsaicin shows that it contains various anticancer effects, including targeting multiple signaling pathways and tumor-suppressing genes in various types of cancers. Capsaicin has been found in research to change the expression of several genes involved in cancer cell survival, stopping cancer growth, cell growth, and spread.

However, more studies need to be done in humans to determine the effectiveness of capsaicin as an anti-cancer agent.

May Assist With Weight Management

Capsaicin consumption has been shown in research to be associated with lower rates of obesity. Double-blind placebo studies have shown reduced abdominal obesity in those who consumed capsaicin.

Other research has shown capsaicin helps with weight maintenance by blunting weight regain after people lost 5 to 10% of their body weight. Capsaicin intake led to sustained fat oxidation during weight maintenance compared with a placebo, according to results.

May Help with Metabolic and Vascular Health

Capsaicin has been shown to stimulate brown fat, raising metabolic rate as well as producing a protective antioxidant effect on the liver, preventing fatty liver disease. Further studies in rodents have shown antihypertensive effects, helping to lower blood pressure. More research is needed in humans to verify these health benefits.

May Reduce All-Cause Mortality

Data from a meta-analysis suggests that people who regularly consume spicy food have a 12% lower risk of all-cause mortality. Also, those who eat spicy foods have a significant risk reduction from death due to cardiac diseases.

May Help Regulate Blood Sugar and Pressure

The vinegar component of sriracha may help regulate blood sugar and pressure. This change is due to the antioxidant properties of vinegar, including the bioactive compounds present— organic acids, polyphenols, melanoidins, and tetramethylpyrazine—which have antibacterial and antioxidant activity.


Capsaicin is a possible allergen, although allergic reactions are uncommon. If you are new to using sriracha, try it out in small amounts first. Symptoms of food allergies include hives, rashes, swelling of the lips or tongue, itching mouth or throat, difficulty swallowing, wheezing, stomach pain, vomiting, difficulty breathing, and lightheadedness. Call 911 right away if you experience these symptoms.

Adverse Effects

There are few known adverse effects from consuming sriracha. However, some people may need to reduce the consumption of spicy foods if they are susceptible to certain conditions or side effects. These include aggravation of anal fissures, abdominal pain, indigestion, or aggravation of irritable bowel syndrome (IBS).

Some people may experience heartburn or acid reflux when eating spicy foods. It is also vital to make sure you don't get any sriracha in or near your eyes as this can cause burning and pain.

Storage and Food Safety

Sriracha can be stored in the fridge and lasts approximately 2 years after you open it. Alternatively, you can store it in the pantry cupboard for 6 to 9 months. Check the label on your bottle for expiration dates or best before dates.

How to Prepare

Sriracha can simply be added as-is on top of any dish you desire. Alternatively, it is often mixed to make a sauce. Common additions include mayonnaise, sesame oil, yogurt, or ketchup. You also can use sriracha to spice up a peanut sauce, salad dressing, or soup.

10 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
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  7. Ofori-Asenso R, Mohsenpour MA, Nouri M, Faghih S, Liew D, Mazidi M. Association of Spicy Chilli food consumption with cardiovascular and all-cause mortality: A meta-analysis of prospective cohort studies. Angiology. 2021;72(7):625-632. doi:10.1177/0003319721995666

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By Rachel MacPherson, BA, CPT
Rachel MacPherson is a health writer, certified personal trainer, and exercise nutrition coach based in Montreal.