Nutrition Facts Condiments, Pantry Staples, and More Sriracha Nutrition Facts and Health Benefits By Rachel MacPherson, BA, CPT Rachel MacPherson, BA, CPT Rachel MacPherson is a health writer, certified personal trainer, and exercise nutrition coach based in Montreal. Learn about our editorial process Updated on September 21, 2021 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Jonathan Valdez, RDN, CDCES, CPT Medically reviewed by Jonathan Valdez, RDN, CDCES, CPT Facebook Twitter Jonathan Valdez, RDN, CDCES, CPT is a New York City-based telehealth registered dietitian nutritionist and nutrition communications expert. Learn about our Medical Review Board Print Verywell / Alexandra Shytsman Table of Contents View All Table of Contents Sriracha Nutrition Facts Health Benefits Allergies Adverse Effects Storage and Food Safety How to Prepare 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: 6Fat: 0.1gSodium: 138mgCarbohydrates: 1.3gFiber: 0.1gSugars: 1gProtein: 0.1gVitamin C: 1.75mgVitamin A: 8.38mcg Carbs 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. Fats Sriracha contains virtually no fat with 0.1g per serving. The fat that is present is unsaturated. Protein 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. Calories 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. The Healthiest and Unhealthiest Condiments 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. 7 Gluten-Free Condiments You'll Love (Plus 51 More to Try) Allergies 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. How to Make Healthy Homemade Mayonnaise 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. USDA FoodData Central. Sauce, hot chili, sriracha. Ruth Clark, Seong-Ho Lee. Anticancer properties of capsaicin against human cancer. Anticancer Research. Mar 2016, 36 (3) 837-843. Mosqueda-Solís A, Lafuente-Ibáñez de Mendoza I, Aguirre-Urizar JM, Mosqueda-Taylor A. Capsaicin intake and oral carcinogenesis: A systematic review. Med Oral Patol Oral Cir Bucal. 2021 Mar 1;26(2):e261-e268. doi: 10.4317/medoral.24570 Yang K, Li Y, Xue Y, et al. Association of the frequency of spicy food intake and the risk of abdominal obesity in rural Chinese adults: a cross-sectional study. BMJ Open. 2019;9(11):e028736. Published 2019 Nov 10. doi:10.1136/bmjopen-2018-028736 Zheng J, Zheng S, Feng Q, Zhang Q, Xiao X. Dietary capsaicin and its anti-obesity potency: from mechanism to clinical implications. Biosci Rep. 2017;37(3):BSR20170286. Published 2017 May 11. doi:10.1042/BSR20170286 McCarty MF, DiNicolantonio JJ, O'Keefe JH. Capsaicin may have important potential for promoting vascular and metabolic health. Open Heart. 2015;2(1):e000262. Published 2015 Jun 17. doi:10.1136/openhrt-2015-000262 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 Xia T, Zhang B, Duan W, Zhang J, Wang M. Nutrients and bioactive components from vinegar: A fermented and functional food. Journal of Functional Foods. 2020;64:103681. doi:10.1016/j.jff.2019.103681 Cleveland Clinic. Food allergies. University of Chicago Medicine. A hot topic: Are spicy foods healthy or dangerous? By Rachel MacPherson, BA, CPT Rachel MacPherson is a health writer, certified personal trainer, and exercise nutrition coach based in Montreal. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Other Helpful Report an Error Submit