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High-fat spicy butter-based sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Chili butter sauce (14 g) has 100 calories. That works out to 717 calories per 100 g. It contains 0.2 g of carbs, 0.1 g of protein, 11.3 g of fat and 0 g of fiber. Its 95.8 µg of Vitamin A covers 11% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 14 g
100
KCAL / 14G
Carbs
0.2g
· 0% DV
Protein
0.1g
· 0% DV
Fat
11.3g
· 14% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 1% · Protein 0% · Fat 99%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 100 kcal | |
| Total fat | 11.3 g | 14% |
| Saturated fat | 7.14 g | 36% |
| Trans fat | 0.43 g | |
| Sodium | 59 mg | 3% |
| Total carbohydrate | 0.2 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0.1 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 14 g | 100 kcal |
| 1 teaspoon (small) | 5 g | 36 kcal |
| 1 serving (small) | 20 g | 143 kcal |
| 2 tablespoon (double) | 28 g | 201 kcal |
| 1 serving (medium) | 35 g | 251 kcal |
| 0.25 cup (quarter) | 56 g | 402 kcal |
| 1 serving (large) | 60 g | 430 kcal |
| 100 g | 100 g | 717 kcal |
| ½ cup (half) | 112 g | 803 kcal |
Calculated from 717 calories per 100 g.
Chili butter sauce is a butter-based sauce flavored with chili. Recipes may use chili flakes, fresh chilies, or other seasonings, so ingredients such as garlic are optional rather than essential.
Melt butter over low heat, stir in the chili, and take the pan off the heat before the chili burns. Cooking the chili too long can make the sauce taste bitter.
Chili butter sauce works well over steak, eggs, pasta, roasted vegetables, or seafood. Its rich, spicy flavor can dominate delicate foods, so start with a small drizzle and add more to taste.
Yes, you can drizzle chili butter sauce over freshly popped popcorn. Use a light coating and toss it well so the popcorn gets an even spicy flavor without becoming soggy.
Add more plain butter to dilute the chili, or serve the sauce with a cooling accompaniment such as yogurt. For the next batch, use fewer chilies and remove their seeds if the recipe calls for fresh ones.
Chili butter sauce can separate when the butter gets too hot or sits for a long time. Melt it gently over low heat and stir it before serving; avoid letting the butter brown or the chili burn.
Keep homemade chili butter sauce in a sealed container in the refrigerator for about 3–4 days. Use a clean spoon each time, and discard it if you notice mold, an off smell, or an unusual color.
Yes, chili butter sauce can be frozen, though its texture may separate after thawing. Freeze it in small airtight portions, thaw it in the refrigerator, then warm it gently while stirring.
Reheat chili butter sauce in a small pan over low heat, stirring until warm. High heat can burn the chili and affect the butter, so heat only the amount you plan to use.
Yes. Store-bought chili butter sauce is a processed product, and its seasoning and ingredients vary by brand. Homemade sauce lets you control the chili level and make it with just the ingredients you choose.
Vitamins
Vitamin A
95.76µg · 11% DV
Vitamin E
0.34mg · 2% DV
Vitamin C
1.12mg · 1% DV
Vitamin D
0.21µg · 1% DV
Minerals
Sodium
59mg · 3% DV
Phosphorus
3.08mg · 0% DV
Selenium
0.21µg · 0% DV
Calcium
3.36mg · 0% DV
Potassium ⭐
8.12mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 100 calories in 1 tablespoon (medium) (14 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chili butter sauce combines butter with chilli for a rich, spicy condiment. It is easy to make at home, and the heat depends on the type and amount of chilli used. Served warm, it melts over food; it can also be made ahead and gently reheated.
Use it on eggs, potatoes, grilled meat or vegetables, or stir a little into rice for extra richness. Its nutritional profile is dominated by fat, with very little carbohydrate, so a small spoonful usually goes a long way. For a lighter meal, drizzle it sparingly over vegetables or lean protein rather than using it as a generous finishing sauce.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.14g
MONOUNSATURATED
2.94g
POLYUNSATURATED
0.34g
Omega 6:3 ratio 7.2:1
Above the ideal 4:1 (7.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.