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Spicy, antioxidant source, rich in vitamin C
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 teaspoon (medium) of Red pepper flakes powder (3 g) has 8 calories. That works out to 318 calories per 100 g. It contains 1.4 g of carbs, 0.3 g of protein, 0.4 g of fat and 0.7 g of fiber. Its 0.7 mg of Vitamin E covers 5% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 teaspoon (medium) · 2.5 g
8
KCAL / 2.5G
Carbs
1.4g
· 1% DV
Protein
0.3g
· 1% DV
Fat
0.4g
· 1% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 12% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 8 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.08 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0.75 mg | 0% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0.7 g | 3% |
| Protein | 0.3 g | 1% |
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 teaspoon (medium) | 2.5 g | 8 kcal |
| 1 g | 1 g | 3 kcal |
| 1 teaspoon (small) | 1.5 g | 5 kcal |
| 1 tablespoon (small) | 5 g | 16 kcal |
| 1 serving (medium) | 5 g | 16 kcal |
| 1 tablespoon (medium) | 7.5 g | 24 kcal |
| 1 tablespoon (large) | 10 g | 32 kcal |
| 1 cup (medium) | 60 g | 191 kcal |
| 100 g | 100 g | 318 kcal |
Calculated from 318 calories per 100 g.
Red pepper flakes powder is a ground or finely crushed seasoning made from dried red peppers. It adds heat and color to food, and its strength varies with the pepper variety and how much seed is included.
No, red pepper flakes powder is not necessarily the same as chili powder. Chili powder is often a blended seasoning that may contain cumin, garlic, or other spices, while red pepper flakes powder is typically centered on dried red pepper.
Red pepper flakes powder can range from mildly warm to quite hot. The pepper type and seed content affect its heat, so start with a small pinch when trying a new brand and add more after tasting.
Add red pepper flakes powder to soups, pasta sauces, eggs, marinades, or roasted vegetables for heat. Stir it into the dish while cooking for an even flavor, or sprinkle a little on top just before serving.
Yes, you can briefly warm red pepper flakes powder in oil over low heat to release its color and aroma. Keep it moving and add the next ingredients promptly, because scorched pepper tastes bitter.
Use cayenne pepper or ground chili as a substitute for red pepper flakes powder, starting with less because either may be hotter. Paprika can add red color, but sweet paprika will not provide the same heat.
Yes, red pepper flakes powder gradually loses aroma and heat during storage, especially when exposed to air, light, or moisture. It may still be usable if it smells normal and stays dry, but its flavor will be weaker.
Store red pepper flakes powder in a tightly sealed, dry container away from sunlight, steam, and the stove. Use a dry spoon rather than shaking it over a steaming pot to prevent moisture getting into the jar.
Yes, you can make red pepper flakes powder by grinding fully dried red peppers and sifting them to the texture you want. Wear gloves when handling hot peppers and avoid breathing in the fine powder.
Yes, a large amount of red pepper flakes powder can cause mouth burn and may trigger heartburn or digestive discomfort in some people. Use less if you are sensitive to spicy foods, and avoid adding extra when symptoms occur.
Vitamins
Vitamin E
0.73mg · 5% DV
Vitamin A
33µg · 4% DV
B6
0.06mg · 4% DV
B2
0.03mg · 2% DV
Minerals
Manganese
0.04mg · 2% DV
Potassium ⭐
50mg · 1% DV
Iron
0.2mg · 1% DV
Phosphorus
7.33mg · 1% DV
Sodium
0.75mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 8 calories in 1 teaspoon (medium) (2.5 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.
Red pepper flakes powder is made from dried red peppers that are crushed or ground; the heat and texture vary with the peppers and how finely they are milled. It is a familiar seasoning in Turkish cooking, where it adds both colour and a direct, warming kick.
Sprinkle it over eggs, soups, beans, roasted vegetables or grilled meat, or stir a little into oil to release its aroma before adding it to a dish. It also works well in yogurt-based dips. The spice has fibre and plant compounds, but is generally used in small amounts, so think of it chiefly as a flavouring rather than a substantial source of nutrients. For a gentler result, choose a milder pepper or add it at the table.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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 2
Minimally 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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.08g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 19:1
Above the ideal 4:1 (19:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.