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Low GI
High Potassium

Red pepper paste Calories

Red pepper paste

CALORIES

90kcal

GI

35low

POTASSIUM

550mg

FIBER

4.5g

Red pepper paste Nutrition Facts

Selected: 100 g

90

KCAL / 100G

Carbs

18.5g

· 79%

Protein

3.2g

· 14%

Fat

0.7g

· 7%

Fiber

4.5g

Red pepper paste Vitamins & Minerals

Vitamins

Vitamin A

2100µg · 233% DV

Vitamin C

85mg · 94% DV

Vitamin E

3.5mg · 23% DV

B6

0.3mg · 18% DV

Minerals

Sodium

2200mg · 96% DV

Potassium

550mg · 16% DV

Iron

2mg · 11% DV

Magnesium

22mg · 5% DV

Red pepper paste Glycemic Index

GLYCEMIC INDEX

35
Low
0 Low5570100

GLYCEMIC LOAD

6
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Red pepper paste Processed?

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.

Does Red pepper paste Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Red pepper paste Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Red pepper paste Fat Profile

SATURATED

0.1g

MONOUNSATURATED

0.09g

POLYUNSATURATED

0.28g

⚖️

Omega 6:3 ratio 8.3:1

Above the ideal 4:1 (8.3:1).

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Red pepper paste — Frequently Asked Questions

How many calories are in red pepper paste?

Red pepper paste contains 90 calories per 100 g. A 100 g serving also provides 18.5 g of carbohydrates, 3.2 g of protein, and 0.7 g of fat.

Is red pepper paste suitable for a vegan and gluten-free diet?

Red pepper paste is compatible with vegan and gluten-free diets. It is also suitable for vegetarian, Mediterranean, flexitarian, pescatarian, and omnivore eating patterns.

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Nutrition data compiled from USDA FoodData Central and scientific sources.