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Sweet and mildly spicy sauce, popular in Asian cuisine.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Sweet Chilli Sauce (30 g) has 66 calories. That works out to 220 calories per 100 g. It contains 16.2 g of carbs, 0.2 g of protein, 0.1 g of fat and 0.2 g of fiber. Its glycemic index is 60 (high), so it raises blood sugar quickly.
Selected: 2 tablespoon (medium) · 30 g
66
KCAL / 30G
Carbs
16.2g
· 6% DV
Protein
0.2g
· 0% DV
Fat
0.1g
· 0% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 97% · Protein 1% · Fat 2%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 66 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 16.2 g | 6% |
| Fiber | 0.2 g | 1% |
| Protein | 0.2 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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 66 kcal |
| 1 teaspoon (mini) | 5 g | 11 kcal |
| 1 tablespoon (small) | 15 g | 33 kcal |
| 1 ounce (medium) | 28 g | 62 kcal |
| 3 tablespoon (large) | 45 g | 99 kcal |
| 1 pack (small) | 50 g | 110 kcal |
| 100 g | 100 g | 220 kcal |
| 1 pack (large) | 100 g | 220 kcal |
| 1 cup (large) | 240 g | 528 kcal |
Calculated from 220 calories per 100 g.
Sweet chilli sauce is usually made with chilli peppers, sugar, vinegar and garlic. Recipes and bottled versions vary; some include starch to thicken the sauce, so the ingredient list differs between products.
Use sweet chilli sauce as a dip, glaze, marinade or finishing sauce. It works particularly well with chicken, vegetables, noodles and fried snacks; adding it near the end of cooking helps preserve its sweet, tangy flavour.
Sweet chilli sauce is usually mildly spicy, with sweetness balancing the chilli heat. The heat level varies by brand, so try a small amount first and add more at the table if you want a stronger kick.
Sweet chilli sauce pairs well with spring rolls, fried snacks, grilled chicken, prawns and roasted vegetables. You can also use it in wraps or sandwiches when you want a sweet-and-spicy contrast with savoury fillings.
To make sweet chilli sauce, simmer chopped chillies and garlic with sugar, vinegar and water until the mixture thickens. Blend it for a smoother texture, or stir in a little starch while cooking if you prefer a thicker dip.
Yes, refrigerate sweet chilli sauce after opening and keep the cap tightly closed. Use a clean spoon when serving, and follow the storage instructions and use-by date on the bottle.
No, sweet chilli sauce is not the same as sriracha. Sweet chilli sauce is distinctly sweet and usually milder, while sriracha is hotter, more garlicky and less sweet; swapping one for the other changes a dish's flavour.
For a quick substitute, mix chilli, vinegar, garlic and a little sugar to approximate sweet chilli sauce. Sriracha can add heat, but it is less sweet, so adjust the flavour rather than using it as a direct match.
Yes, sweet chilli sauce works as a chicken marinade and gives the cooked surface a sweet, spicy glaze. Because its sugar can caramelise and burn over high heat, reserve some sauce to brush on near the end of cooking.
Yes, the sugar and carbohydrates in sweet chilli sauce can raise blood sugar. Keeping the portion modest may help; if you have diabetes, ask your doctor or dietitian how to fit it into your eating plan.
Vitamins
Vitamin C
1.5mg · 2% DV
B6
0.01mg · 1% DV
B1
0mg · 0% DV
B2
0mg · 0% DV
Minerals
Sodium
270mg · 12% DV
Copper
0.01mg · 1% DV
Manganese
0.01mg · 0% DV
Potassium ⭐
12mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 66 calories in 2 tablespoon (medium) (30 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.
Sweet chilli sauce is a glossy, sweet-and-tangy condiment associated with Thai cooking. It is commonly made with chilli, sugar and vinegar, often with garlic, and may contain small pieces of pepper. Its gentle heat and sticky texture make it an easy dip or finishing sauce.
In Thailand it is often served alongside snacks such as fried chicken, while around the world it is also used with spring rolls, grilled foods and sandwiches. The nutrition profile is mostly carbohydrate, with very little protein or fat; it provides 54 g of carbohydrate per 100 g. A little goes a long way, so use it sparingly or brighten it with lime juice when serving with rich or fried food.
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.
No known major allergens
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
SATURATED
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.02g
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Nutrition data compiled from USDA FoodData Central and scientific sources.