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●Low GI

Butter pepper sauce Calories

Butter-based, low-carb sauce

CALORIES

520kcal

15low

POTASSIUM

140mg

FIBER

0.8g

Butter pepper sauce Nutrition Facts

Selected: 100 g

520

KCAL / 100G

Carbs

4.8g

· 4%

Protein

1.2g

· 1%

Fat

55g

· 95%

Fiber

0.8g

Butter pepper sauce Vitamins & Minerals

Vitamins

Vitamin A

420µg · 47% DV

Vitamin C

18mg · 20% DV

Vitamin E

1.6mg · 11% DV

B12

0.2µg · 8% DV

Minerals

Sodium

420mg · 18% DV

Iron

1mg · 6% DV

Phosphorus

32mg · 5% DV

Potassium ⭐

140mg · 4% DV

Butter pepper sauce Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

0.7

Low

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

Is Butter pepper sauce Processed?

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.

Does Butter pepper sauce Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Butter pepper sauce Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Butter pepper sauce Fat Profile

SATURATED

34g

MONOUNSATURATED

15g

POLYUNSATURATED

1.8g

⚖️

Omega 6:3 ratio 4.7:1

Above the ideal 4:1 (4.7:1).

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Butter pepper sauce — Frequently Asked Questions

How many calories are in butter pepper sauce, and what are its macros?

Butter pepper sauce provides 520 calories per 100 g. Per 100 g, it contains 55 g fat, 4.8 g carbs, and 1.2 g protein.

Is butter pepper sauce keto-friendly, and does it have a low glycemic index?

Yes, it is listed as compatible with keto diets. Its glycemic index is 15, which is low, and it contains 4.8 g carbohydrates per 100 g.

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Nutrition data compiled from USDA FoodData Central and scientific sources.