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High-fat spicy sauce
CALORIES
GI
POTASSIUM
FIBER
1 tablespoon (medium) of Butter chili flake sauce (14 g) has 100 calories. That works out to 717 calories per 100 g. It contains 0.3 g of carbs, 0.1 g of protein, 11.1 g of fat and 0.1 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: 100 g
717
KCAL / 100G
Carbs
1.9g
· 1% DV
Protein
0.8g
· 2% DV
Fat
79.1g
· 101% 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 1% · Protein 0% · Fat 99%
Vitamins
Vitamin A
684µg · 76% DV
Vitamin E
2.4mg · 16% DV
Vitamin D
1.5µg · 8% DV
B12
0.17µg · 7% DV
Minerals
Sodium
412mg · 18% DV
Selenium
1.8µg · 3% DV
Phosphorus
22mg · 3% DV
Calcium
24mg · 2% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 717 calories in 100 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.
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.
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
50.2g
MONOUNSATURATED
20.6g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Add it near the end of cooking or at serving time to preserve its aroma. Prolonged high heat can brown the butter too much and make the chili flakes taste bitter.
Chili flakes can scorch when left in very hot butter, producing a harsh, bitter flavor. Melt the butter over low to medium heat, then add the flakes after taking the pan off the heat.
Let it cool, transfer it to a clean sealed glass jar, and keep it refrigerated. Using a clean, dry spoon each time helps reduce contamination and maintain freshness.
Yes, it can be frozen in small portions. Freezing it in an ice-cube tray makes it easy to use one portion at a time without repeatedly thawing the whole batch.
Pair pasta with yogurt, a tomato-based sauce, or vegetables, then use the butter chili sauce as a finishing touch. This adds flavor without making the sauce dominate the meal.
Yogurt’s cool, lightly tangy character balances the heat of chili and softens the richness of butter. The combination works especially well with dumplings, legumes, and cooked vegetables.
Butter gives a creamy, rounded, dairy-rich flavor, while olive oil is generally more fruity and assertive. Butter-based chili sauce is especially suited to hot dishes, whereas olive-oil versions are common in salads and cold appetizers.
Rich, fatty sauces may cause fullness or reflux for some people before exercise. If eating close to training, use a small amount and consider your own digestive tolerance.
Eating it at night is not inherently harmful, but spicy and fatty foods can worsen heartburn or reflux in sensitive people. If this happens to you, limit it close to bedtime.
People with a milk allergy should avoid it, while those with lactose intolerance should consider their individual tolerance. It may also trigger symptoms in people sensitive to spicy foods or prone to reflux or gastritis.
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Nutrition data compiled from USDA FoodData Central and scientific sources.