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Buffalo garlic sauce
Buffalo garlic sauce provides 100 kcal per 100 g, with 0 g of sugars and 0 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 4 (ultra-processed food). It is listed in the Sauces category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 100 kcal | 216 −54% |
| Total fat | 6.7 g | 13.9 −52% |
| Saturated fat | 0 g | 2.3 −100% |
| Carbohydrates | 6.7 g | 16.5 −60% |
| Total sugars | 0 g | 11.4 −100% |
| Dietary fiber | 0 g | 1.3 −100% |
| Protein | 0 g | 2.2 −100% |
| Salt | 6.7 g | 2.5 +169% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 2964 Sauces products on Foodmetria.
Compared with other sauces
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
VINEGAR, AGED RED CAYENNE PEPPERS, CANOLA OIL, SALT, NATURAL BUTTER FLAVOR, SUGAR, XANTHAN GUM, GARLIC, CITRIC ACID, SODIUM BENZOATE, GARLIC OIL
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- United States
- Barcode
- 0735995090261
Prices reported by shoppers
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Frequently asked questions
How many calories are in Buffalo garlic sauce?
Buffalo garlic sauce contains 100 kcal per 100 g.
How much sugar is in Buffalo garlic sauce?
Buffalo garlic sauce has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Buffalo garlic sauce healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Buffalo garlic sauce vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated August 6, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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