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Salsa
Salsa by Mark's Good Stuff provides 102 kcal per 100 g, with 12.7 g of sugars and 0 g of protein. That is 22% more sugar than the average product in this category. Its Nutri-Score is A and it is classified as NOVA 3 (processed food). It is listed in the Undefined category and comes in a 28 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 28.000000000000004g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 102 kcal | 29 kcal | 250 −59% | |
| Total fat | 0 g | 0 g | 0% | 13.7 −100% |
| Saturated fat | 0 g | 0 g | 0% | 7.8 −100% |
| Carbohydrates | 25.5 g | 7.1 g | 3% | 22.8 +12% |
| Total sugars | 12.7 g | 3.6 g | 10.4 +22% | |
| Dietary fiber | 0 g | 0 g | 0% | 4.8 −100% |
| Protein | 0 g | 0 g | 0% | 11.6 −100% |
| Salt | 0 g | 0 g | 0.7 −100% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 8760 Undefined products on Foodmetria.
Compared with other undefined
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
TOMATOES, ONIONS, SERRANO PEPPERS, GARLIC, SALT, JALAPENO PEPPERS, LIME JUICE, CILANTRO, AND SPICES.
Product details
- Quantity
- 28 g
- Serving size
- 28.000000000000004g
- Sold in
- United States
- Barcode
- 0041220983360
Prices reported by shoppers
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Frequently asked questions
How many calories are in Salsa?
Salsa contains 102 kcal per 100 g and about 29 kcal per serving (28.000000000000004g).
How much sugar is in Salsa?
Salsa has 12.7 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Salsa healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated February 24, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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