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Sriracha
Sriracha by Dr. Will's provides 76 kcal per 100 g, with 10.5 g of sugars and 1.2 g of protein. That is 40% less sugar than the average product in this category. Its Nutri-Score is B and it is classified as NOVA 3 (processed food). It is listed in the Sriracha sauces category and comes in a 525 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 76 kcal | 163 −53% |
| Total fat | 0.2 g | 7.2 −97% |
| Saturated fat | 0.1 g | 0.9 −88% |
| Carbohydrates | 16.2 g | 22.4 −28% |
| Total sugars | 10.5 g | 17.6 −40% |
| Added sugars | 0 g | 10.6 −100% |
| Dietary fiber | 1.4 g | 1.6 −14% |
| Protein | 1.2 g | 1.2 |
| Salt | 0.3 g | 5.5 −94% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 76 Sriracha sauces products on Foodmetria.
Compared with other sriracha sauces
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Red Peppers (36%), Water, Dates, Distilled Vinegar, Garlic, Habanero Chilli Puree (6%) (Habanero Chilli, Salt), Cornflour
Product details
- Quantity
- 525 g
- Labels & certifications
- No glutenVegetarianVegan
- Sold in
- United Kingdom
- Barcode
- 0787099923150
Prices reported by shoppers
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Frequently asked questions
How many calories are in Sriracha?
Sriracha contains 76 kcal per 100 g.
How much sugar is in Sriracha?
Sriracha has 10.5 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Sriracha healthy?
It has a Nutri-Score of B (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.
Is Sriracha vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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