Suree
Sauce piment Sriracha Suree
BARCODE:8850344004163
CATEGORIES:Condiments, Sauces, Hot Sauces, Sriracha Sauces, Groceries
COUNTRIES:France
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
Nutrient levels
Fat in low quantity (0.9%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in low quantity (0.2%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in high quantity (15.6%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in high quantity (4.6%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Sriracha sauces |
|---|---|---|
| Energy | ~ 392 kJ (95 kcal) | 517.875 kJ (126 kcal) (-24%) |
| Fat | 0.9 g | 1.795 g (-50%) |
| Saturated fat | 0.2 g | 0.301 g (-34%) |
| Carbohydrates | 20.4 g | 23.632 g (-14%) |
| Sugars | 15.6 g | 19.199 g (-19%) |
| Dietary fiber | ? | ? |
| Proteins | 0.7 g | 1.183 g (-41%) |
| Salt | 4.6 g | 5.533 g (-17%) |
| Sodium | 1.84 g | 2.205 g (-17%) |
| Fruits, vegetables and legumes | ~ 0 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 392 kJ (95 kcal) | ? (95 kcal) | ? |
| Fat | 0.9 g | 0.9 g | ? |
| Saturated fat | 0.2 g | 0.2 g | ? |
| Carbohydrates | 20.4 g | 20.4 g | ? |
| Sugars | 15.6 g | 15.6 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 0.7 g | 0.7 g | ? |
| Salt | 4.6 g | 4.6 g | ? |
| Sodium | 1.84 g | 1.84 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
eau, piment rouge 28%.sucz } ail, sel, stabilisant : E415, amidon mufiéi maïs, correcteur d'acidité : E260, conservateur : E211, colorant : E160c A conserver dans un endroit frais et sec*' au réfrigérateur (4 oc) après
Ingredient information
Water
61.2% (estimate)
Piment Rouge 28 Sucz Ail
19.4% (estimate)
Salt
2.3% (estimate)
Stabiliser
2.3% (estimate)
E415
2.3% (estimate)
Amidon Mufiei Mais
2.3% (estimate)
Acidity Regulator
2.3% (estimate)
E260
2.3% (estimate)
Preservative
2.3% (estimate)
E211
2.3% (estimate)
Colour
7.9% (estimate)
E160c A Conserver Dans Un Endroit Frais Et Sec Au Refrigerateur
2.3% (estimate)
4 Oc
2.3% (estimate)
Apres
5.6% (estimate)
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
Unknown
Vegan status unknown
Unrecognized: fr:piment-rouge-28-sucz-ail, fr:amidon-mufiei-mais, fr:4-oc, fr:apres
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: fr:piment-rouge-28-sucz-ail, fr:amidon-mufiei-mais, fr:4-oc, fr:apres
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E160c - Paprika extract
Additives
E415 - Xanthan gum
Ingredients
Colour
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E160c - Paprika extractColour
E160c - Paprika extractColour
No additive description is available yet.
E211 - Sodium benzoate EFSA overexposure risk: highPreservative
E211 - Sodium benzoate EFSA overexposure risk: highPreservative
SODIUM BENZOATE is a substance which has the chemical formula NaC7H5O2
E260 - Acetic acidPreservative
E260 - Acetic acidPreservative
ACETIC ACID, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
E415 - Xanthan gumEmulsifierStabiliserThickener
E415 - Xanthan gumEmulsifierStabiliserThickener
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Green-Score availability
We could not compute the Green-Score of this product because some data is missing.
A more precise category, ingredients list, origins or packaging data can unlock the computation.
Bonuses and maluses
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Packaging
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Forest footprint
Forest footprint
No deforestation risk
No ingredient associated with a deforestation risk.
Forest Footprint
The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption.
→ More information on the methodology
Forest Footprint grade:
A
No ingredient associated with a deforestation risk.
Total Forest Footprint:
0.000
m² per kg of food
Deforestation risk details
Labels
The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on August 26, 2017 at 5:57:51 AM UTC by kiliweb .
Last edit on March 17, 2026 at 11:16:51 AM UTC by new-nutrition-bot .
Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, teolemon.