RICHIN

Red Chilli In Brine — Nutrition Facts & Ingredients

UPC 715685101583 Manufacturer: Richin Trading Inc. Pickles, Olives, Peppers & Relishes Updated Sep 27, 2026

Per serving (0.25 cup, 30 g): 20 calories. Per 100 g: 67 calories, 3.3 g protein, 0 g fat.

Label highlights:

Nutrition Facts

Serving size0.25 cup (30g)

Amount per servingCalories
20
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol -- --
Sodium 50.1mg 2%
Total Carbohydrate 2.0g 1%
Protein 1.0g
Calcium 20.1mg 2%
Iron 0.4mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 g and custom amounts

Nutrition per amount

67 calories in 100 g
Protein3.3 g
Carbohydrates6.7 g
Fat0 g
Saturated fat0 g
Trans fat0 g
Sodium167 mg
Calcium67 mg
Iron1.2 mg
Vitamin A500 mcg
Vitamin C0 mg

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Ingredients

Citric Acid, Red Chilli, Salt, Sodium Benzoate As Preservative, Sodium Metabisulfite As Whitening, Water

Frequently asked questions

How many calories are in Red Chilli In Brine?

Per 100 g of Red Chilli In Brine there are 67 calories.

How much protein is in Red Chilli In Brine?

Per 100 g of Red Chilli In Brine there are 3.33 g protein.

How many carbohydrates are in Red Chilli In Brine?

Per 100 g of Red Chilli In Brine there are 6.67 g carbohydrates.

How much sodium (salt) is in Red Chilli In Brine?

Per 100 g of Red Chilli In Brine there are 167.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Red Chilli In Brine?

The main ingredients in Red Chilli In Brine are: Citric Acid, Red Chilli, Salt, Sodium Benzoate As Preservative, Sodium Metabisulfite As Whitening.

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Level of processing

3
Processed
6 ingredients · 2 food additives
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

Types of fat

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