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Chili Lime Rub — Nutrition Facts & Ingredients

UPC 47600003697 Manufacturer: B&G Foods North America, Inc. Herbs & Spices Updated Sep 27, 2026

Per serving (1 tsp, 2.5 g): 5 calories. Per 100 g: 200 calories, 0 g protein, 0 g fat.

Label highlights:

Nutrition Facts

Serving size1 tsp (2.5g)

Amount per servingCalories
5
% Daily Value*
Total Fat 0g 0%
Saturated Fat -- --
Trans Fat --
Cholesterol -- --
Sodium 260mg 11%
Total Carbohydrate 1g 0%
Protein 0g

* 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

200 calories in 100 g
Protein0 g
Carbohydrates40 g
Fat0 g
Sodium10400 mg
Vitamin A2400 mcg
Vitamin C96 mg

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Ingredients

Chili Pepper, Chipotle Chili Pepper, Citric Acid, Garlic, Lime Juice, Lime Oil, Maltodextrin, Natural Flavors, Onion, Paprika And Paprika Extractives, Red Bell Pepper, Rice Concentrate, Salt, Spices, Sugar

Frequently asked questions

How many calories are in Chili Lime Rub?

Per 100 g of Chili Lime Rub there are 200 calories.

How much protein is in Chili Lime Rub?

Per 100 g of Chili Lime Rub there are 0.0 g protein.

How many carbohydrates are in Chili Lime Rub?

Per 100 g of Chili Lime Rub there are 40.0 g carbohydrates.

How much sodium (salt) is in Chili Lime Rub?

Per 100 g of Chili Lime Rub there are 10400.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Chili Lime Rub?

The main ingredients in Chili Lime Rub are: Chili Pepper, Chipotle Chili Pepper, Citric Acid, Garlic, Lime Juice.

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Level of processing

3
Processed
15 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

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