Skip to content
Vytal
ScanTrainingBodyWidgetsInsightsShareFAQ
EN
EnglishDeutschไทย
Open appSign inGet started
Vytal

Every meal. Every set. One clear picture.

Foods

  • Chicken breast
  • Egg
  • Rolled oats
  • All 1,100+ foods

Exercises

  • Barbell bench press
  • Barbell full squat
  • Barbell deadlift
  • All 1,500+ exercises

Plans

  • Push / Pull / Legs
  • Hyrox Prep
  • 4-Day Upper / Lower
  • All 50+ plans

Help

  • FAQ
  • Contact
  • Discord
EN
EnglishDeutschไทย

© 2026 Vytal

PrivacyCookiesTerms
All foodsCompare
Nam prik noom

Nam prik noom

northern Thai roasted green chili dip · Sauces & condiments

Also known as green chili dip, น้ำพริกหนุ่ม

High in sodium

Nam prik noom has 45 kcal and 1.6 g protein per 100 g, with 9 g carbs and 0.5 g fat. One tbsp (15 g) has 7 kcal and 0.2 g protein.

Calories per 100 g
45kcal
Protein per 100 g
1.6g
Carbs per 100 g
9g
Fat per 100 g
0.5g

Per 100 g.

Nutrition facts

Nutrition facts for Nam prik noom, per 100 g and per tbsp (15 g)
Per 100 gPer tbsp (15 g)
Calories45 kcal7 kcal
Protein1.6 g0.2 g
Carbohydrates9 g1.4 g
Sugar4.5 g0.7 g
Fiber2 g0.3 g
Fat0.5 g0.1 g
Sodium900 mgHigh135 mg
Potassium280 mg42 mg
Calcium20 mg3 mg
Iron0.6 mg0.1 mg

“High” marks 20% or more of the FDA daily value in 100 g, the threshold nutrition labels use. For protein and fiber that is a plus; saturated fat and sodium are limits rather than targets.

Where the calories come from

  • 14%Protein
  • 76%Carbs
  • 10%Fat

3.6 g protein per 100 kcal

Added to todayNam prik noom · 7 kcal

Track it in Vytal, free

Log by weight, portion or photo and see it against calorie and protein targets built for you.

Create free account

More sauces & condiments

  • Nam prik ong120 kcal per 100 g
  • Nam prik kapi90 kcal per 100 g
  • Miso paste182 kcal per 100 g
  • Tonkatsu sauce130 kcal per 100 g
  • Gochujang222 kcal per 100 g
  • Doenjang182 kcal per 100 g
  • Ssamjang240 kcal per 100 g
  • Ketchup101 kcal per 100 g

All 53 sauces & condiments

Typical reference values from public food composition databases. Brands, recipes and preparation vary, so a packaged product’s label is the better source for that product. Where these numbers come from