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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Red food coloring provides no nutritional value and is used strictly for aesthetic purposes. While synthetic dyes like Red 40 are FDA-approved, some studies suggest they may be linked to hyperactivity in sensitive children. Natural versions derived from plants are generally considered a healthier alternative.
No, standard red food coloring contains 0 calories, 0g of protein, 0g of carbohydrates, and 0g of fat. It is a non-nutritive additive, meaning it does not contribute to your daily intake of macronutrients or vitamins.
Most synthetic red dyes, such as Red 40, are vegan as they are synthetically produced. However, some natural red dyes like 'Carmine' or 'Cochineal' are derived from insects and are not vegan. Always check the ingredient label to confirm the source of the pigment.
Most commercial red food colorings are gluten-free, consisting primarily of water, propylene glycol, and dyes. However, some brands may use carriers derived from grain or be processed in facilities with cross-contamination risks, so those with Celiac disease should look for a certified gluten-free label.
Liquid coloring is water-based and best for achieving pastel shades, though it can thin out delicate batters. Gel coloring is highly concentrated and provides a vibrant, deep red without adding significant moisture, making it the preferred choice for Red Velvet cakes and frostings.
In small amounts, red food coloring is tasteless. However, using large quantities of liquid dye to achieve a deep red can sometimes result in a slightly bitter or metallic aftertaste. Using a high-quality gel or 'no-taste' red coloring can help avoid this issue.
red food coloring is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 8 recipes featuring red food coloring with step-by-step instructions.
Browse recipes →Yes, natural alternatives like beet juice, pomegranate juice, or raspberry puree can be used. While these provide trace antioxidants and are chemical-free, the resulting color is often more muted and may change hue when exposed to the high heat of an oven.
Red food coloring should be stored in a cool, dry, and dark place, such as a pantry. Keeping it away from direct sunlight prevents the pigment from fading, and ensuring the cap is tightly sealed prevents liquid or gel versions from drying out.
While food coloring typically doesn't spoil in a way that causes illness, it can lose its potency over time. Liquid dyes generally remain effective for 2 to 4 years, while gels can last even longer; if the texture becomes chunky or the color fades significantly, it should be replaced.
To remove stains from skin, wash with soap and water or rub with a paste of baking soda and water. For countertops, a mixture of white vinegar and baking soda is usually effective at lifting the pigment without damaging the surface.