Salt has literally zero calories.

Spices and everything else in general have so little in them it doesn't matter. Something like seeds or pepper more so, but you're hardly going to add so many it changes anything.

Which is kind of the point: you look this stuff up once in order to get a sense of what you're actually doing, and quickly realize what is and isn't going to matter overall. If you're really concerned, you start from a fixed mass you'll season from, and then just use that up as you go.

i.e. if you know you'll be adjusting added sugar, then estimate the total amount of sugar you're comfortable putting in the meal up front, and work from that pool. If it's less, great.