Sauce

Sauce

Dip, cheese with chili peppers, ready-to-serve

4.9%
97 kcal

Energy

11.6%
8.1 g

Fat

14.7%
2.9 g

Saturates

2.5%
2.3 g

Sugar

34.3%
2.1 g

Salt

carbs
10%
fat
74%
protein
15%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 97 (408 kJ)
5%
from Carbohydrate 10 (43 kJ)
from Fat 73 (305 kJ)
from Protein 15 (61 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 2.6 g
1%
Dietary Fiber 0.3 g
1%
Starch ~
Sugars 2.3 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 8.1 g
12%
Saturated Fat 2.9 g
15%
Butyric Acid 106.0 mg
Caproic Acid 26.0 mg
Caprylic Acid 33.0 mg
Capric Acid 61.0 mg
Lauric Acid 43.0 mg
Tridecylic Acid ~
Myristic Acid 388.0 mg
Pentadecanoic Acid ~
Palmitic Acid 1,431.0 mg
Margaric Acid ~
Stearic Acid 620.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 1.9 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 85.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 1,768.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 11.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 2.9 g
Linoleic Acid 2,527.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 355.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.1 g
Omega-3 Fatty Acids 355.0 mg
Omega-6 Fatty Acids 2,527.0 mg
Sterols % Daily Value
Cholesterol 9.0 mg
3%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 3.6 g
7%
Essential Aminos
Histidine ~
Isoleucine ~
Leucine ~
Lysine ~
Methionine ~
Phenylalanine ~
Threonine ~
Tryptophan ~
Valine ~
Non-essential Aminos
Alanine ~
Arginine ~
Aspartic Acid ~
Cystine ~
Glutamic Acid ~
Glycine ~
Proline ~
Serine ~
Tyrosine ~
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 83.2 g
Ash 2.6 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 7.9 mg
Vitamin A 177 IU
4%
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.1 mg
6%
Vitamin B3 (niacin) 0.2 mg
1%
Vitamin B5 (pantothenic acid) 0.2 mg
2%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 6 mcg
2%
Vitamin B12 (cobalamin) 0 mcg
4%
Vitamin C 10.0 mg
17%
Vitamin D 2 IU
1%
Vitamin E 1 IU
3%
Vitamin K 11 mcg
14%
Minerals % Daily Value
Calcium 118.0 mg
12%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.2 mg
1%
Magnesium 9.0 mg
2%
Manganese 0.0 mg
1%
Phosphorus 80.0 mg
8%
Potassium 93.0 mg
3%
Sodium 824.0 mg
34%
Zinc 0.5 mg
3%
Sauce

About Sauce

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans. Sauces need a liquid component, but some sauces may contain more solid elements than liquid. Read More

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans. Sauces need a liquid component, but some sauces may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world. Sauces may be used for savory dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce. Some sauces are industrial inventions like Worcestershire sauce, HP sauce, or nowadays mostly bought ready-made like soy sauce or ketchup, others still are freshly prepared by the cook. Sauces for salads are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A cook who specializes in making sauces is a saucier.