Sauce

Sauce

Gravy, chicken, canned, ready-to-serve

4%
79 kcal

Energy

8.2%
5.7 g

Fat

7.1%
1.4 g

Saturates

0.9%
0.8 g

Sugar

17.7%
1.1 g

Salt

carbs
27%
fat
63%
protein
10%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 79 (331 kJ)
4%
from Carbohydrate 22 (91 kJ)
from Fat 51 (215 kJ)
from Protein 8 (32 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 5.4 g
2%
Dietary Fiber 0.4 g
1%
Starch ~
Sugars 0.8 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 5.7 g
8%
Saturated Fat 1.4 g
7%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 40.0 mg
Pentadecanoic Acid ~
Palmitic Acid 980.0 mg
Margaric Acid ~
Stearic Acid 380.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 2.6 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 160.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 2,340.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 30.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.5 g
Linoleic Acid 1,420.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 70.0 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 0.0 g
Omega-3 Fatty Acids 70.0 mg
Omega-6 Fatty Acids 1,420.0 mg
Sterols % Daily Value
Cholesterol 2.0 mg
1%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 1.9 g
4%
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 85.3 g
Ash 1.6 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 3.7 mg
Vitamin A 3 IU
0%
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.0 mg
3%
Vitamin B3 (niacin) 0.4 mg
2%
Vitamin B5 (pantothenic acid) 0.0 mg
0%
Vitamin B6 (pyridoxine) 0.0 mg
1%
Vitamin B9 (folate) 2 mcg
1%
Vitamin B12 (cobalamin) 0 mcg
2%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 20.0 mg
2%
Copper 0.1 mg
5%
Fluoride ~
Iron 0.5 mg
3%
Magnesium 2.0 mg
1%
Manganese 0.2 mg
10%
Phosphorus 29.0 mg
3%
Potassium 109.0 mg
3%
Sodium 424.0 mg
18%
Zinc 0.8 mg
5%
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.