Sauce

Sauce

Gravy, instant turkey, dry

20.5%
409 kcal

Energy

20.9%
14.7 g

Fat

24.7%
4.9 g

Saturates

8.4%
7.6 g

Sugar

170.4%
10.2 g

Salt

carbs
56%
fat
32%
protein
11%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 409 (1711 kJ)
20%
from Carbohydrate 230 (964 kJ)
from Fat 132 (552 kJ)
from Protein 47 (196 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 57.6 g
21%
Dietary Fiber 3.8 g
13%
Starch ~
Sugars 7.6 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 14.7 g
21%
Saturated Fat 4.9 g
25%
Butyric Acid 44.0 mg
Caproic Acid 28.0 mg
Caprylic Acid 18.0 mg
Capric Acid 49.0 mg
Lauric Acid 72.0 mg
Tridecylic Acid ~
Myristic Acid 322.0 mg
Pentadecanoic Acid ~
Palmitic Acid 3,004.0 mg
Margaric Acid ~
Stearic Acid 1,234.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 5.3 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 349.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 4,744.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 70.0 mg
Erucic Acid 36.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 4.5 g
Linoleic Acid 4,023.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 426.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 29.0 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 ~
Omega-3 Fatty Acids 426.0 mg
Omega-6 Fatty Acids 4,023.0 mg
Sterols % Daily Value
Cholesterol 24.0 mg
8%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 11.7 g
23%
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 5.2 g
Ash 10.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 23.9 mg
Vitamin A 63 IU
1%
Vitamin B1 (thiamine) 0.1 mg
9%
Vitamin B2 (riboflavin) 0.3 mg
16%
Vitamin B3 (niacin) 1.2 mg
6%
Vitamin B5 (pantothenic acid) 0.6 mg
6%
Vitamin B6 (pyridoxine) 0.2 mg
10%
Vitamin B9 (folate) 45 mcg
11%
Vitamin B12 (cobalamin) 0 mcg
6%
Vitamin C 0.9 mg
2%
Vitamin D 0 IU
0%
Vitamin E 1 IU
4%
Vitamin K 2 mcg
3%
Minerals % Daily Value
Calcium 115.0 mg
12%
Copper 0.2 mg
8%
Fluoride ~
Iron 9.6 mg
53%
Magnesium 30.0 mg
8%
Manganese 0.2 mg
9%
Phosphorus 203.0 mg
20%
Potassium 306.0 mg
9%
Sodium 4,090.0 mg
170%
Zinc 1.1 mg
8%
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.