Sauce

Sauce

Gravy, mushroom, dry, powder

16.4%
328 kcal

Energy

5.7%
4.0 g

Fat

11.8%
2.4 g

Saturates

3.6%
3.3 g

Sugar

274.2%
16.5 g

Salt

carbs
77%
fat
11%
protein
12%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 328 (1372 kJ)
16%
from Carbohydrate 259 (1083 kJ)
from Fat 36 (151 kJ)
from Protein 40 (167 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 64.7 g
23%
Dietary Fiber 4.8 g
16%
Starch ~
Sugars 3.3 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 4.0 g
6%
Saturated Fat 2.4 g
12%
Butyric Acid 0.0 mg
Caproic Acid 10.0 mg
Caprylic Acid 80.0 mg
Capric Acid 60.0 mg
Lauric Acid 480.0 mg
Tridecylic Acid ~
Myristic Acid 280.0 mg
Pentadecanoic Acid ~
Palmitic Acid 830.0 mg
Margaric Acid ~
Stearic Acid 600.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 1.3 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 130.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 1,140.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 10.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.1 g
Linoleic Acid 110.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 20.0 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 ~
Omega-3 Fatty Acids 20.0 mg
Omega-6 Fatty Acids 110.0 mg
Sterols % Daily Value
Cholesterol 3.0 mg
1%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 10.0 g
20%
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 3.3 g
Ash 18.0 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 24.4 mg
Vitamin A 1 IU
0%
Vitamin B1 (thiamine) 0.2 mg
13%
Vitamin B2 (riboflavin) 0.4 mg
24%
Vitamin B3 (niacin) 3.7 mg
19%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.1 mg
5%
Vitamin B9 (folate) 31 mcg
8%
Vitamin B12 (cobalamin) 1 mcg
12%
Vitamin C 7.0 mg
12%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 230.0 mg
23%
Copper 0.5 mg
27%
Fluoride ~
Iron 1.0 mg
6%
Magnesium 34.0 mg
9%
Manganese 0.4 mg
20%
Phosphorus 203.0 mg
20%
Potassium 262.0 mg
7%
Sodium 6,580.0 mg
274%
Zinc 1.5 mg
10%
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.