![Sauce](https://foodnutri.com/web/img/foods/sauce.png)
Sauce
McDONALD'S, Spicy Buffalo Sauce
142 kcal
Energy
15.5 g
Fat
2.3 g
Saturates
0.0 g
Sugar
5.4 g
Salt
![carbs](https://foodnutri.com//web/img/carbs.png)
![fat](https://foodnutri.com//web/img/fat.png)
![protein](https://foodnutri.com//web/img/protein.png)
Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 142 (594 kJ) | |
from Carbohydrate | 7 (30 kJ) | |
from Fat | 139 (582 kJ) | |
from Protein | 2 (9 kJ) | |
from Alcohol | 0 (0 kJ) |
Carbohydrates % Daily Value | ||
---|---|---|
Total Carbohydrates | 1.8 g | |
Dietary Fiber | 1.5 g | |
Starch | ~ | |
Sugars | 0.0 g | |
Sucrose | 0.0 mg | |
Glucose | 0.0 mg | |
Fructose | 0.0 mg | |
Lactose | 0.0 mg | |
Maltose | 0.0 mg | |
Galactose | 0.0 mg |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 15.5 g | |
Saturated Fat | 2.3 g | |
Butyric Acid | ~ | |
Caproic Acid | ~ | |
Caprylic Acid | 0.0 mg | |
Capric Acid | 0.0 mg | |
Lauric Acid | 0.0 mg | |
Tridecylic Acid | ~ | |
Myristic Acid | 0.0 mg | |
Pentadecanoic Acid | 0.0 mg | |
Palmitic Acid | 1,527.0 mg | |
Margaric Acid | 0.0 mg | |
Stearic Acid | 641.0 mg | |
Arachidic Acid | 52.0 mg | |
Behenic Acid | 56.0 mg | |
Lignoceric Acid | ~ | |
Monounsaturated Fat | 3.2 g | |
Myristoleic Acid | 0.0 mg | |
15:1 | 0.0 mg | |
Palmitoleic Acid | 0.0 mg | |
16:1 c | ~ | |
16:1 t | ~ | |
17:1 | 0.0 mg | |
Oleic Acid | 3,190.0 mg | |
18:1 c | 3,190.0 mg | |
18:1 t | 0.0 mg | |
Gadoleic Acid | 33.0 mg | |
Erucic Acid | ~ | |
22:1 c | ~ | |
22:1 t | ~ | |
Nervonic Acid | ~ | |
Polyunsaturated Fat | 8.4 g | |
Linoleic Acid | 7,471.0 mg | |
18:2 CLAs | ~ | |
18:2 n-6 c,c | 7,414.0 mg | |
18:2 t,t | 56.0 mg | |
18:2 i | ~ | |
18:2 t | ~ | |
Linolenic Acid | 962.0 mg | |
alpha-Linolenic Acid | 962.0 mg | |
gamma-Linolenic acid | 0.0 mg | |
Parinaric Acid | ~ | |
Eicosadienoic Acid | 0.0 mg | |
Eicosatrienoic Acid | 0.0 mg | |
20:3 n-3 | ~ | |
Dihomo-gamma-linolenic acid | ~ | |
Arachidonic Acid | 0.0 mg | |
20:4 n-6 | ~ | |
Timnodonic Acid | ~ | |
Clupanodonic Acid | ~ | |
Docosahexaenoic Acid | ~ | |
Trans Fat | 0.1 g | |
Omega-3 Fatty Acids | 962.0 mg | |
Omega-6 Fatty Acids | 7,471.0 mg |
Sterols % Daily Value | ||
---|---|---|
Cholesterol | 0.0 mg | |
Phytosterols | ~ | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 0.5 g | |
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 | ~ |
Water | 76.0 g |
Ash | 6.2 g |
Caffiene | ~ |
Theobromine | ~ |
Vitamins % Daily Value | ||
---|---|---|
Betaine | ~ | |
Choline | ~ | |
Vitamin A | 1,028 IU | |
Vitamin B1 (thiamine) | 0.0 mg | |
Vitamin B2 (riboflavin) | 0.1 mg | |
Vitamin B3 (niacin) | 0.4 mg | |
Vitamin B5 (pantothenic acid) | 0.1 mg | |
Vitamin B6 (pyridoxine) | 0.2 mg | |
Vitamin B9 (folate) | 0 mcg | |
Vitamin B12 (cobalamin) | 0 mcg | |
Vitamin C | 0.0 mg | |
Vitamin D | ~ | |
Vitamin E | 4 IU | |
Vitamin K | ~ |
Minerals % Daily Value | ||
---|---|---|
Calcium | 9.0 mg | |
Copper | 0.0 mg | |
Fluoride | ~ | |
Iron | 0.4 mg | |
Magnesium | 6.0 mg | |
Manganese | 0.0 mg | |
Phosphorus | 11.0 mg | |
Potassium | 100.0 mg | |
Sodium | 2,140.0 mg | |
Zinc | 0.1 mg |
![Sauce](https://foodnutri.com/web/img/ids/665.png)
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.