Sauce

Sauce

Sauce, cheese, dry, powder

22.4%
448 kcal

Energy

36.3%
25.4 g

Fat

60.3%
12.1 g

Saturates

27.9%
25.1 g

Sugar

154.7%
9.3 g

Salt

carbs
30%
fat
50%
protein
20%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 448 (1874 kJ)
22%
from Carbohydrate 135 (564 kJ)
from Fat 229 (959 kJ)
from Protein 91 (380 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 33.7 g
12%
Dietary Fiber 1.1 g
4%
Starch ~
Sugars 25.1 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 25.4 g
36%
Saturated Fat 12.1 g
60%
Butyric Acid 540.0 mg
Caproic Acid 270.0 mg
Caprylic Acid 140.0 mg
Capric Acid 350.0 mg
Lauric Acid 280.0 mg
Tridecylic Acid ~
Myristic Acid 1,710.0 mg
Pentadecanoic Acid ~
Palmitic Acid 5,840.0 mg
Margaric Acid ~
Stearic Acid 2,470.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 8.4 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 540.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 7,640.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 3.7 g
Linoleic Acid 3,260.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 400.0 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 400.0 mg
Omega-6 Fatty Acids 3,260.0 mg
Sterols % Daily Value
Cholesterol 51.0 mg
17%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 22.7 g
45%
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 4.1 g
Ash 14.1 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 55.8 mg
Vitamin A 238 IU
5%
Vitamin B1 (thiamine) 0.2 mg
11%
Vitamin B2 (riboflavin) 0.5 mg
28%
Vitamin B3 (niacin) 0.3 mg
2%
Vitamin B5 (pantothenic acid) 1.0 mg
10%
Vitamin B6 (pyridoxine) 0.1 mg
5%
Vitamin B9 (folate) 13 mcg
3%
Vitamin B12 (cobalamin) 1 mcg
13%
Vitamin C 1.0 mg
2%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 1 mcg
1%
Minerals % Daily Value
Calcium 795.0 mg
80%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.4 mg
2%
Magnesium 44.0 mg
11%
Manganese 0.0 mg
1%
Phosphorus 597.0 mg
60%
Potassium 519.0 mg
15%
Sodium 3,712.0 mg
155%
Zinc 2.5 mg
17%
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.