Sauce

Sauce

Sauce, hoisin, ready-to-serve

11%
220 kcal

Energy

4.8%
3.4 g

Fat

2.8%
0.6 g

Saturates

30.3%
27.3 g

Sugar

67.3%
4.0 g

Salt

carbs
80%
fat
14%
protein
6%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 220 (920 kJ)
11%
from Carbohydrate 176 (738 kJ)
from Fat 31 (128 kJ)
from Protein 13 (55 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 44.1 g
16%
Dietary Fiber 2.8 g
9%
Starch ~
Sugars 27.3 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 3.4 g
5%
Saturated Fat 0.6 g
3%
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 0.0 mg
Pentadecanoic Acid ~
Palmitic Acid 368.0 mg
Margaric Acid ~
Stearic Acid 170.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 1.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 963.0 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 1.7 g
Linoleic Acid 1,524.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 175.0 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 175.0 mg
Omega-6 Fatty Acids 1,524.0 mg
Sterols % Daily Value
Cholesterol 3.0 mg
1%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 3.3 g
7%
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 44.2 g
Ash 5.0 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 8.0 mg
Vitamin A 6 IU
0%
Vitamin B1 (thiamine) 0.0 mg
0%
Vitamin B2 (riboflavin) 0.2 mg
13%
Vitamin B3 (niacin) 1.2 mg
6%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 23 mcg
6%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.4 mg
1%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 1 mcg
1%
Minerals % Daily Value
Calcium 32.0 mg
3%
Copper 0.1 mg
6%
Fluoride ~
Iron 1.0 mg
6%
Magnesium 24.0 mg
6%
Manganese 0.3 mg
13%
Phosphorus 38.0 mg
4%
Potassium 119.0 mg
3%
Sodium 1,615.0 mg
67%
Zinc 0.3 mg
2%
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.