Sauce

Sauce

Sauce, homemade, white, medium

7.4%
147 kcal

Energy

15.2%
10.6 g

Fat

14.3%
2.9 g

Saturates

4.9%
4.4 g

Sugar

14.8%
0.9 g

Salt

carbs
25%
fat
65%
protein
10%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 147 (615 kJ)
7%
from Carbohydrate 37 (154 kJ)
from Fat 96 (401 kJ)
from Protein 15 (64 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 9.2 g
3%
Dietary Fiber 0.2 g
1%
Starch ~
Sugars 4.4 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 10.6 g
15%
Saturated Fat 2.9 g
14%
Butyric Acid 60.0 mg
Caproic Acid 36.0 mg
Caprylic Acid 20.0 mg
Capric Acid 47.0 mg
Lauric Acid 52.0 mg
Tridecylic Acid ~
Myristic Acid 209.0 mg
Pentadecanoic Acid ~
Palmitic Acid 1,555.0 mg
Margaric Acid ~
Stearic Acid 869.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 4.4 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 42.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 4,375.0 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 2.9 g
Linoleic Acid 2,713.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 148.0 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 148.0 mg
Omega-6 Fatty Acids 2,713.0 mg
Sterols % Daily Value
Cholesterol 7.0 mg
2%
Phytosterols 29.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 3.8 g
8%
Essential Aminos
Histidine 83.0 mg
10%
Isoleucine 186.0 mg
16%
Leucine 300.0 mg
12%
Lysine 243.0 mg
11%
Methionine 77.0 mg
7%
Phenylalanine 148.0 mg
7%
Threonine 138.0 mg
12%
Tryptophan 43.0 mg
14%
Valine 205.0 mg
14%
Non-essential Aminos
Alanine 105.0 mg
Arginine 111.0 mg
Aspartic Acid 233.0 mg
Cystine 28.0 mg
Glutamic Acid 642.0 mg
Glycine 65.0 mg
Proline 297.0 mg
Serine 166.0 mg
Tyrosine 148.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 74.9 g
Ash 1.5 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 14.2 mg
Vitamin A 377 IU
8%
Vitamin B1 (thiamine) 0.1 mg
5%
Vitamin B2 (riboflavin) 0.2 mg
11%
Vitamin B3 (niacin) 0.4 mg
2%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 8 mcg
2%
Vitamin B12 (cobalamin) 0 mcg
5%
Vitamin C 0.8 mg
1%
Vitamin D 48 IU
12%
Vitamin E 0 IU
1%
Vitamin K 1 mcg
1%
Minerals % Daily Value
Calcium 118.0 mg
12%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.3 mg
2%
Magnesium 14.0 mg
4%
Manganese 0.0 mg
2%
Phosphorus 98.0 mg
10%
Potassium 156.0 mg
4%
Sodium 354.0 mg
15%
Zinc 0.4 mg
3%
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.