Sauce

Sauce

Tomato products, canned, sauce, spanish style

1.7%
33 kcal

Energy

0.4%
0.3 g

Fat

0.2%
0.0 g

Saturates

19.7%
1.2 g

Salt

carbs
78%
fat
5%
protein
16%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 33 (138 kJ)
2%
from Carbohydrate 29 (121 kJ)
from Fat 2 (10 kJ)
from Protein 6 (24 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 7.2 g
3%
Dietary Fiber 1.4 g
5%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 0.3 g
0%
Saturated Fat 0.0 g
0%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid ~
Tridecylic Acid ~
Myristic Acid 0.0 mg
Pentadecanoic Acid ~
Palmitic Acid 27.0 mg
Margaric Acid ~
Stearic Acid 10.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 1.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 39.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.1 g
Linoleic Acid 103.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 4.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid ~
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat 0.0 g
Omega-3 Fatty Acids 4.0 mg
Omega-6 Fatty Acids 103.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 1.4 g
3%
Essential Aminos
Histidine 23.0 mg
3%
Isoleucine 28.0 mg
2%
Leucine 40.0 mg
2%
Lysine 41.0 mg
2%
Methionine 7.0 mg
1%
Phenylalanine 30.0 mg
2%
Threonine 33.0 mg
3%
Tryptophan 10.0 mg
3%
Valine 29.0 mg
2%
Non-essential Aminos
Alanine 45.0 mg
Arginine 29.0 mg
Aspartic Acid 180.0 mg
Cystine 9.0 mg
Glutamic Acid 575.0 mg
Glycine 24.0 mg
Proline 32.0 mg
Serine 34.0 mg
Tyrosine 19.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 89.1 g
Ash 2.0 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 985 IU
20%
Vitamin B1 (thiamine) 0.1 mg
5%
Vitamin B2 (riboflavin) 0.1 mg
4%
Vitamin B3 (niacin) 1.3 mg
6%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.2 mg
9%
Vitamin B9 (folate) 14 mcg
4%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 8.6 mg
14%
Vitamin D 0 IU
0%
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 17.0 mg
2%
Copper 0.2 mg
8%
Fluoride ~
Iron 3.5 mg
19%
Magnesium 19.0 mg
5%
Manganese 0.2 mg
11%
Phosphorus 48.0 mg
5%
Potassium 369.0 mg
11%
Sodium 472.0 mg
20%
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.