Sauce

Sauce

Tomato sauce, canned, no salt added

1.5%
29 kcal

Energy

0.3%
0.2 g

Fat

0.1%
0.0 g

Saturates

4.7%
4.3 g

Sugar

0.5%
0.0 g

Salt

carbs
79%
fat
6%
protein
15%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 29 (120 kJ)
1%
from Carbohydrate 27 (112 kJ)
from Fat 2 (7 kJ)
from Protein 5 (22 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 6.7 g
2%
Dietary Fiber 1.5 g
5%
Starch ~
Sugars 4.3 g
Sucrose 260.0 mg
Glucose 2,330.0 mg
Fructose 1,660.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 0.2 g
0%
Saturated Fat 0.0 g
0%
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 20.0 mg
Margaric Acid ~
Stearic Acid 7.0 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 28.0 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 0.1 g
Linoleic Acid 75.0 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 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 4.0 mg
Omega-6 Fatty Acids 75.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 1.3 g
3%
Essential Aminos
Histidine 22.0 mg
3%
Isoleucine 27.0 mg
2%
Leucine 38.0 mg
1%
Lysine 41.0 mg
2%
Methionine 8.0 mg
1%
Phenylalanine 40.0 mg
2%
Threonine 41.0 mg
3%
Tryptophan 10.0 mg
3%
Valine 27.0 mg
2%
Non-essential Aminos
Alanine 41.0 mg
Arginine 31.0 mg
Aspartic Acid 202.0 mg
Cystine 14.0 mg
Glutamic Acid 645.0 mg
Glycine 29.0 mg
Proline 23.0 mg
Serine 39.0 mg
Tyrosine 20.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 91.1 g
Ash 0.7 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.8 mg
Choline 9.9 mg
Vitamin A 433 IU
9%
Vitamin B1 (thiamine) 0.0 mg
2%
Vitamin B2 (riboflavin) 0.1 mg
4%
Vitamin B3 (niacin) 1.0 mg
5%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.1 mg
5%
Vitamin B9 (folate) 11 mcg
3%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 7.0 mg
12%
Vitamin D 0 IU
0%
Vitamin E 2 IU
7%
Vitamin K 3 mcg
4%
Minerals % Daily Value
Calcium 13.0 mg
1%
Copper 0.1 mg
6%
Fluoride 34.9 mcg
Iron 1.0 mg
6%
Magnesium 16.0 mg
4%
Manganese 0.1 mg
5%
Phosphorus 26.0 mg
3%
Potassium 331.0 mg
9%
Sodium 11.0 mg
0%
Zinc 0.2 mg
1%
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.