Sauce

Sauce

USDA Commodity, salsa

1.8%
36 kcal

Energy

0.3%
0.2 g

Fat

0.1%
0.0 g

Saturates

17.9%
1.1 g

Salt

carbs
78%
fat
6%
protein
17%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 36 (151 kJ)
2%
from Carbohydrate 28 (117 kJ)
from Fat 2 (8 kJ)
from Protein 6 (25 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 7.0 g
3%
Dietary Fiber 1.4 g
5%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
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 1.0 mg
Pentadecanoic Acid ~
Palmitic Acid 24.0 mg
Margaric Acid ~
Stearic Acid 3.0 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 16.0 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 106.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 1.0 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 1.0 mg
Omega-6 Fatty Acids 106.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 1.5 g
3%
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 89.7 g
Ash 1.6 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 550 IU
11%
Vitamin B1 (thiamine) 0.1 mg
3%
Vitamin B2 (riboflavin) 0.0 mg
2%
Vitamin B3 (niacin) 1.1 mg
5%
Vitamin B5 (pantothenic acid) ~
Vitamin B6 (pyridoxine) 0.1 mg
7%
Vitamin B9 (folate) 19 mcg
5%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 4.0 mg
7%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 12.0 mg
1%
Copper 0.1 mg
5%
Fluoride ~
Iron 2.2 mg
12%
Magnesium 16.0 mg
4%
Manganese ~
Phosphorus 30.0 mg
3%
Potassium 270.0 mg
8%
Sodium 430.0 mg
18%
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.