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SAUCE

Prepared Pasta & Pizza Sauces Mizkan Americas, Inc. Branded
115 Calories
3.3g Protein
3.3g Carbs
8.2g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 115
% Daily Value*
Total Fat 8.2g 11%
Saturated Fat 4.1g 21%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 623mg 27%
Total Carbohydrate 3.3g 1%
Dietary Fiber 0g 0%
Total Sugars 1.6g
Protein 3.3g 7%
Vitamin D 0mcg 0%
Calcium 66mg 5%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 3.3g 22%
Carbs 3.3g 22%
Fat 8.2g 56%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 66 MG 5%
Iron, Fe 0 MG 0%
Sodium, Na 623 MG 27%

Nutrition Highlights

  • Low in calories with 115 kcal per 100g.
  • Good source of Sodium, Na (27% DV).

About SAUCE

SAUCE is a moderate-calorie food with 115 calories per 100-gram serving. Its primary macronutrient source is fat, providing 3.3g of protein, 3.3g of carbohydrates, and 8.2g of fat. This food belongs to the Prepared Pasta & Pizza Sauces category.

Ingredients

WATER, MUSHROOM, PARMESAN AND ROMANO CHEESES [PART-SKIM MILK, CHEESE CULTURES (FROM BARLEY), SALT, ENZYMES], CREAM, BUTTER (CREAM, SALT), SOYBEAN OIL, MODIFIED CORN STARCH, PORTOBELLA MUSHROOM, ENZYME MODIFIED EGG YOLKS, SHERRY WINE, SALT, WHEY, AUTOLYZED YEAST EXTRACT, DISODIUM PHOSPHATE, XANTHAN GUM, WHEY PROTEIN CONCENTRATE, GARLIC POWDER, NATURAL FLAVOR.

Dietary Information

SAUCE is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.

Notable micronutrients in SAUCE include Sodium, Na (27% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 115 calories per 100 grams, SAUCE gets 11% of its calories from protein, 11% from carbohydrates, and 64% from fat. This is moderate, similar to many lean proteins and whole grains.

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