Sauce, steak, tomato based
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 6.8 MG | 8% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 0.9 MG | 6% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 11.5 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 15 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 1.2 MG | 8% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 2.2 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 33 MG | 3% | |
| Potassium, K | 312 MG | 7% | |
| Sodium, Na | 1,647 MG | 72% | |
| Zinc, Zn | 0.3 MG | 3% | |
| Copper, Cu | 0.2 MG | 21% | |
| Manganese, Mn | 0.2 MG | 8% | |
| Selenium, Se | 0.8 UG | 1% |
Nutrition Highlights
- Low in calories with 95 kcal per 100g.
- Very low in fat (0.2g per 100g).
- Rich source of Sodium, Na (72% of Daily Value per 100g).
- Good source of Copper, Cu (21% DV).
About Sauce, steak, tomato based
Tomato-based steak sauce leans heavily on sugar and vinegar for its characteristic tangy-sweet punch. The carbohydrate content comes almost entirely from sweeteners and tomato solids, with very little fat or protein in the picture. Portion size matters here because the sugar adds up quickly when you pour generously.
Dietary Information
Sauce, steak, tomato based is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in Sauce, steak, tomato based include Sodium, Na (72% DV) , and Copper, Cu (21% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 95 calories per 100 grams, Sauce, steak, tomato based gets 5% of its calories from protein, 93% from carbohydrates, and 2% from fat. This is lower than most foods and comparable to fruits and vegetables.
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