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STEAK SAUCE

Ketchup, Mustard, BBQ & Cheese Sauce PITTSBURGH DAD'S Branded
125 Calories
0g Protein
31.3g Carbs
0g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 125
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1,000mg 43%
Total Carbohydrate 31.3g 11%
Dietary Fiber 0g 0%
Total Sugars 25g
Protein 0g 0%
Vitamin D 0mcg 0%
Calcium 0mg 0%
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 0g 0%
Carbs 31.3g 100%
Fat 0g 0%

Vitamins

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

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 0 MG 0%
Sodium, Na 1,000 MG 43%

Nutrition Highlights

  • Very low in fat (0g per 100g).
  • Good source of Sodium, Na (43% DV).

About STEAK SAUCE

STEAK SAUCE is a moderate-calorie food with 125 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 0g of protein, 31.3g of carbohydrates, and 0g of fat. This food belongs to the Ketchup, Mustard, BBQ & Cheese Sauce category.

Ingredients

CRUSHED TOMATOES, HIGH FRUCTOSE CORN SYRUP, WATER, WORCESTERSHIRE SAUCE (DISTILLED WHITE VINEGAR, MOLASSES, WATER, SUGAR, ONIONS, ANCHOVIES, SALT, GARLIC, CLOVES, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT), CIDER VINEGAR, FRESH HORSERADISH, RED WINE VINEGAR, SALT, ONION, SPICES, XANTHAN GUM, GARLIC, CARMEL COLOR, NATURAL FLAVORINGS.

Dietary Information

STEAK SAUCE is considered low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in STEAK SAUCE include Sodium, Na (43% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 125 calories per 100 grams, STEAK SAUCE gets 0% of its calories from protein, 100% from carbohydrates, and 0% from fat. This is moderate, similar to many lean proteins and whole grains.

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