Cooking Sauces: Nutrition Facts and Calories
This category covers a wide range of liquid and semi-liquid flavourings used in cooking, including tomato-based sauces, stir-fry sauces, curry pastes, gravies, and marinades. These products are often used to add taste, colour, and moisture to dishes. When choosing cooking sauces, the ingredient list typically shows the main components, such as vegetables, fruits, oils, and flavourings. The order of ingredients indicates their relative quantities by weight. Nutrition labels provide information on energy, fat, saturated fat, carbohydrates, sugars, protein, and salt per serving. Some sauces may also provide information on fibre content. The NHS Eatwell Guide advises that free sugars should not exceed 5% of total dietary energy, and adults should consume no more than 6g of salt per day. Labels declare salt content, which can help in managing intake. All values are shown per 100 g so products can be compared.
51 products · values per 100 g
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