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Tomato and pepper based sauteed breakfast sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Sautéed breakfast sauce (35 g) has 24 calories. That works out to 68 calories per 100 g. It contains 2.4 g of carbs, 0.6 g of protein, 1.4 g of fat and 0.6 g of fiber. Its 7.7 mg of Vitamin C covers 9% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 35 g
24
KCAL / 35G
Carbs
2.4g
· 1% DV
Protein
0.6g
· 1% DV
Fat
1.4g
· 2% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 39% · Protein 10% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 24 kcal | |
| Total fat | 1.4 g | 2% |
| Saturated fat | 0.2 g | 1% |
| Trans fat | 0 g | |
| Sodium | 112 mg | 5% |
| Total carbohydrate | 2.4 g | 1% |
| Fiber | 0.6 g | 2% |
| Protein | 0.6 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 35 g | 24 kcal |
| 1 tablespoon (small) | 18 g | 12 kcal |
| 1 piece (mini) | 25 g | 17 kcal |
| 1 serving (small) | 50 g | 34 kcal |
| 4 tablespoon (large) | 70 g | 48 kcal |
| 1 serving (medium) | 90 g | 61 kcal |
| 100 g | 100 g | 68 kcal |
| 1 serving (large) | 140 g | 95 kcal |
| 1 cup (medium) | 240 g | 163 kcal |
Calculated from 68 calories per 100 g.
Sautéed breakfast sauce is a cooked tomato-and-pepper sauce, often seasoned with onion, oil, and spices. It is commonly served with bread or eggs, and recipes vary from a smooth spread to a chunky relish.
To make sautéed breakfast sauce, soften chopped onion and peppers in a little oil, add tomatoes, and cook until the mixture thickens. Season to taste; blend it after cooking if you prefer a smooth sauce.
Tomatoes and peppers are the core ingredients in sautéed breakfast sauce. Many recipes also include onion, garlic, oil, salt, and spices, but the exact mix varies, so there is no single required recipe.
Not necessarily. Sautéed breakfast sauce and menemen sauce can share tomatoes and peppers, but menemen sauce is usually cooked with eggs, while sautéed breakfast sauce can also be served as a spread or used in other dishes.
Yes, you can heat sautéed breakfast sauce in a pan, make wells in it, and crack eggs into them. Cover the pan until the whites set, or stir the eggs through the sauce for a scramble.
Sautéed breakfast sauce goes well with toast, flatbread, and eggs. You can also serve it alongside cheese and olives at breakfast or spread a thin layer inside a sandwich.
Sautéed breakfast sauce generally keeps for 3–4 days in a clean, airtight container in the refrigerator. Cool it promptly after cooking, and discard it if you notice mold, an off smell, or an unusual change in texture.
Yes, sautéed breakfast sauce freezes well. Divide it into meal-sized portions in freezer-safe containers, then thaw it in the refrigerator and heat it thoroughly before serving.
Simmer sautéed breakfast sauce uncovered so excess liquid can evaporate. If the tomatoes are especially juicy, drain some of their liquid before cooking; stirring occasionally helps the sauce thicken without scorching.
Add chili flakes, fresh hot peppers, or a little cayenne while sautéing the vegetables. Start with a small amount, taste the sauce as it cooks, and add more only if you want stronger heat.
Vitamins
Vitamin C
7.7mg · 9% DV
Vitamin E
0.42mg · 3% DV
Vitamin K
2.97µg · 2% DV
B6
0.04mg · 2% DV
Minerals
Sodium
112mg · 5% DV
Copper
0.02mg · 2% DV
Potassium ⭐
74mg · 2% DV
Manganese
0.04mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 24 calories in 2 tablespoon (medium) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sautéed breakfast sauce is a cooked tomato-and-pepper mixture, made by softening the vegetables in a pan until they form a spoonable sauce. Recipes vary in seasoning and consistency, from fairly chunky to smooth and rich.
In Turkey, it is served at breakfast with bread, often alongside eggs, olives or cheese; it can also be stirred into eggs as they cook. Its gently sweet, savoury flavour makes it useful as a simple spread or side. It contains some fibre from the vegetables as well as fat from sautéing, and provides 68 calories per 100 g. For a lighter version, use less oil, and pair it with wholegrain bread or eggs for a more filling meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.2g
MONOUNSATURATED
0.75g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.