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Likely an oil-based, seasoned mixed sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Diya sauce (15 g) has 48 calories. That works out to 320 calories per 100 g. It contains 2.7 g of carbs, 0.2 g of protein, 4.1 g of fat and 0.1 g of fiber. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
48
KCAL / 15G
Carbs
2.7g
· 1% DV
Protein
0.2g
· 0% DV
Fat
4.1g
· 5% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 22% · Protein 2% · Fat 76%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 48 kcal | |
| Total fat | 4.1 g | 5% |
| Saturated fat | 0.57 g | 3% |
| Trans fat | 0.02 g | |
| Sodium | 117 mg | 5% |
| Total carbohydrate | 2.7 g | 1% |
| Fiber | 0.1 g | 0% |
| Protein | 0.2 g | 0% |
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 |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 48 kcal |
| 1 teaspoon (small) | 5 g | 16 kcal |
| 1 serving (small) | 20 g | 64 kcal |
| 2 tablespoon (double) | 30 g | 96 kcal |
| 1 serving (large) | 40 g | 128 kcal |
| 3 tablespoon (triple) | 45 g | 144 kcal |
| 0.25 cup (quarter) | 60 g | 192 kcal |
| 100 g | 100 g | 320 kcal |
| ½ cup (half) | 120 g | 384 kcal |
Calculated from 320 calories per 100 g.
Diya sauce is a processed, likely oil-based seasoned sauce. The name does not point to one widely standardized recipe, so its exact ingredients, flavor, and intended uses can differ between products or recipes.
Diya sauce is likely made with oil and seasonings, but its exact ingredient list is not fixed by the name. Recipes and commercial versions can differ, so the name alone cannot identify every ingredient.
Diya sauce tastes savory and seasoned, but there is no single flavor profile tied to the name. The oil and spice blend determine whether a particular version tastes mild, tangy, or strongly spiced.
Use Diya sauce as a condiment, either drizzled over a dish or served alongside it for dipping. Start with a small amount, since an oil-based seasoned sauce can quickly dominate a milder food.
Diya sauce is not necessarily spicy; its heat depends on the peppers and seasonings in that particular version. Taste a little before adding it to a meal if you prefer to avoid strong heat.
Yes, Diya sauce can be used as a marinade if its flavor suits the food. Because it is likely oil-based, coat the ingredients lightly and avoid assuming it contains enough salt or acidity on its own.
Yes, you can cook with Diya sauce, though prolonged high heat may change the aroma of its seasonings. For a more pronounced fresh flavor, stir it into a dish near the end of cooking or serve it on the side.
Store Diya sauce according to the package directions and use a clean utensil each time. If the instructions do not say otherwise, keep it sealed in the refrigerator after opening to help maintain its quality.
Freezing Diya sauce is usually unnecessary and may change its texture, especially if the oil and other ingredients separate. If you do freeze it, thaw it in the refrigerator and stir it well before using.
There is no exact substitute for Diya sauce because its recipe is not standardized. Choose another seasoned sauce with a similar level of richness and heat, then add it gradually so it does not overwhelm the dish.
Vitamins
Vitamin E
0.42mg · 3% DV
Vitamin K
2.7µg · 2% DV
Biotin
0.22µg · 1% DV
B2
0.01mg · 1% DV
Minerals
Sodium
117mg · 5% DV
Copper
0.01mg · 1% DV
Phosphorus
3.6mg · 1% DV
Potassium ⭐
17mg · 1% DV
Manganese
0.01mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 48 calories in 1 tablespoon (medium) (15 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.
Diya sauce is a prepared, seasoned mixed sauce rather than a dish with one widely established traditional recipe. It is likely oil-based, and its exact ingredients and flavour can vary by product, so check the label if you need to know what is in a particular jar or bottle.
Its oil-rich character makes it a useful finishing sauce: try a little in a sandwich, with grilled vegetables, or alongside bread and savoury snacks. The flavour will depend on the seasoning, so start with a small amount and adjust to taste. Nutritionally, it is relatively energy-dense, providing 320 calories per 100 g. For a lighter meal, use it sparingly and pair it with vegetables or a simple protein.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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 3
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
0.57g
MONOUNSATURATED
2.28g
POLYUNSATURATED
1.03g
Omega 6:3 ratio 32.7:1
Above the ideal 4:1 (32.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.