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🍅

●Low GI

Tomato-based sauce Calories

Tomato-based, low-calorie sauce with moderate sodium

CALORIES

29kcal

35low

POTASSIUM

260mg

FIBER

1.5g

Tomato-based sauce Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

· 76%

Protein

1.4g

· 18%

Fat

0.2g

· 6%

Fiber

1.5g

Tomato-based sauce Vitamins & Minerals

Vitamins

Vitamin C

7.5mg · 8% DV

Vitamin K

7.9µg · 7% DV

0.9mg · 6% DV

Vitamin A

41µg · 5% DV

Minerals

Sodium

320mg · 14% DV

Potassium ⭐

260mg · 8% DV

Iron

1mg · 6% DV

Phosphorus

28mg · 4% DV

Tomato-based sauce Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

Is Tomato-based sauce Processed?

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.

Does Tomato-based sauce Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Tomato-based sauce Good For?

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

Tomato-based sauce Fat Profile

SATURATED

0.03g

MONOUNSATURATED

0.03g

POLYUNSATURATED

0.09g

⚖️

Omega 6:3 ratio 8:1

Above the ideal 4:1 (8:1).

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Tomato-based sauce — Frequently Asked Questions

Domates sosu kaç kalori ve diyete uygun mu?

100 gram domates sosu 29 kalori içerir. Yağ oranı 0.2 g olduğu için kalori açısından hafif bir seçenektir ve vegan, vejetaryen, Akdeniz tipi beslenme ile glutensiz beslenmeye uygundur.

Domates sosunun glisemik indeksi yüksek mi?

Hayır, domates sosunun glisemik indeksi 35’tir, yani düşük glisemik indeksli bir besindir. 100 gramında 6 g karbonhidrat ve 1.5 g lif bulunur.

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Nutrition data compiled from USDA FoodData Central and scientific sources.