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Low GI

Doner Sauce Calories

Tomato and spiced doner sauce

CALORIES

50kcal

GI

40low

POTASSIUM

180mg

FIBER

1.8g

Doner Sauce Nutrition Facts

Selected: 100 g

50

KCAL / 100G

Carbs

8.5g

· 69%

Protein

1.2g

· 10%

Fat

1.2g

· 21%

Fiber

1.8g

Doner Sauce Vitamins & Minerals

Vitamins

Vitamin C

8mg · 9% DV

Vitamin A

35µg · 4% DV

B5

0.18mg · 4% DV

B6

0.07mg · 4% DV

Minerals

Sodium

420mg · 18% DV

Iron

1mg · 6% DV

Potassium

180mg · 5% DV

Phosphorus

18mg · 3% DV

Doner Sauce Glycemic Index

GLYCEMIC INDEX

40
Low
0 Low5570100

GLYCEMIC LOAD

3.4
Low

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

Is Doner 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 Doner 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 Doner 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

Doner Sauce Fat Profile

SATURATED

0.2g

MONOUNSATURATED

0.3g

POLYUNSATURATED

0.4g

⚖️

Omega 6:3 ratio 4:1

Below the ideal 4:1 — a good omega balance.

Foods Similar to Doner Sauce

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412 kcal

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268 kcal

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Air-fried French fries

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Thin crust mixed pizza

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McDonald's medium French fries

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Doner Sauce — Frequently Asked Questions

How many calories are in doner sauce, and is it diet-friendly?

Doner sauce provides 50 calories per 100 g. With 1.2 g fat per 100 g, it can fit into a diet when used in appropriate portions.

Is doner sauce low glycemic?

Yes. Doner sauce has a glycemic index of 40, which is considered low, and it contains 8.5 g carbohydrates per 100 g.

Have another question about Doner Sauce?

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Nutrition data compiled from USDA FoodData Central and scientific sources.