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Low GI

Basil sauce Calories

Aromatic sauce made with fresh basil, olive oil, and garlic.

CALORIES

230kcal

GI

15low

POTASSIUM

180mg

FIBER

1.4g

Basil sauce Nutrition Facts

Selected: 100 g

230

KCAL / 100G

Carbs

4.2g

· 7%

Protein

2.6g

· 5%

Fat

22g

· 88%

Fiber

1.4g

Basil sauce Vitamins & Minerals

Vitamins

Vitamin K

90µg · 75% DV

Vitamin A

350µg · 39% DV

Vitamin E

2.8mg · 19% DV

Folate

48µg · 12% DV

Minerals

Manganese

1mg · 43% DV

Sodium

330mg · 14% DV

Calcium

120mg · 12% DV

Magnesium

42mg · 10% DV

Basil sauce Glycemic Index

GLYCEMIC INDEX

15
Low
0 Low5570100

GLYCEMIC LOAD

1
Low

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

Is Basil 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 Basil 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 Basil 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

Basil sauce Fat Profile

SATURATED

3.1g

MONOUNSATURATED

15.2g

POLYUNSATURATED

2.3g

⚖️

Omega 6:3 ratio 16.2:1

Above the ideal 4:1 (16.2:1).

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Basil sauce — Frequently Asked Questions

How many calories are in basil sauce?

Basil sauce contains 230 calories per 100 g. It provides 22 g of fat per 100 g, so portion size can be important.

Is basil sauce suitable for vegan and gluten-free diets?

Yes, based on the provided information, basil sauce is suitable for vegan and gluten-free diets. It is also compatible with vegetarian, Mediterranean, flexitarian, and omnivorous eating patterns.

Have another question about Basil sauce?

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Nutrition data compiled from USDA FoodData Central and scientific sources.