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Sweet-tangy concentrated balsamic sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
224
KCAL / 100G
Carbs
52.3g
· 99%
Protein
0.5g
· 1%
Fat
0g
· 0%
Fiber
0.2g
Vitamins
B2
0.02mg · 2% DV
B6
0.03mg · 2% DV
B1
0.01mg · 1% DV
B3
0.16mg · 1% DV
Minerals
Sodium
55mg · 2% DV
Phosphorus
12mg · 2% DV
Potassium ⭐
75mg · 2% DV
Calcium
8mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Glazed balsamic sauce contains 224 calories per 100g. The calories per serving depend on how much you use.
Yes, it contains 52.3g of carbohydrates per 100g. That makes portion size important for people tracking carb intake.
It has very little protein. Per 100g, it provides 0.5g of protein.
According to the provided nutrition facts, it contains 0g fat per 100g. It is a fat-free sauce.
No, it is low in fiber. It contains just 0.2g of fiber per 100g.
The glycemic index is listed as 55. This can be useful for people monitoring glycemic impact.
Yes, it is compatible with vegetarian and vegan diets. It also fits Mediterranean, flexitarian, and gluten-free eating patterns.
Based on the provided data, it is fat-free and compatible with several dietary patterns. However, it is a processed food and relatively high in carbohydrates.
It may not be very filling on its own because it is low in both protein and fiber. Per 100g, it has 0.5g protein and 0.2g fiber.
Yes, it is classified as processed. This is especially relevant for people trying to limit processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.