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Walnut, hot sauce, healthy fats
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Hot walnut sauce (30 g) has 96 calories. That works out to 320 calories per 100 g. It contains 2.5 g of carbs, 2 g of protein, 8.7 g of fat and 1.1 g of fiber. Its 0.4 mg of Copper covers 43% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
96
KCAL / 30G
Carbs
2.5g
· 1% DV
Protein
2g
· 4% DV
Fat
8.7g
· 11% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 8% · Fat 82%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 96 kcal | |
| Total fat | 8.7 g | 11% |
| Saturated fat | 0.75 g | 4% |
| Trans fat | 0 g | |
| Sodium | 48 mg | 2% |
| Total carbohydrate | 2.5 g | 1% |
| Fiber | 1.1 g | 4% |
| Protein | 2 g | 4% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 96 kcal |
| 1 tablespoon (small) | 15 g | 48 kcal |
| 1 piece (small) | 25 g | 80 kcal |
| 1 serving (medium) | 40 g | 128 kcal |
| 3 tablespoon (large) | 45 g | 144 kcal |
| 100 g | 100 g | 320 kcal |
| 1 pack (large) | 100 g | 320 kcal |
| 1 cup (large) | 120 g | 384 kcal |
Calculated from 320 calories per 100 g.
Hot walnut sauce is usually made with ground walnuts, garlic, oil, and a little water or stock. Recipes may add lemon juice, herbs, or spices; blending the ingredients before gently warming them gives the sauce a smoother consistency.
Hot walnut sauce works well with pasta, roasted vegetables, grilled chicken, or roasted meats. Spoon it over the dish just before serving, or thin it with warm water if you want it to coat ingredients more lightly.
Hot walnut sauce usually means a walnut sauce served warm, not necessarily one made with chili. The recipe determines its heat: add chili flakes for a spicy version, or leave them out for a milder, nutty sauce.
Hot walnut sauce can taste bitter if the walnuts are stale or have been toasted too dark. Use fresh walnuts and toast them only briefly; discard walnuts that smell rancid, since blending or seasoning will not fix that flavor.
To bring separated hot walnut sauce back together, blend it while adding warm water a little at a time. Add liquid gradually rather than all at once, which helps the walnut oils and water form a more even sauce.
Yes, hot walnut sauce can replace cream as a pasta topping, but it makes the dish taste nuttier and less dairy-rich. Loosen it with warm pasta water, then toss it through the pasta just before serving.
Reheat hot walnut sauce over low heat, stirring often, and avoid letting it boil. High heat can scorch the walnuts and make the sauce bitter; stir in a splash of warm water if it becomes too thick.
Homemade hot walnut sauce keeps for about 3 days in a sealed container in the refrigerator. Reheat only the portion you plan to use, and discard the sauce if its smell or appearance changes.
Yes, hot walnut sauce can be frozen, although it may separate or become grainy after thawing. Thaw it in the refrigerator, then blend it again and add a little warm water if needed to restore its texture.
No, walnuts do not have to be toasted for hot walnut sauce; using them raw gives a milder flavor. If you toast them, do so briefly and watch closely, because walnuts burn quickly and can make the sauce taste bitter.
Vitamins
B1
0.08mg · 7% DV
B6
0.11mg · 6% DV
Biotin
1.8µg · 6% DV
Folate
19.5µg · 5% DV
Minerals
Copper
0.39mg · 43% DV
Manganese
0.51mg · 22% DV
Magnesium
36mg · 9% DV
Phosphorus
56mg · 8% DV
Potassium ⭐
87mg · 3% DV
Sodium
48mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 96 calories in 2 tablespoon (medium) (30 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.
Hot walnut sauce is a warm, savoury sauce made by grinding walnuts and loosening them with oil and a little water or stock, often with seasoning. There is no single standard recipe or one clear place of origin: walnut-based sauces appear in cooking across the Mediterranean and parts of West Asia, with local variations in texture and flavour.
Its rich, gently sweet, creamy character works well with roasted vegetables, pasta, grilled foods or bread. Serve a small spoonful as a finishing sauce, or thin it with water or lemon juice for a lighter coating. Walnuts make it energy-dense and rich in fats, so a little can add plenty of flavour.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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 2
Minimally 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.
Contains these 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
0.75g
MONOUNSATURATED
2.16g
POLYUNSATURATED
5.46g
Omega 6:3 ratio 1.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.