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Low-calorie savory meat sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Light meat sauce (30 g) has 11 calories. That works out to 38 calories per 100 g. It contains 1.6 g of carbs, 0.6 g of protein, 0.3 g of fat and 0.2 g of fiber. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
11
KCAL / 30G
Carbs
1.6g
· 1% DV
Protein
0.6g
· 1% DV
Fat
0.3g
· 0% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 21% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 11 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.1 g | 1% |
| Trans fat | 0 g | |
| Sodium | 93 mg | 4% |
| Total carbohydrate | 1.6 g | 1% |
| Fiber | 0.2 g | 1% |
| Protein | 0.6 g | 1% |
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 | 11 kcal |
| 1 teaspoon (small) | 5 g | 2 kcal |
| 1 tablespoon (small) | 15 g | 6 kcal |
| 3 tablespoon (large) | 45 g | 17 kcal |
| 0.25 cup (quarter) | 60 g | 23 kcal |
| 1 serving (medium) | 75 g | 29 kcal |
| 100 g | 100 g | 38 kcal |
| ½ cup (half) | 120 g | 46 kcal |
| 1 cup (large) | 240 g | 91 kcal |
Calculated from 38 calories per 100 g.
Light meat sauce varies by recipe or product. It commonly uses meat stock or cooking juices with aromatics and seasonings; some versions include tomato, flour, or a small amount of meat. The name alone does not specify an exact ingredient list.
Simmer light meat sauce until some liquid evaporates, then thicken it with a small amount of flour or cornstarch mixed into cold water. Add the mixture gradually while stirring, since a little thickener can change the texture quickly.
Not always. Gravy is usually made from meat drippings or stock thickened with flour, while light meat sauce can refer to a broader range of meat-based sauces, including versions with tomato or other seasonings.
Light meat sauce works well with roasted or grilled meat, mashed potatoes, rice, and roasted vegetables. Serve it warm alongside the main dish or spoon it over the meat just before eating.
Yes, light meat sauce can add savory flavor and moisture to a casserole. Stir it through cooked meat and vegetables before baking, and use less added liquid if the sauce is already thin.
Brown the onions or lean meat well before adding stock, then add black pepper, herbs, or a little tomato paste. Browning and seasoning deepen the flavor without relying on extra butter or oil.
Yes. Cool light meat sauce, transfer it to an airtight freezer-safe container, and leave a little room for expansion. Thaw it in the refrigerator and stir while reheating, as the texture may separate slightly.
Keep opened light meat sauce covered and refrigerated, and use it within 3–4 days. If it is a packaged product, follow its storage directions after opening, since these may differ from general advice for homemade sauce.
It is usually served warm, especially with hot meat or vegetables. Heat it gently in a saucepan, stirring as it warms; if the sauce is sold ready to eat, its package directions can clarify whether heating is necessary.
It is better used as a finishing or cooking sauce than as a marinade. A thick sauce may not coat meat evenly, and sauce that has touched raw meat should not be served unless it is thoroughly cooked.
Vitamins
B3
0.24mg · 2% DV
B12
0.04µg · 2% DV
B2
0.02mg · 2% DV
B6
0.02mg · 1% DV
Minerals
Sodium
93mg · 4% DV
Copper
0.02mg · 2% DV
Selenium
0.84µg · 2% DV
Phosphorus
9.3mg · 1% DV
Potassium ⭐
38mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 11 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.
Light meat sauce is a savoury accompaniment for meat dishes, made in a lighter style than richer gravies. Recipes vary, but it may be prepared with meat juices or stock, seasonings and ingredients to give it body. Its flavour is typically gently savoury, with a smooth consistency that complements rather than overwhelms the meat. Serve it over roast or grilled meat, or alongside meatballs, potatoes or vegetables; offering it separately makes it easier for everyone to choose how much they want. At 38 calories per 100 g, it can add flavour without making a meal as rich as a creamy or buttery sauce. Use a modest spoonful and pair it with vegetables for a lighter plate.
Medium
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 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.1g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.