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Low-calorie tomato-based condiment
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Mild Sauce (15 g) has 9 calories. That works out to 59 calories per 100 g. It contains 2 g of carbs, 0.2 g of protein, 0 g of fat and 0.2 g of fiber. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
9
KCAL / 15G
Carbs
2g
· 1% DV
Protein
0.2g
· 0% DV
Fat
0g
· 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 91% · Protein 9% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 9 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 2 g | 1% |
| Fiber | 0.2 g | 1% |
| Protein | 0.2 g | 0% |
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 |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 9 kcal |
| 1 teaspoon (small) | 5 g | 3 kcal |
| 2 teaspoon (double) | 10 g | 6 kcal |
| 1 ounce (large) | 28 g | 17 kcal |
| 2 tablespoon (double) | 30 g | 18 kcal |
| 1 serving (medium) | 30 g | 18 kcal |
| 3 tablespoon (triple) | 45 g | 27 kcal |
| 100 g | 100 g | 59 kcal |
| 1 cup (large) | 240 g | 142 kcal |
Calculated from 59 calories per 100 g.
Mild Sauce is a non-hot condiment, commonly tomato-based, used to add flavor without the strong burn of chili sauce. Its exact taste and ingredients vary by product, so it may be tangy, sweet, or seasoned with herbs.
Mild Sauce goes well with fries, burgers, sandwiches, grilled foods, and eggs. Use it as a dip or spread, or add a little to a wrap; its gentle flavor is useful when you want seasoning without much heat.
No, Mild Sauce and ketchup are not necessarily the same. Mild Sauce is generally a less standardized, often tangy tomato condiment, while ketchup has a familiar sweet-and-sour profile; recipes and thickness differ among brands.
You can make Mild Sauce by combining tomato purée with a little vinegar, salt, and mild seasonings, then briefly simmering it. Add garlic or sweet paprika for flavor, and leave out hot peppers if you want it non-spicy.
Mild Sauce may contain a small amount of chili or other pepper even when it is not noticeably hot. Recipes differ, so check the ingredient list if you need to avoid chili completely or are sensitive to it.
Keep opened Mild Sauce tightly closed in the refrigerator and use a clean spoon when serving. Follow the storage directions on its container, since preservation methods differ; wiping the rim before closing also helps keep the cap clean.
Mild Sauce can stand in for salsa in a sandwich, burger, or simple dip, but it usually lacks salsa’s fresh pieces of tomato, onion, and herbs. For a closer match, stir chopped fresh tomato and onion into the sauce.
Add Mild Sauce near the end of cooking or serve it at the table so its flavor remains noticeable. It can season a burger filling or a quick tomato-based dip, but prolonged cooking may change its tang and sweetness.
Mild Sauce is meant to have little or no noticeable heat, but “mild” does not guarantee a completely pepper-free recipe. If you are unsure, try a small amount first and check the ingredients for chili.
There is no single safe opened-storage period for every Mild Sauce because recipes and packaging differ. Use the maker’s instructions and date guidance; discard it if you notice mold, an unusual smell, or a clear change in appearance.
Vitamins
B6
0.02mg · 1% DV
Vitamin C
0.78mg · 1% DV
B3
0.11mg · 1% DV
Vitamin E
0.08mg · 1% DV
Minerals
Sodium
108mg · 5% DV
Copper
0.01mg · 1% DV
Potassium ⭐
38mg · 1% DV
Manganese
0.02mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 9 calories in 1 tablespoon (medium) (15 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.
Mild Sauce is a tomato-based condiment made without the pronounced heat of hot peppers. Recipes vary: some are smooth, while others include small pieces of vegetables or seasoning, so the name does not point to one single regional recipe. It is used as a table sauce or spread rather than eaten on its own.
Its gentle tang and lightly sweet tomato flavour work well with eggs, sandwiches, grilled vegetables and meats. It can add flavour without contributing much fat; a 100 g portion provides 59 calories. Use a spoonful to dress a simple meal, or pair it with fresh vegetables and lean protein when you want 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.
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
0.01g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.01g
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Nutrition data compiled from USDA FoodData Central and scientific sources.