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Classic sauce made with tomatoes and onions, low in calories and a source of fiber.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
45
KCAL / 100G
Carbs
8.7g
· 75%
Protein
1.3g
· 11%
Fat
0.7g
· 14%
Fiber
2g
Vitamins
Vitamin C
10mg · 11% DV
B5
0.25mg · 5% DV
B6
0.08mg · 5% DV
Vitamin E
0.7mg · 5% DV
Minerals
Sodium
220mg · 10% DV
Potassium ⭐
270mg · 8% DV
Phosphorus
28mg · 4% DV
Magnesium
14mg · 3% 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
0.1g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
If stored in a clean airtight container, it is usually best used within 3–5 days. Using a dirty spoon can shorten its shelf life quickly.
Yes, it freezes well in small portions. After thawing it may separate slightly, but a brief simmer or stir usually improves the texture.
It works well with beans, lentils, eggs, grilled vegetables, meatballs, and whole grains. Pairing it with protein- and fibre-rich foods can make a meal more filling and balanced.
It is usually best used as part of a meal rather than on its own. After training, pair it with a protein source; before training, combine it with an easy-to-digest carbohydrate base if that suits your stomach.
Not usually, since it is relatively light on fat. However, tomato-based sauces can trigger reflux or heartburn in some people, especially late in the evening.
No, cooking does not wipe out its nutritional value. Some heat-sensitive compounds may decrease, while others from tomatoes can become easier for the body to use after cooking.
Natural tomato acidity, over-browned onions, or long cooking can make the flavor harsher. A slower simmer and balancing ingredients such as olive oil or naturally sweet vegetables can soften the taste.
Look for a short ingredient list with tomato and onion near the top, and check for added sugar, excess salt, and multiple additives. Since it is a processed food, simpler formulations are often the better choice.
Homemade sauce gives you full control over salt, oil, texture, and flavor. Store-bought versions are convenient, but they may include extra salt, sugar, or additives for consistency and shelf life.
People with reflux, gastritis, or sensitivity to acidic foods may not tolerate it well. Those who need to limit sodium should also check packaged versions carefully.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.