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An organic vegetable-based sauce, typically tomato-based.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Organic Vegetable Sauce (30 g) has 24 calories. That works out to 79 calories per 100 g. It contains 1.2 g of carbs, 1.1 g of protein, 0.9 g of fat and 0 g of fiber. Its 54 µg of Vitamin A covers 6% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
24
KCAL / 30G
Carbs
1.2g
· 0% DV
Protein
1.1g
· 2% DV
Fat
0.9g
· 1% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 28% · Protein 25% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 24 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Trans fat | 0 g | |
| Sodium | 105 mg | 5% |
| Total carbohydrate | 1.2 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 1.1 g | 2% |
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 | 24 kcal |
| 1 teaspoon (small) | 5 g | 4 kcal |
| 1 tablespoon (small) | 15 g | 12 kcal |
| 0.25 cup (quarter) | 60 g | 47 kcal |
| 100 g | 100 g | 79 kcal |
| 1 serving (medium) | 100 g | 79 kcal |
| ½ cup (half) | 120 g | 95 kcal |
| 1 cup (medium) | 240 g | 190 kcal |
| 1 bottle (medium) | 350 g | 277 kcal |
Calculated from 79 calories per 100 g.
Toss organic vegetable sauce with cooked pasta, either cold from the package if it is ready to eat or warmed briefly for a hot dish. Loosen a thick sauce with a little pasta cooking water.
Organic vegetable sauce is typically tomato-based, but the other vegetables, herbs, and seasonings vary by product. Check the ingredient list for the exact recipe; the word “organic” does not specify which vegetables are included.
No, organic vegetable sauce does not necessarily need cooking if its package does not give heating instructions. You can serve it cold as a dip or sandwich spread, or warm it when adding it to a meal.
Yes, organic vegetable sauce can work as a pizza sauce. Spread a thin layer over the base to avoid making the crust soggy, especially if the sauce is loose or watery.
Refrigerate organic vegetable sauce after opening, with the container tightly closed. Use a clean spoon to serve it and follow the package’s guidance on how soon to use the opened product.
No, organic vegetable sauce is not necessarily the same as tomato sauce. It is usually tomato-based but may include other vegetables and seasonings, while tomato sauce can be made with a simpler tomato-focused recipe.
Yes, organic vegetable sauce can be frozen in a freezer-safe, airtight container. Leave room for expansion, then stir the sauce after thawing if liquid has separated; its texture may be less smooth.
Cook tomatoes with your chosen vegetables until soft, then blend or mash them to make a homemade vegetable sauce. For the homemade sauce to be organic, its ingredients need to come from certified organic production.
Sometimes, but organic vegetable sauce may be thicker and more seasoned than passata, which is usually sieved tomato. It works well in pasta or casseroles, though its extra vegetables can change the flavor and texture.
Use organic vegetable sauce in pasta, pizza, soups, grain bowls, or vegetable stews. Add it gradually to a dish and taste before seasoning, since the sauce may already contain salt and herbs.
Vitamins
Vitamin A
54µg · 6% DV
Vitamin C
3.6mg · 4% DV
Vitamin E
0.36mg · 2% DV
Vitamin K
2.4µg · 2% DV
Minerals
Sodium
105mg · 5% DV
Copper
0.02mg · 2% DV
Potassium ⭐
78mg · 2% DV
Manganese
0.04mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 24 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.
Organic Vegetable Sauce is a vegetable-based cooking sauce, commonly made with tomato as its base. Recipes vary by product, but it is generally ready to spoon from the jar or stir into a dish while it cooks.
Its flavour is often gently tangy and savoury, with a smooth or slightly textured consistency depending on the vegetables used. Across the English-speaking world, it works over pasta, with grains, or as a quick addition to soups and casseroles. At 79 calories per 100 g, it can add flavour without making a meal especially energy-dense. Pair it with beans or extra vegetables for a more substantial, balanced plate.
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 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.09g
MONOUNSATURATED
0.24g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.