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Savory, umami, common in Asian cuisine, high sodium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
55
KCAL / 100G
Carbs
11g
· 87%
Protein
1.2g
· 9%
Fat
0.2g
· 4%
Fiber
0.3g
Vitamins
B12
0.1µg · 4% DV
B2
0.02mg · 2% DV
B1
0.01mg · 1% DV
B3
0.2mg · 1% DV
Minerals
Sodium
3300mg · 143% DV
Selenium
2µg · 4% DV
Calcium
20mg · 2% DV
Magnesium
7mg · 2% 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.
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
0.04g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Add it near the end of cooking for stir-fries, noodles, sautéed vegetables, marinades, and sauces. It has a concentrated salty, savory flavor, so start with a small amount and taste before adding more.
Oyster sauce is thick, mildly sweet, and savory with a caramelized note. Fish sauce is thin, much saltier, and more pungent, so they do not work as exact one-for-one substitutes.
Keep an opened bottle tightly sealed in the refrigerator. Using a clean spoon rather than dipping used utensils into the bottle helps preserve its quality.
Freezing is usually unnecessary because refrigerated storage is more practical. It can be frozen in small portions if needed, though the texture may change slightly after thawing.
Oyster sauce is naturally thick and may become even thicker when chilled. Shake the bottle well; warming the closed bottle briefly in lukewarm water can help it flow more easily.
Brief cooking distributes its flavor well, but prolonged boiling over high heat can dull its aroma. For that reason, it is commonly stirred in toward the end of cooking.
Yes. It adds a deep savory flavor to vegetables such as broccoli, mushrooms, green beans, eggplant, and bok choy. Reduce any added salt, since the sauce already provides substantial seasoning.
It can sometimes be used in place of soy sauce, but the result will be thicker, sweeter, and less sharply salty. For a closer balance, use a smaller amount and adjust with water or a little soy sauce if desired.
Traditional oyster sauce contains oyster extract or other oyster-derived ingredients, although formulas vary by brand. People with oyster or shellfish allergy should avoid it and always check the label.
It is not suitable for people with fish, shellfish, or soy allergies, as these allergens may be present. People following a sodium-restricted eating plan should also use it sparingly and review the label.
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Nutrition data compiled from USDA FoodData Central and scientific sources.