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Pistachio-based, energy-dense breakfast sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Pistachio breakfast sauce (20 g) has 96 calories. That works out to 480 calories per 100 g. It contains 7.1 g of carbs, 2.3 g of protein, 6.9 g of fat and 1.2 g of fiber. Its 0.2 mg of Copper covers 17% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 20 g
96
KCAL / 20G
Carbs
7.1g
· 3% DV
Protein
2.3g
· 5% DV
Fat
6.9g
· 9% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 28% · Protein 9% · Fat 63%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 96 kcal | |
| Total fat | 6.9 g | 9% |
| Saturated fat | 0.96 g | 5% |
| Trans fat | 0 g | |
| Sodium | 42 mg | 2% |
| Total carbohydrate | 7.1 g | 3% |
| Fiber | 1.2 g | 4% |
| Protein | 2.3 g | 5% |
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) | 20 g | 96 kcal |
| 1 teaspoon (small) | 7 g | 34 kcal |
| 1 tablespoon (thin) | 15 g | 72 kcal |
| 1 serving (medium) | 30 g | 144 kcal |
| 2 tablespoon (double) | 40 g | 192 kcal |
| 1 serving (large) | 50 g | 240 kcal |
| 100 g | 100 g | 480 kcal |
| 1 cup (large) | 240 g | 1152 kcal |
Calculated from 480 calories per 100 g.
Pistachio breakfast sauce is a pistachio-based spread or sauce served with breakfast foods. Recipes differ, so its texture and whether it tastes sweet or savoury depend on the ingredients used.
Pistachio breakfast sauce has a nutty pistachio flavour, but it can also taste sweet, salty, or savoury depending on the recipe. Its texture may range from a thick spread to a thinner sauce.
Spread pistachio breakfast sauce on toast, or spoon it over porridge, pancakes, or fruit. For savoury versions, try it with eggs or roasted vegetables; start with a small amount so it does not overpower the dish.
To make pistachio breakfast sauce at home, blend shelled pistachios until smooth and add a little oil if needed to loosen the texture. Add salt for a savoury version or a sweetener for a sweeter one.
Pistachio breakfast sauce can be sweet or savoury; pistachios alone do not determine which. The added ingredients and the recipe decide the flavour, so versions sold under the same name may taste quite different.
Pistachio breakfast sauce pairs well with toast, pancakes, oatmeal, and fresh fruit. If yours is savoury, try it with eggs or vegetables; if it is sweet, banana or berries make an easy match.
Store pistachio breakfast sauce with the lid tightly closed and follow the storage directions on its package. Use a clean utensil each time; whether it needs refrigeration after opening depends on the particular product.
Oil separation in pistachio breakfast sauce is often natural: oils from the ground nuts can rise to the surface. Stir it before serving, and discard it if you notice mould, an unpleasant smell, or other signs of spoilage.
Yes, you can use pistachio breakfast sauce in cooking, for example as a topping for vegetables or pasta. Add it near the end of cooking, since prolonged high heat can scorch the nuts and dull their flavour.
Sometimes, but pistachio breakfast sauce may contain added ingredients that change its sweetness, saltiness, and texture. It can work as a topping or spread in place of pistachio butter, but may not suit recipes that rely on plain pistachio flavour.
Vitamins
B6
0.1mg · 6% DV
B1
0.06mg · 5% DV
Biotin
1.04µg · 3% DV
Vitamin E
0.42mg · 3% DV
Minerals
Copper
0.16mg · 18% DV
Phosphorus
59mg · 8% DV
Magnesium
25mg · 6% DV
Manganese
0.08mg · 3% DV
Potassium ⭐
102mg · 3% DV
Sodium
42mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 96 calories in 1 tablespoon (medium) (20 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.
Pistachio breakfast sauce is a pistachio-based spread or spoonable accompaniment for morning meals. Recipes vary by maker, so it is not tied to one fixed traditional formula. Its nutty, gently sweet flavour and rich, creamy texture make it easy to spread on toast or serve alongside bread.
Try a small spoonful at breakfast with bread, or pair it with fresh fruit and plain yogurt for contrast. It is energy-dense: 100 g provides 480 kcal, so a little can go a long way. Add cucumber, tomatoes or leafy greens for a fresher, 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
✓ 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
0.96g
MONOUNSATURATED
3.44g
POLYUNSATURATED
2.22g
Omega 6:3 ratio 108:1
Above the ideal 4:1 (108:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.