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High-protein, low-fat sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
80
KCAL / 100G
Carbs
6g
· 28%
Protein
12g
· 56%
Fat
1.5g
· 16%
Fiber
1.2g
Vitamins
B2
0.12mg · 9% DV
B5
0.4mg · 8% DV
B12
0.2µg · 8% DV
B1
0.08mg · 7% DV
Minerals
Sodium
350mg · 15% DV
Zinc
1mg · 9% DV
Phosphorus
60mg · 9% DV
Iron
1mg · 6% 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
— Not 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
0.3g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Use it with grilled chicken, meatballs, vegetables, pasta, wraps, or sandwiches. If serving it warm, heat gently rather than simmering it for a long time, which can affect its texture.
Normal cooking does not meaningfully reduce the amount of protein, although heat changes protein structure. Adding the sauce near the end of cooking is usually best for flavour and consistency.
It can add protein to a post-workout meal when paired with foods such as chicken, legumes, or grains. On its own, a sauce is not a complete recovery meal.
Protein sauces are generally formulated to provide more protein than conventional creamy or sweet sauces. Flavour, salt level, sweeteners, and ingredient quality can vary substantially between brands.
It can fit into a daily diet in sensible portions, but it is a processed product. Check the label for salt, added sugars, sweeteners, and additives if you use it regularly.
Keep it tightly closed in the refrigerator after opening and follow the use-by guidance on the package. Using a clean spoon each time helps reduce the chance of early spoilage.
Freezing is usually not ideal because the sauce may separate, become watery, or develop a grainy texture after thawing. Smaller packs can help prevent waste if you use it infrequently.
Some products use sweeteners, flavourings, or masking ingredients to balance the taste of added protein sources. Comparing ingredient lists across brands can help you find one that suits your taste.
It can be used occasionally in small amounts, but children should get most of their protein from core foods such as eggs, yogurt, legumes, fish, or meat. Check the label for salt, sweeteners, and allergens.
People with allergies to common ingredients such as milk, soy, egg, or mustard should read the label carefully. Anyone advised to limit protein because of kidney disease should ask a healthcare professional before using it regularly.
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.