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●Low GI

Garlic tomato sauce Calories

Rich in lycopene with garlic flavor

CALORIES

52kcal

35low

POTASSIUM

290mg

FIBER

1.8g

Garlic tomato sauce Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

8.9g

· 65%

Protein

1.6g

· 12%

Fat

1.4g

· 23%

Fiber

1.8g

Garlic tomato sauce Vitamins & Minerals

Vitamins

Vitamin C

9.5mg · 11% DV

1.1mg · 7% DV

Vitamin E

1.1mg · 7% DV

Vitamin K

7.8µg · 7% DV

Minerals

Sodium

320mg · 14% DV

Potassium ⭐

290mg · 9% DV

Iron

1mg · 6% DV

Phosphorus

34mg · 5% DV

Garlic tomato sauce Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

Is Garlic tomato sauce Processed?

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.

Does Garlic tomato sauce Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Garlic tomato sauce Good For?

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

Garlic tomato sauce Fat Profile

SATURATED

0.2g

MONOUNSATURATED

0.65g

POLYUNSATURATED

0.35g

⚖️

Omega 6:3 ratio 10.7:1

Above the ideal 4:1 (10.7:1).

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Garlic tomato sauce — Frequently Asked Questions

How many calories are in garlic tomato sauce?

Garlic tomato sauce contains 52 calories per 100 g. The same serving provides 8.9 g of carbohydrates, 1.6 g of protein, and 1.4 g of fat.

Is garlic tomato sauce suitable for a low-glycemic diet?

With a glycemic index of 35, garlic tomato sauce is a low-GI option. It provides 1.8 g of fiber per 100 g and is compatible with vegan, vegetarian, gluten-free, Mediterranean, and flexitarian diets.

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Nutrition data compiled from USDA FoodData Central and scientific sources.