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Various sauces, typically variable in fat, sugar, and salt
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Your Choice of Sauce (2 types) (30 g) has 54 calories. That works out to 180 calories per 100 g. It contains 6 g of carbs, 0.5 g of protein, 3 g of fat and 0.2 g of fiber. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 tablespoon (medium) · 30 g
54
KCAL / 30G
Carbs
6g
· 2% DV
Protein
0.5g
· 1% DV
Fat
3g
· 4% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 4% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 54 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 0.45 g | 2% |
| Trans fat | 0.02 g | |
| Sodium | 255 mg | 11% |
| Total carbohydrate | 6 g | 2% |
| Fiber | 0.2 g | 1% |
| Protein | 0.5 g | 1% |
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 | 54 kcal |
| 1 teaspoon (extra small) | 5 g | 9 kcal |
| 1 tablespoon (small) | 15 g | 27 kcal |
| 1 serving (small) | 25 g | 45 kcal |
| 1 ounce (medium) | 28 g | 50 kcal |
| 1 serving (large) | 40 g | 72 kcal |
| 3 tablespoon (large) | 45 g | 81 kcal |
| 1 pack (medium) | 50 g | 90 kcal |
| 100 g | 100 g | 180 kcal |
Calculated from 180 calories per 100 g.
Your Choice of Sauce (2 types) means you can select two sauce varieties from the options offered with the order. The name does not identify the sauces or say whether the choices must be different, so check the menu or ordering screen.
The available sauces depend on the restaurant or menu offering this item; the name does not list them. Look at the sauce options before ordering, especially if you want a particular flavor such as spicy, creamy, or tangy.
That depends on the ordering rules. If the selection screen allows you to add the same option twice, you can request two portions of it; otherwise, choose two different sauces. The item name alone does not specify the rule.
Try them separately first. Keeping the sauces apart lets you compare their flavors and control how much goes on your food; you can mix a small amount afterward if you like the combination.
Pair contrasting flavors, such as a creamy sauce with a tangy or spicy one, rather than choosing two equally rich options. The best match also depends on the food the sauces accompany and the options available.
Use Your Choice of Sauce (2 types) as a dip, a topping, or a side accompaniment, depending on the meal. The item name does not specify a particular dish, so try each sauce separately before deciding how to serve it.
Not necessarily. Serve the sauces on the side if you are unsure about their flavor or strength; you can then add a little at a time without coating the whole dish.
Yes, one of the options may be spicy, but the item name gives no heat level or sauce list. Check the menu descriptions before ordering, or ask for non-spicy choices if you are sensitive to heat.
Refrigerate leftover sauces in a clean, covered container, and use them sooner if they have touched other food. Storage time and suitability for freezing depend on the sauce, so follow its packaging or restaurant guidance.
Compare the listed nutrition or ingredient information for the available sauces; the item name does not identify which ones you will receive. If that information is unavailable, ask the restaurant and add the sauce sparingly.
Vitamins
Vitamin K
2.1µg · 2% DV
Vitamin A
15µg · 2% DV
Vitamin E
0.15mg · 1% DV
B2
0.01mg · 1% DV
Minerals
Sodium
255mg · 11% DV
Copper
0.01mg · 1% DV
Potassium ⭐
27mg · 1% DV
Phosphorus
5.4mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 54 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.
Your choice of two sauces means two sauces served alongside a dish or added to it; the options depend on the restaurant. They might be tomato-based, creamy, spicy or oil-and-herb based, so there is no single origin or fixed flavour profile.
Sauces can bring tang, sweetness, heat or a richer texture. They are commonly used as dips for snacks, served with grilled food, or added to sandwiches and fries. Their nutritional character varies considerably with the choices: some are relatively rich in fat, while others contain more sugar or salt. For a lighter meal, ask for them on the side and use only as much as you need.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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
— 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
0.45g
MONOUNSATURATED
0.75g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 36:1
Above the ideal 4:1 (36:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.