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Low-calorie vegetable-based sauce with vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Tomato cucumber sauce (30 g) has 7 calories. That works out to 24 calories per 100 g. It contains 1.5 g of carbs, 0.3 g of protein, 0.1 g of fat and 0.4 g of fiber. Its 4.1 mg of Vitamin C covers 5% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
7
KCAL / 30G
Carbs
1.5g
· 1% DV
Protein
0.3g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 15% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 7 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 2.4 mg | 0% |
| Total carbohydrate | 1.5 g | 1% |
| Fiber | 0.4 g | 1% |
| Protein | 0.3 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 | 7 kcal |
| 1 tablespoon (small) | 15 g | 4 kcal |
| 1 serving (small) | 50 g | 12 kcal |
| 4 tablespoon (large) | 60 g | 14 kcal |
| 0.25 cup (quarter) | 60 g | 14 kcal |
| 100 g | 100 g | 24 kcal |
| 1 serving (medium) | 100 g | 24 kcal |
| ½ cup (half) | 120 g | 29 kcal |
| 1 cup (whole) | 240 g | 58 kcal |
Calculated from 24 calories per 100 g.
Tomato cucumber sauce is a fresh, usually uncooked condiment made with chopped or grated tomato and cucumber. Depending on the recipe, it may also include herbs, lemon juice, oil, garlic, or seasoning, and is served cool.
To make tomato cucumber sauce, finely chop ripe tomatoes and cucumber, then mix them with a little lemon juice, olive oil, and seasoning. Add herbs if you like, and prepare it shortly before serving so the vegetables stay fresh.
Tomato cucumber sauce works well with grilled vegetables, fish, meat, and sandwiches. Its cool, crisp flavor can balance spicy or rich dishes, and it can also be served as a dip with bread or crackers.
Yes, tomato cucumber sauce can be spooned over cold pasta or used as a fresh topping after hot pasta has cooled slightly. Avoid simmering it for a long time, because the cucumber releases water and loses its crisp texture.
Tomato cucumber sauce is usually served raw and chilled. Cooking it softens the cucumber and changes the sauce’s fresh texture; if you want to serve it warm, heat it briefly and eat it right away.
Tomato cucumber sauce gets watery because both vegetables release liquid after chopping, especially when salted or left to stand. For a thicker result, remove the cucumber’s watery seed section, drain excess tomato juice, and mix the sauce just before serving.
Tomato cucumber sauce keeps for about 2–3 days in a covered container in the refrigerator. It will become softer and more watery over time, so it tastes best freshly made; discard it if it develops an unusual smell or appearance.
You can freeze tomato cucumber sauce, but it will not retain its fresh, crisp texture after thawing. The cucumber softens and releases liquid, so frozen sauce is better saved for a cooked dish than served as a dip or fresh topping.
No, tomato cucumber sauce is not tzatziki. Tzatziki is a cucumber-and-yogurt sauce, often seasoned with garlic and herbs, while tomato cucumber sauce includes tomato and is typically made without yogurt.
You do not have to peel the cucumber for tomato cucumber sauce if its skin is tender and clean. Peel it if the skin is tough or bitter; removing the watery seed center can also help make the sauce less runny.
Vitamins
Vitamin C
4.05mg · 5% DV
Vitamin K
2.94µg · 2% DV
B6
0.03mg · 2% DV
Folate
5.7µg · 1% DV
Minerals
Copper
0.02mg · 2% DV
Potassium ⭐
71mg · 2% DV
Manganese
0.03mg · 1% DV
Phosphorus
8.4mg · 1% DV
Sodium
2.4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 7 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.
Tomato cucumber sauce is a fresh condiment made from chopped, grated or lightly blended tomatoes and cucumber. There is no single place of origin or fixed recipe; seasonings and other additions vary, and it is often prepared simply to accompany a meal.
Its juicy, crisp-flecked texture and clean, refreshing taste work well as a dip, in sandwiches or alongside grilled vegetables and meat. It is a light, vegetable-based choice, with 24 calories per 100 g, and provides vitamin C. For an especially fresh version, keep the oil modest and add herbs or a squeeze of lemon to taste.
High
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 2
Minimally 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.01g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.02g
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Nutrition data compiled from USDA FoodData Central and scientific sources.