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Sweet-tangy tomato-based condiment sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
112
KCAL / 100G
Carbs
26.5g
· 94%
Protein
1.3g
· 5%
Fat
0.2g
· 1%
Fiber
0.8g
Vitamins
B3
1mg · 6% DV
B6
0.08mg · 5% DV
Biotin
1.5µg · 5% DV
Vitamin C
4.1mg · 5% DV
Minerals
Sodium
907mg · 39% DV
Potassium ⭐
280mg · 8% DV
Magnesium
11mg · 3% DV
Phosphorus
24mg · 3% 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
✓ 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
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Once opened, it should be refrigerated and used with a clean utensil. If the smell, color, or texture changes noticeably, it is best discarded.
Yes, it can be frozen in small portions. After thawing, the texture may separate slightly, but stirring usually brings it back together.
Brief heating usually does not change the main macros very much. Long simmering can reduce water content, making the flavor more concentrated and the sweetness seem stronger per spoonful.
No. Tomato paste is much more concentrated and plain, while ketchup-style sauce is usually formulated with vinegar, sweeteners, and seasonings for a sweeter, tangier taste.
It works well with grilled vegetables, burgers, bean patties, roasted potatoes, and sandwiches. Pairing it with protein-rich foods or adding it to a meal with vegetables can make it feel more balanced than using it mainly as a dip for fried foods.
On its own, it is not a strong workout food because it is low in protein. If you use it around training, it makes more sense as a condiment alongside foods like eggs, chicken, tofu, or legumes.
For most people, a small amount at dinner is fine. But if you are sensitive to acidic foods, tomato-based sauces late in the evening may worsen reflux or heartburn.
Small amounts are generally fine, but making it an everyday default is not ideal. Frequent use of sweet-tangy sauces can make less processed foods seem less appealing over time.
Not necessarily. It is still a processed condiment, so the overall meal pattern and portion size matter more than the tomato base alone.
People with reflux, gastritis, or sensitivity to acidic foods may notice symptoms with tomato-based sauces. It is also worth watching if processed condiments are starting to replace more whole-food flavorings in the diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.