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Mixed vegetable-based sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Vegetable mix sauce (30 g) has 16 calories. That works out to 52 calories per 100 g. It contains 2.9 g of carbs, 0.4 g of protein, 0.3 g of fat and 0.6 g of fiber. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
16
KCAL / 30G
Carbs
2.9g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.3g
· 0% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 73% · Protein 10% · Fat 17%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 16 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 2.9 g | 1% |
| Fiber | 0.6 g | 2% |
| Protein | 0.4 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 | 16 kcal |
| 1 tablespoon (small) | 15 g | 8 kcal |
| 1 serving (small) | 45 g | 23 kcal |
| 4 tablespoon (large) | 60 g | 31 kcal |
| 0.25 cup (quarter) | 60 g | 31 kcal |
| 1 serving (medium) | 90 g | 47 kcal |
| 100 g | 100 g | 52 kcal |
| ½ cup (half) | 120 g | 62 kcal |
| 1 cup (whole) | 240 g | 125 kcal |
Calculated from 52 calories per 100 g.
Vegetable mix sauce is used to add a vegetable-based flavor to meals. Stir it into pasta, grains, or cooked vegetables, or serve it as a spread or dip if its texture suits that use.
Yes, vegetable mix sauce works as a pasta sauce. Warm it with the cooked pasta so the flavors combine; if it is too thick, loosen it with a little pasta water.
The vegetables in vegetable mix sauce vary by recipe and product, so the name does not specify one fixed blend. For a packaged sauce, its ingredient list gives the exact vegetables; homemade versions can use vegetables you want to cook together.
You can make vegetable mix sauce by cooking vegetables until soft and blending or mashing them. Sauté them with a little oil, cook until tender, then blend to your preferred texture and season before serving.
Yes, vegetable mix sauce can replace tomato sauce in some dishes, such as pasta or casseroles. The flavor and texture will be different, and it may be less tangy, so taste the dish before adding extra seasoning.
Store opened vegetable mix sauce in a covered container in the refrigerator and use a clean utensil each time. Follow the package’s guidance on how long it keeps; discard it if you notice mold, an off smell, or a swollen container.
Yes, vegetable mix sauce can generally be frozen in airtight, portion-sized containers. Its texture may separate after thawing, so stir it while reheating. Check the package first if it is a commercially prepared sauce.
Yes, vegetable mix sauce can be stirred into soup near the end of cooking. Add a little at a time and taste before seasoning, since the sauce may already bring salt or spices to the dish.
Yes, vegetable mix sauce can be used as a pizza base, provided it is not too watery. Spread a thin layer over the dough so it does not make the crust soggy, then add your toppings and bake.
Not always; some vegetable mix sauces are ready to eat, while others are intended to be heated or cooked into a dish. Follow the product’s instructions, and heat homemade sauce thoroughly before serving it hot.
Vitamins
Vitamin C
2.85mg · 3% DV
Vitamin K
3.3µg · 3% DV
B6
0.03mg · 2% DV
Vitamin E
0.27mg · 2% DV
Minerals
Sodium
96mg · 4% DV
Copper
0.02mg · 2% DV
Potassium ⭐
63mg · 2% DV
Manganese
0.04mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 16 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.
Vegetable mix sauce is a flexible sauce made by blending or cooking a combination of vegetables; there is no single standard recipe or clear regional origin. Depending on the version, it may be smooth or chunky, with a flavour that can lean sweet, tangy or savoury. Tomato, pepper and onion are common choices, though the exact mix varies.
Use it with pasta, grains, roasted vegetables or as a sandwich spread; it also works as a dip alongside bread. At 52 calories per 100 g, it is relatively light, with most of its energy coming from carbohydrates and a little fibre. For an easy meal, spoon it over beans or grilled vegetables, and adjust the seasoning to suit the rest of the dish.
Medium
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 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
0.05g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.