2.6 %
Manganese contributes to normal energy-yielding metabolism, to the maintenance of normal bones and to the protection of cells from oxidative stress.
How many calories are in sauce?
20kcal
in a 15 g tablespoon
133 kcal per 100 g.
Source: UK CoFID 2021, record 17-626, 10 analysed samples. Checked 5 October 2026.
1.4 gFat
0.26 gProtein
0.38 gFibre
2.6 %Daily manganese
What’s in a 15 g tablespoon
More than half of a tablespoon is water. The rest is 1.6 g carbohydrate and 1.4 g fat.
- 1.4 gFat
- 0.26 gProtein
- 1.6 gCarbohydrate
- 0.38 gFibre
- 11.4 gWater
About average for sauces, soups and condiments
Sauce is 133 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.
Sauce133
Sauces, soups and condiments average154
Protein and fibre in a tablespoon
0.26 g of protein and 0.38 g of fibre, neither at a claim threshold.
Protein, per tablespoon0.26 g
Fibre, per tablespoon0.38 g
Vitamins and minerals in sauce
One of the 21 recorded reach the “high in” level. Manganese leads.
Only a trace
- Vitamin D
- Vitamin B12
Show all 21 with amounts
Chloride69 mg, 8.6 %
Manganese0.05 mg, 2.6 %
Vitamin E0.25 mg, 2.1 %
Vitamin A0.0152 mg, 1.9 %
Riboflavin (vitamin B2)0.02 mg, 1.5 %
Potassium29 mg, 1.4 %
Iron0.13 mg, 0.9 %
Copper0.01 mg, 0.9 %
Phosphorus6 mg, 0.9 %
Biotin0.000345 mg, 0.7 %
Magnesium2.6 mg, 0.7 %
Niacin (vitamin B3)0.11 mg, 0.7 %
Vitamin B60.01 mg, 0.6 %
Calcium5.1 mg, 0.6 %
Folate0.0009 mg, <1 %
Pantothenic acid (vitamin B5)0.03 mg, <1 %
Zinc0.05 mg, <1 %
Iodine0.00045 mg, <1 %
Thiamin (vitamin B1)0 mg, <1 %
Selenium0.00015 mg, <1 %
Vitamin C0.15 mg, <1 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What sauce doesn’t give you. And where to find it.
No recorded vitamin D, and only 1.3 % of the vitamin C reference intake and 1.8 % of the selenium reference intake per 100 g.
Vitamin D
Tracein sauce
Find it inBloater, grilled500 % per 100 g
Vitamin C
1.3%in sauce, per 100 g
Find it inCherries, West Indian2150 % per 100 g
Selenium
1.8%in sauce, per 100 g
Find it inKidney, pig, fried491 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Sauce against other sauces, soups and condiments
Per 100 g, sauce has the most manganese of the 5 here, ahead of hollandaise sauce.
0.4mg
0.1mg
0.1mg
0.1mg
0.1mg
Sauce, Indian cook in, korma/tikka masalathis page
Hollandaise sauce−0.2 mg
Dressing, yogurt−0.3 mg
Raita−0.3 mg
Onion sauce−0.3 mg
All values per 100 g, from the same dataset. Differences are against sauce.
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Questions about sauce
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of sauce?
A typical portion (15 g, one tablespoon) gives 20 kcal. Per 100 g the figure is 133 kcal.
Is sauce high in chloride?
Yes. Sauce, Indian cook in, korma/tikka masala has 460 mg chloride per 100 g, 57 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does sauce have most of?
By share of the daily reference intake: chloride (460 mg, 57 %), manganese (0.35 mg, 18 %) and vitamin E (1.7 mg, 14 %) per 100 g.
What counts as a portion of sauce?
This page uses 15 g, one tablespoon, the usual UK portion for sauces, soups and condiments. Every “per portion” figure is the per-100 g value scaled to that weight.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-626, Sauce, Indian cook in, korma/tikka masala, 10 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: Direct Laboratories, Nutrient analysis catch up project, 2003; and industry data, 2013. Values are per 100 g of the edible part; a tablespoon is 15 g, one tablespoon, the usual UK portion for sauces, soups and condiments. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 92 sauces, soups and condiments kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Rice). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More sauces, soups and condiments
From the same group, with calories per 100 g, and the foods with the most manganese.
