6.4 %
Iron contributes to normal cognitive function, to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.
How many calories are in sweet and sour sauce?
23.6kcal
in a 15 g tablespoon
157 kcal per 100 g.
Source: UK CoFID 2021, record 17-336, 7 analysed samples. Checked 5 October 2026.
0.51 gFat
0.03 gProtein
4.9 gCarbohydrate
6.4 %Daily iron
What’s in a 15 g tablespoon
More than half of a tablespoon is water. The rest is 4.9 g carbohydrate and 0.51 g fat.
- 0.51 gFat
- 0.03 gProtein
- 4.9 gCarbohydrate
- 9.8 gWater
About average for sauces, soups and condiments
Sweet and sour sauce is 157 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.
Sweet and sour sauce157
Sauces, soups and condiments average154
High in sugar
27.5 g of sugars per 100 g, which is red on a UK traffic-light label (the line is 22.5 g).
Sugars, per tablespoon4.1 g
Salt, per tablespoon0.06 g
Vitamins and minerals in sweet and sour sauce
Two of the 10 recorded reach the “high in” level. Iron leads.
Only a trace
- Riboflavin
- Niacin
- Zinc
- Copper
None recorded
- Vitamin D
- Vitamin B12
Show all 10 with amounts
Iron0.9 mg, 6.4 %
Chloride36 mg, 4.5 %
Thiamin (vitamin B1)0.02 mg, 1.5 %
Manganese0.01 mg, <1 %
Potassium2.4 mg, <1 %
Calcium0.9 mg, <1 %
Phosphorus0.6 mg, <1 %
Magnesium0.3 mg, <1 %
Vitamin Dnone recorded
Vitamin B12none recorded
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 sweet and sour sauce doesn’t give you. And where to find it.
No recorded vitamin D, zinc or riboflavin.
Vitamin D
0mgin sweet and sour sauce
Find it inBloater, grilled500 % per 100 g
Zinc
Tracein sweet and sour sauce
Find it inOysters, raw592 % per 100 g
Riboflavin (vitamin B2)
Tracein sweet and sour sauce
Find it inLiver, lamb, fried404 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Sweet and sour sauce against other sauces, soups and condiments
Per 100 g, sweet and sour sauce has the most iron of the 6 here, ahead of sauce (dry, casserole mix).
6mg
3.9mg
2.8mg
2.1mg
1.9mg
1.7mg
Sauce, sweet and sour, take-awaythis page
Sauce, dry, casserole mix−2.1 mg
Chilli sauce−3.2 mg
Hollandaise sauce−3.9 mg
Soup, lentil−4.1 mg
Mint sauce−4.3 mg
All values per 100 g, from the same dataset. Differences are against sweet and sour sauce.
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Questions about sweet and sour sauce
The questions people ask about sweet and sour sauce, answered from the dataset.
How many calories are in a portion of sweet and sour sauce?
A typical portion (15 g, one tablespoon) gives 24 kcal. Per 100 g the figure is 157 kcal.
Is sweet and sour sauce high in iron?
Yes. Sauce, sweet and sour, take-away has 6 mg iron per 100 g, 43 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does sweet and sour sauce have most of?
By share of the daily reference intake: iron (6 mg, 43 %), chloride (240 mg, 30 %) and thiamin (0.11 mg, 10 %) per 100 g.
What counts as a portion of sweet and sour 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 17-336, Sauce, sweet and sour, take-away, 7 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LFRA, Nutrient analysis of miscellaneous foods, 1992. 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: Sweet Sour Sauce). 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 iron.
More sauces, soups and condiments
Most iron
- Curry paste12.8 mg
- Worcestershire sauce10.1 mg
- Mint sauce7.4 mg
- Thyme, dried, ground124 mg
- Marjoram, dried82.7 mg
- Mixed herbs, dried69 mg
- Iron guide