1.8 %
Vitamin A is below the 15 % “source of” level in sauce, so no function line applies.
How many calories are in sauce?
14.1kcal
in a 15 g tablespoon
94 kcal per 100 g.
Source: UK CoFID 2021, record 17-628, 10 analysed samples. Checked 5 October 2026.
0.15 gFat
0.08 gProtein
0.12 gFibre
1.8 %Daily vitamin A
What’s in a 15 g tablespoon
More than half of a tablespoon is water. The rest is 3.3 g carbohydrate and 0.15 g fat.
- 0.15 gFat
- 0.08 gProtein
- 3.3 gCarbohydrate
- 0.12 gFibre
- 11.1 gWater
- 0.2 gMinerals and the rest
Below average for sauces, soups and condiments
Sauce is 94 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.
Sauce94
Sauces, soups and condiments average154
Low in fat
1 g of fat per 100 g; the UK “low fat” line is 3 g.
Fat, per tablespoon0.15 g
Vitamins and minerals in sauce
One of the 21 recorded reach the “high in” level. Vitamin A leads.
Only a trace
- Riboflavin
- Selenium
None recorded
- Vitamin D
- Vitamin B12
Show all 21 with amounts
Chloride61.5 mg, 7.7 %
Vitamin A0.0146 mg, 1.8 %
Manganese0.03 mg, 1.4 %
Potassium14 mg, 0.7 %
Vitamin E0.08 mg, 0.6 %
Biotin0.000225 mg, <1 %
Copper0 mg, <1 %
Pantothenic acid (vitamin B5)0.02 mg, <1 %
Vitamin B60 mg, <1 %
Niacin (vitamin B3)0.05 mg, <1 %
Thiamin (vitamin B1)0 mg, <1 %
Magnesium0.9 mg, <1 %
Phosphorus1.7 mg, <1 %
Iron0.03 mg, <1 %
Folate0.00045 mg, <1 %
Calcium1.7 mg, <1 %
Vitamin C0.15 mg, <1 %
Zinc0.02 mg, <1 %
Iodine0.00015 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 sauce doesn’t give you. And where to find it.
No recorded vitamin D or selenium, and only 1 % of the zinc reference intake per 100 g.
Vitamin D
0mgin sauce
Find it inBloater, grilled500 % per 100 g
Selenium
Tracein sauce
Find it inKidney, pig, fried491 % per 100 g
Zinc
1%in sauce, per 100 g
Find it inOysters, raw592 % 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, hollandaise sauce has the most vitamin A in this comparison, followed by soup (carrot and coriander, carton, chilled).
1.019mg
0.334mg
0.245mg
0.097mg
0.036mg
0.031mg
Hollandaise sauce+0.922 mg
Soup, vegetable+0.148 mg
Sauce, Chinese cook in, sweet & sourthis page
Raita−0.061 mg
Dressing, yogurt−0.066 mg
All values per 100 g, from the same dataset. Differences are against sauce.
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Questions about sauce
What the numbers say to the questions people actually search.
How many calories are in a portion of sauce?
A typical portion (15 g, one tablespoon) gives 14 kcal. Per 100 g the figure is 94 kcal.
Is sauce high in chloride?
Yes. Sauce, Chinese cook in, sweet & sour has 410 mg chloride per 100 g, 51 % 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 (410 mg, 51 %), vitamin A (0.097 mg, 12 %) and manganese (0.19 mg, 9.5 %) 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 17-628, Sauce, Chinese cook in, sweet & sour, 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: Chicken Broth Soup). 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 vitamin A.
More sauces, soups and condiments
- Curry paste253 kcal
- Mayonnaise, reduced fat288 kcal
- Sauce, traditional cook in, tomato based43 kcal
- Soup, gazpacho46 kcal
- Soup, pea and ham73 kcal
- Chutney, tomato166 kcal
- All 92 sauces, soups and condiments