6 %
Potassium contributes to normal functioning of the nervous system and to normal muscle function.
How many calories are in dry sauce?
49.5kcal
in a 15 g tablespoon
330 kcal per 100 g.
Source: UK CoFID 2021, record 17-329, 8 analysed samples. Checked 5 October 2026.
0.59 gFat
1.5 gProtein
10.2 gCarbohydrate
6 %Daily potassium
What’s in a 15 g tablespoon
More than half of a tablespoon is carbohydrate. Sugars make up 1.8 g of that.
- 0.59 gFat
- 1.5 gProtein
- 10.2 gCarbohydrate
- 1.1 gWater
- 1.6 gMinerals and the rest
Above average for sauces, soups and condiments
Dry sauce is 330 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.
Dry sauce330
Sauces, soups and condiments average154
High in salt
13.5 g of salt per 100 g, which is red on a UK traffic-light label (the line is 1.5 g).
Salt, per tablespoon2 g
Sugars, per tablespoon1.8 g
Vitamins and minerals in dry sauce
Three of the 11 recorded reach the “high in” level. Potassium leads by a long way.
Show all 11 with amounts
Chloride1121 mg, 140 %
Potassium120 mg, 6 %
Phosphorus31.5 mg, 4.5 %
Iron0.59 mg, 4.2 %
Manganese0.08 mg, 4.1 %
Copper0.04 mg, 3.9 %
Magnesium9.3 mg, 2.5 %
Calcium13.8 mg, 1.7 %
Zinc0.15 mg, 1.5 %
Vitamin Dnone recorded
Vitamin Cnone 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 dry sauce doesn’t give you. And where to find it.
No recorded vitamin D, vitamin C or vitamin B12.
Vitamin D
0mgin dry sauce
Find it inBloater, grilled500 % per 100 g
Vitamin C
0mgin dry sauce
Find it inCherries, West Indian2150 % per 100 g
Vitamin B12
Tracein dry sauce
Find it inLiver, ox, raw4400 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Dry sauce against other sauces, soups and condiments
Per 100 g, dry sauce has the most potassium of the 6 here, ahead of soup (instant, dried, as purchased).
800mg
782mg
520mg
250mg
180mg
42mg
Sauce, dry, casserole mixthis page
Curry paste−280 mg
Soup, chicken noodle, dried−550 mg
Tartare sauce−758 mg
All values per 100 g, from the same dataset. Differences are against dry sauce.
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Questions about dry sauce
The questions people ask about dry sauce, answered from the dataset.
How many calories are in a portion of dry sauce?
A typical portion (15 g, one tablespoon) gives 50 kcal. Per 100 g the figure is 330 kcal.
Is dry sauce high in chloride?
Yes. Sauce, dry, casserole mix has 7470 mg chloride per 100 g, 934 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does dry sauce have most of?
By share of the daily reference intake: chloride (7470 mg, 934 %), potassium (800 mg, 40 %) and phosphorus (210 mg, 30 %) per 100 g.
Is dry sauce high in salt?
Yes by UK label standards: 13.5 g per 100 g is above the 1.5 g that counts as high.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-329, Sauce, dry, casserole mix, 8 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: Reviewed 2013. 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: Beef). 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 potassium.
