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Nutrition - Facts for Sauce, homemade, white, medium
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Sauce, homemade, white, medium.
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Sauce, homemade, white, medium

Calories 147 Calories from Fat 93
(63%)
 [1]
% Total Quantity
Total Fat 11g 11%
Saturated Fat 3g 3%
Trans Fat g %
Cholesterol 7mg 0.01%
Sodium 354mg 0.35%
Potassium 156mg 0.16%
Total Carbohydrate 9g 9%
Protein 4g 4%


NutrientQuantityUnits
Alanine 0.10 g
Alcohol, ethyl 0.00 g
Arginine 0.11 g
Ash 1.47 g
Aspartic acid 0.23 g
Caffeine 0.00 mg
Calcium, Ca 118.00 mg
Carbohydrate, by difference 9.17 g
Carotene, alpha 0.00 mcg
Carotene, beta 21.00 mcg
Cholesterol 7.00 mg
Choline, total 14.20 mg
Copper, Cu 0.02 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.03 g
Energy 147.00 kcal
Energy 615.00 kJ
Fatty acids, total monounsaturated 4.42 g
Fatty acids, total polyunsaturated 2.86 g
Fatty acids, total saturated 2.85 g
Fiber, total dietary 0.20 g
Folate, DFE 10.00 mcg_DFE
Folate, food 5.00 mcg
Folate, total 8.00 mcg
Folic acid 3.00 mcg
Glutamic acid 0.64 g
Glycine 0.07 g
Histidine 0.08 g
Iron, Fe 0.33 mg
Isoleucine 0.19 g
Leucine 0.30 g
Lutein + zeaxanthin 1.00 mcg
Lycopene 0.00 mcg
Lysine 0.24 g
Magnesium, Mg 14.00 mg
Manganese, Mn 0.04 mg
Methionine 0.08 g
Niacin 0.40 mg
Pantothenic acid 0.33 mg
Phenylalanine 0.15 g
Phosphorus, P 98.00 mg
Phytosterols 29.00 mg
Potassium, K 156.00 mg
Proline 0.30 g
Protein 3.84 g
Retinol 103.00 mcg
Riboflavin 0.18 mg
Selenium, Se 4.10 mcg
Serine 0.17 g
Sodium, Na 354.00 mg
Sugars, total 4.38 g
Theobromine 0.00 mg
Thiamin 0.07 mg
Threonine 0.14 g
Total lipid (fat) 10.63 g
Tryptophan 0.04 g
Tyrosine 0.15 g
Valine 0.20 g
Vitamin A, IU 377.00 IU
Vitamin A, RAE 104.00 mcg_RAE
Vitamin B-12 0.28 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.04 mg
Vitamin C, total ascorbic acid 0.80 mg
Vitamin D 48.00 IU
Vitamin D (D2 + D3) 1.20 mcg
Vitamin E (alpha-tocopherol) 0.29 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.90 mcg
Water 74.89 g
Zinc, Zn 0.41 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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