Sauce, traditional cook in, white sauce based
17-631
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 105kcal
- Energy (kJ)
- 437kJ
- Protein
- 1.6g
- Fat
- 8.6g
- Saturated fatty acids
- 1.69g
- Monounsaturated fatty acids
- 2.75g
- Polyunsaturated fatty acids
- 3.72g
- Carbohydrate
- 5.7g
- Total sugars
- 2.8g
- Fibre (AOAC)
- 2.3g
Minerals
- Salt
- 0.93g
- Sodium
- 370mg
- Potassium
- 67mg
- Calcium
- 28mg
- Magnesium
- 5mg
- Phosphorus
- 56mg
- Iron
- 0.14mg
- Copper
- 0.02mg
- Zinc
- 0.2mg
- Chloride
- 610mg
- Manganese
- 0.05mg
- Selenium
- 1µg
- Iodine
- 4µg
Vitamins
- Carotene
- 228µg
- Retinol equivalent
- 56µg
- Vitamin D
- Trace
- Vitamin E
- 3.5mg
- Thiamin
- 0.29mg
- Riboflavin
- 0.06mg
- Niacin
- 0.2mg
- Vitamin B6
- 0.02mg
- Vitamin B12
- Trace
- Folate
- 7µg
- Vitamin C
- Trace
Description
110 samples, 10 products, including white wine sauces, cheese sauces and creamy sauces, chilled and ambient
References
Direct Laboratories, Nutrient analysis catch up project, 2003
PRAL Score
0.96 mEq/100 g (acid-forming)
Estimated using the Remer & Manz formula.