Seafood sauce
Packaged product Suppen und Saucen Compliments
Seafood sauce contains 100 kcal per 100 g.
Roughly 88 % of its calories come from carbohydrates, with 12 % from protein and 0 % from fat (estimated with general energy factors).
That is less energy than the typical item in Suppen und Saucen on FoodFactly, where the median is 116 kcal per 100 g across 22.679 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 100 kcal | |
| Total fat L | 0 g | 0 % |
| Saturated fat L | 0 g | 0 % |
| Sodium L | 1.422 mg | 62 % |
| Total carbohydrates L | 23,3 g | 8 % |
| Dietary fiber | not reported | |
| Total sugars L | 16,7 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 3,3 g | 7 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 12 %
- Carbohydrates 88 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein3,3 gabove the median for Suppen und Saucen (median 2,1 g)
- Sugars16,7 gin the top quarter of Suppen und Saucen (median 3,6 g)
- Fat0 gin the lowest quarter of Suppen und Saucen (median 2,8 g)
- Saturated fat0 gin the lowest quarter of Suppen und Saucen (median 0,79 g)
- Sodium1.422 mgin the top quarter of Suppen und Saucen (median 417 mg)
- Protein per 100 kcal3,3 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Compliments
- Barcode
- 0055742347784
- Category
- Suppen und Saucen
Ingredients
white vinegar tomato paste sugar water horseradish salt modified corn starch citric acid • spices beet powder ingrédients:vinaigre blanc pâte de tomates sucre eau raifort sel amidon de maïs modifié acide citrique épices poudre de betterave ● ● ● *for details/détails compliments.ca 0061
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
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|---|---|---|---|---|
| Premium Soy Sauce O food | 100 | 6,7 g | 6,7 g | 3,3 g |
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| Apple Maple Hot Sauce Joe Beef | 100 | 0 g | 20 g | 0 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Seafood sauce?
100 g of Seafood sauce has 100 kcal.
How much protein is in Seafood sauce?
Seafood sauce contains 3,3 g of protein per 100 g (7 % of the 50 g Daily Value). About 12 % of its calories come from protein. Compared with other Suppen und Saucen, that is above the median (median 2,1 g).
How many carbs are in Seafood sauce?
Seafood sauce has 23,3 g of total carbohydrates per 100 g, including 16,7 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Seafood sauce?
Seafood sauce contains 0 g of fat per 100 g, of which 0 g is saturated (0 % of the Daily Value).
How much sodium is in Seafood sauce?
100 g contains 1.422 mg of sodium, 62 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 1. April 2026. FoodFactly last checked it on 7. November 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0055742347784. License: ODbL 1.0 (Open Food Facts). Source record dated 1. April 2026. Imported 7. November 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.