Calories in Sauce, pesto, ready-to-serve, shelf stable
Generic food Soups and Sauces
Sauce, pesto, ready-to-serve, shelf stable contains 426 kcal per 100 g. A typical serving of 0.25 cup (61 g) provides about 260 kcal.
Roughly 90% of its calories come from fat, with 6% from carbohydrates and 5% from protein (estimated with general energy factors).
That is more energy than the typical item in soups, sauces, and gravies on FoodFactly, where the median is 61 kcal per 100 g across 254 foods.
100 g provides 162% of the Daily Value for Vitamin K, 59% of the Daily Value for Vitamin E and 28% of the Daily Value for manganese.
The data comes from USDA FoodData Central: SR Legacy, where most core values were measured by laboratory analysis.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 426 kcal | |
| Total fat M | 42.4 g | 54% |
| Saturated fat C | 7.4 g | 37% |
| Trans fat C | 0.19 g | |
| Sodium M | 998 mg | 43% |
| Total carbohydrates C | 6.1 g | 2% |
| Dietary fiber M | 1.7 g | 6% |
| Total sugars M | 1.9 g | |
| Protein M | 5 g | 10% |
| Vitamin A ? | 90 µg | 10% |
| Vitamin C M | 0.1 mg | 0.1% |
| Vitamin E M | 8.9 mg | 59% |
| Vitamin K M | 194 µg | 162% |
| Thiamin (B1) M | 0.093 mg | 8% |
| Riboflavin (B2) M | 0.31 mg | 24% |
| Niacin (B3) M | 0.74 mg | 5% |
| Pantothenic acid (B5) M | 0.26 mg | 5% |
| Vitamin B6 M | 0.18 mg | 10% |
| Folate (B9) M | 27 µg | 7% |
| Choline ? | 13.7 mg | 2% |
| Calcium M | 173 mg | 13% |
| Iron M | 0.88 mg | 5% |
| Magnesium M | 45 mg | 11% |
| Phosphorus M | 132 mg | 11% |
| Potassium M | 205 mg | 4% |
| Zinc M | 0.88 mg | 8% |
| Copper M | 0.15 mg | 16% |
| Manganese M | 0.63 mg | 28% |
| Selenium M | 5.5 µg | 10% |
% 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 5%
- Carbohydrates 6%
- Fat 90%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein5 gin the top quarter of soups, sauces, and gravies (median 2.2 g)
- Fiber1.7 gabove the median for soups, sauces, and gravies (median 0.7 g)
- Fat42.4 gin the top quarter of soups, sauces, and gravies (median 1.5 g)
- Saturated fat7.4 gin the top quarter of soups, sauces, and gravies (median 0.5 g)
- Sodium998 mgin the top quarter of soups, sauces, and gravies (median 407 mg)
- Protein per 100 kcal1.2 gprotein density, useful for comparing foods with different calorie levels
- Water43.1 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 19.4 g |
|---|---|
| Polyunsaturated fat C | 13.7 g |
Sugars and starch (7)
| Starch M | 0.24 g |
|---|---|
| Sucrose M | 0 g |
| Glucose M | 0.47 g |
| Fructose M | 1.5 g |
| Lactose M | 0 g |
| Maltose M | 0 g |
| Galactose M | 0 g |
Individual fatty acids (47)
| EPA (omega-3, 20:5 n-3) M | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) M | 0 g |
| ALA (omega-3, 18:3 n-3) M | 1.7 g |
| Linoleic acid (omega-6, 18:2) ? | 11.8 g |
| SFA 4:0 M | 0.054 g |
| SFA 6:0 M | 0.043 g |
| SFA 8:0 M | 0.027 g |
| SFA 10:0 M | 0.065 g |
| SFA 12:0 M | 0.075 g |
| SFA 14:0 M | 0.26 g |
| SFA 16:0 M | 5.1 g |
| SFA 18:0 M | 1.4 g |
| SFA 20:0 M | 0.16 g |
| MUFA 18:1 ? | 18.7 g |
| PUFA 18:3 ? | 1.9 g |
| PUFA 20:4 M | 0.05 g |
| SFA 22:0 M | 0.083 g |
| MUFA 14:1 M | 0.025 g |
| MUFA 16:1 ? | 0.33 g |
| PUFA 18:4 M | 0 g |
| MUFA 20:1 M | 0.21 g |
| MUFA 22:1 ? | 0.009 g |
| PUFA 22:5 n-3 (DPA) M | 0.001 g |
| SFA 15:0 M | 0.03 g |
| SFA 17:0 M | 0.045 g |
| SFA 24:0 M | 0.036 g |
| TFA 16:1 t M | 0.008 g |
| TFA 18:1 t M | 0.077 g |
| TFA 22:1 t M | 0.002 g |
| TFA 18:2 t not further defined M | 0.054 g |
| PUFA 18:2 CLAs M | 0.028 g |
| MUFA 24:1 c M | 0.009 g |
| PUFA 20:2 n-6 c,c M | 0.015 g |
| MUFA 16:1 c M | 0.32 g |
| MUFA 18:1 c M | 18.7 g |
| PUFA 18:2 n-6 c,c M | 11.7 g |
| MUFA 22:1 c M | 0.007 g |
| PUFA 18:3 n-6 c,c,c M | 0.065 g |
| MUFA 17:1 M | 0.035 g |
| PUFA 20:3 ? | 0.004 g |
| Fatty acids, total trans-monoenoic C | 0.087 g |
| Fatty acids, total trans-polyenoic C | 0.11 g |
| MUFA 15:1 M | 0 g |
| PUFA 20:3 n-3 M | 0.001 g |
| PUFA 20:3 n-6 M | 0.002 g |
| PUFA 18:3i M | 0.053 g |
| PUFA 22:4 M | 0 g |
Carotenoids (12)
| Beta-carotene M | 1,075 µg |
|---|---|
| Lycopene M | 0 µg |
| Lutein + zeaxanthin M | 917 µg |
| Carotene, alpha M | 0 µg |
| Cryptoxanthin, beta M | 12 µg |
| Tocopherol, beta M | 0 mg |
| Tocopherol, gamma M | 15.8 mg |
| Tocopherol, delta M | 5.2 mg |
| Tocotrienol, alpha M | 0 mg |
| Tocotrienol, beta M | 0 mg |
| Tocotrienol, gamma M | 0 mg |
| Tocotrienol, delta M | 0 mg |
Other components (8)
| Water M | 43.1 g |
|---|---|
| Ash M | 3.4 g |
| Energy C | 1,784 kJ |
| Vitamin A, IU ? | 1,802 IU |
| Vitamin K (Menaquinone-4) M | 0 µg |
| Vitamin K (Dihydrophylloquinone) M | 0 µg |
| Folate, food M | 27 µg |
| Betaine M | 0.6 mg |
Other forms of Sauce
Raw, cooked, dried and processed versions are separate records with their own measured values.
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Sauce, teriyaki, ready-to-serve | 89 | 5.9 g | 15.6 g | 0.02 g |
| Sauce, sofrito, prepared from recipe | 237 | 12.8 g | 5.5 g | 18.2 g |
| Sauce, pesto, MEZZETTA, NAPA VALLEY BISTRO, basil pesto, ready-to-serve | 496 | 6.7 g | 5.1 g | 49.9 g |
| Sauce, hot chile, sriracha | 93 | 1.9 g | 19.2 g | 0.93 g |
| Sauce, hot chile, sriracha, CHA! BY TEXAS PETE | 108 | 2 g | 22.7 g | 0.98 g |
| Sauce, hot chile, sriracha, TUONG OT SRIRACHA | 79 | 1.9 g | 15.9 g | 0.9 g |
| Sauce, cheese, ready-to-serve | 174 | 6.7 g | 6.8 g | 13.3 g |
| Sauce, peanut, made from coconut, water, sugar, peanuts | 179 | 2 g | 28.5 g | 6.3 g |
| Sauce, pesto, ready-to-serve, refrigerated | 418 | 9.8 g | 10.1 g | 37.6 g |
| Sauce, pesto, BUITONI, pesto with basil, ready-to-serve, refrigerated | 418 | 9.8 g | 10.1 g | 37.6 g |
| Sauce, pesto, CLASSICO, basil pesto, ready-to-serve | 372 | 4.2 g | 6.9 g | 36.4 g |
| Sauce, cheese sauce mix, dry Dried or dry | 438 | 7.7 g | 60.5 g | 18.3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Dip, NFS | 432 | 2.6 g | 3.9 g | 45.2 g |
| Ranch dip, regular | 432 | 2.6 g | 3.9 g | 45.2 g |
| Vegetable dip, regular | 429 | 2.2 g | 3.6 g | 45.1 g |
| Chipotle dip, regular | 426 | 2 g | 3.2 g | 45.1 g |
| Spinach dip, regular | 345 | 2.4 g | 3.4 g | 35.8 g |
| Onion dip, regular | 346 | 2.2 g | 3.9 g | 35.8 g |
| Spinach and artichoke dip | 329 | 4.2 g | 5.1 g | 32.8 g |
| Artichoke dip | 331 | 3.9 g | 5.8 g | 32.7 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in sauce?
100 g of sauce has 426 kcal. 0.25 cup (61 g): about 260 kcal.
How much protein is in sauce?
Sauce contains 5 g of protein per 100 g (10% of the 50 g Daily Value), or 3.1 g in 0.25 cup (61 g). About 5% of its calories come from protein. Compared with other soups, sauces, and gravies, that is among the highest quarter (median 2.2 g).
How many carbs are in sauce?
Sauce has 6.1 g of total carbohydrates per 100 g, including 1.7 g of fiber and 1.9 g of sugars.
How much fat is in sauce?
Sauce contains 42.4 g of fat per 100 g, of which 7.4 g is saturated (37% of the Daily Value).
What vitamins and minerals does sauce contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin K (162% DV), Vitamin E (59% DV), manganese (28% DV), Riboflavin (B2) (24% DV) and copper (16% DV). The full list is in the vitamins and minerals table above.
How much sodium is in sauce?
100 g contains 998 mg of sodium, 43% of the 2,300 mg Daily Value.
Does sauce have the same nutrition not specified and dried or dry?
No. Per 100 g, sauce, pesto, ready-to-serve, shelf stable has 426 kcal, while sauce, cheese sauce mix, dry has 438 kcal. Processing changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: SR Legacy, record dated April 1, 2019. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 171580. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.