Sauce, dry mix, made up
Dernière mise à jour 4 Nov 2026
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This sauce is made by mixing a dry sauce powder with milk. The figures describe the prepared sauce rather than the powder alone. It provides carbohydrate, fat and protein, including 10g of carbohydrate and 3.8g of protein per 100g. The prepared sauce also contains 160mg of calcium and 0.75g of salt per 100g.
Calcium helps maintain bones and teeth and supports normal muscle function. Protein is needed for the growth and repair of body tissues. The salt content is worth noting for people monitoring their salt intake, particularly when the sauce is added to other foods containing salt. Full nutritional figures are provided in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 91 kcal |
Energy | 381 kJ |
Graisse | 4.1g |
Carbohydrate | 10g |
of which sugars | 5.5g |
3.8g | |
Sel | 0.75g |
Alcool | 0g |
Eau | 80g |
Cholestérol | 13mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0mg | |
Trace | |
Trace | |
160mg | |
0.4mg | |
14mg | |
95mg | |
170mg | |
Sodium | 300mg |
0.4mg | |
0.02mg |
Other types of sauce
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
35 kcal | 1.1g | 0.4g | – | |
330 kcal | 9.7g | 3.9g | – | |
486 kcal | 19g | 28g | 1.7g | |
338 kcal | 9.3g | 6.5g | – | |
355 kcal | 9g | 11g | – | |
94 kcal | 0.5g | 1g | 0.8g | |
92 kcal | 1.4g | 1.3g | 0.9g | |
133 kcal | 1.7g | 9.5g | 2.5g | |
151 kcal | 4.9g | 13g | 1.3g | |
129 kcal | 5.1g | 9.7g | 1.3g | |
44 kcal | 1.5g | 1.3g | 2g | |
65 kcal | 1.5g | 3.8g | 2.3g | |
33 kcal | 1.4g | 0.3g | 2g | |
46 kcal | 1.4g | 2.1g | 2.4g | |
129 kcal | 7.3g | 11g | 0.4g | |
70 kcal | 1.5g | 4.5g | 1.3g | |
43 kcal | 0.9g | 1g | 1.5g | |
105 kcal | 1.6g | 8.6g | 2.3g | |
157 kcal | 0.2g | 3.4g | – | |
252 kcal | 1.2g | 25g | 1.6g |
About these figures
Values are per 100g of the food as described (Calculated from 60g powder to 568ml milk). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: LFRA, Nutrient analysis of miscellaneous foods, 1992.