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Nutritional Profile of Plum Sauce (Ready-To-Serve)

We got 41 nutritional values in our nutrition profile for Plum Sauce (Ready-To-Serve).

Nutrient content compared to all foods

When comparing its nutrient content to all foods in our tool we find that it ranks moderately (Top 500) for seven nutrients.

Most notable of them being

Nutrient content compared to foods in the same category

A comparison between its nutrient content to foods in the same category (Sauces and Gravies) shows that it ranks quite high (Top 25) for three nutrients.

These are

Additionally, a comparison to foods in the same category shows that it ranks high (Top 50) for 10 additional nutrients.

With the highest ranking of them being

You can find these and more nutrient rankings below.

Nutrient Content Of Plum Sauce (Ready-To-Serve)

The nutrient content of food is mainly divided into macro- and micronutrients.

Below you'll first find a macronutrient profile that will give you a sense of how the measured macronutrients compare to each other.

Secondly you'll find a lipid (fat) profile that shows you the content of saturated, mono-, and polyunsaturated fatty acids.

After that you'll find our detailed nutrient profile with all measured nutrients.

Macronutrient profile of Plum Sauce (Ready-To-Serve)

Macronutrients are mainly divided into carbohydrates (carbs), lipids (fats), and protein.

In our macronutrient profile we also include water as we think that it gives a more complete picture of how nutrient dense the food is.

Figure 1. Macronutrient profile of Plum Sauce (Ready-To-Serve)

42.8%
1%
0.9%
53.7%
Carbs
Fats
Protein
Water

Percent of 100 grams of food. Values can differ from nutrient profile below due to rounding.

After the overview this macronutrient profile provided let's dive deeper and take a look at the lipid (fat) profile!

Lipid (fat) profile of Plum Sauce (Ready-To-Serve)

Lipids (fats) are a major part of the macronutrients in your food.

Lipids (fats), are divided into saturated and unsaturated fats. The unsaturated fats are then in turn divided into mono-, and polyunsaturated fats.

Here's a lipid (fat) profile to give you a sense of how the content of each type of fat compare to each other.

Figure 2. Lipid (fat) profile of Plum Sauce (Ready-To-Serve)

0.2%
0.2%
0.6%
Saturated
Mono
Poly

Percent of 100 grams of food. Values can differ from nutrient profile below due to rounding.

And now, let's look at the detailed nutrient profile!

Detailed nutrient profile of Plum Sauce (Ready-To-Serve)

Below we list all the nutrients that we have a measurement for. This is where you can find out what micronutrients there are in your food.

All nutrients are grouped together according to their type. Click on a nutrient type to show the individual nutrients. You can find other foods that contain the same nutrient by clicking on it.

If you can't find a specific nutrient, we recommend you go to our complete list of nutrients or try searching for it.

Nutrient Profile: Plum Sauce (Ready-To-Serve)

In food category: Sauces and Gravies

Carbohydrates (2)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Carbohydrates, by difference
42.8 g
12.1 g
16
602
Fiber, total dietary
700 mg
198.4 mg
28
252
Fatty Acids (4)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Fatty Acids, total monounsaturated
240 mg
68 mg
121
2613
Fatty Acids, total polyunsaturated
588 mg
166.7 mg
82
1927
Fatty Acids, total saturated
153 mg
43.4 mg
122
2654
Total Lipid (Fat)
1 g
294.8 mg
114
1644
Saturated Fats (3)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Myristic Acid (14:0)
2 mg
0.6 mg
99
1148
Palmitic Acid (16:0)
111 mg
31.5 mg
118
2165
Stearic Acid (18:0)
38 mg
10.8 mg
109
1653
Monounsaturated Fats (3)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Oleic Acid (18:1)
236 mg
66.9 mg
118
2580
Palmitoleic Acid (16:1)
2 mg
0.6 mg
100
981
Paullinic Acid (20:1)
1 mg
0.3 mg
66
473
Polyunsaturated Fats (2)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Linoleic Acid (18:2 n-6)
516 mg
146.3 mg
76
1878
Linolenic Acid (18:3)
69 mg
19.6 mg
69
887
Protein (1)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Protein
890 mg
252.3 mg
129
1530
Water-soluble Vitamins (9)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Folate, DFE
6 µg
1.7 µg
42
449
Folate, food
6 µg
1.7 µg
40
283
Folate, total
6 µg
1.7 µg
44
388
Niacin
1 mg
286.3 µg
50
1565
Pantothenic Acid
59 µg
16.7 µg
46
1126
Riboflavin
84 µg
23.8 µg
65
727
Thiamin
18 µg
5.1 µg
71
866
Vitamin B6
78 µg
22.1 µg
66
903
Vitamin C
500 µg
141.7 µg
59
618
Fat-soluble Vitamins (3)per
100g
per
Oz
Rank
Cat.
Rank
Foods
beta-Carotene
26 µg
7.4 µg
74
1140
Vitamin A, IU
43 IU
12.2 IU
43
995
Vitamin A, RAE
2 µg
0.6 µg
86
711
Minerals (10)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Calcium, Ca
12 mg
3.4 mg
84
539
Copper, Cu
78 µg
22.1 µg
52
771
Iron, Fe
1.4 mg
405.4 µg
19
778
Magnesium, Mg
12 mg
3.4 mg
33
359
Manganese, Mn
114 µg
32.3 µg
34
916
Phosphorus, P
22 mg
6.2 mg
86
652
Potassium, K
259 mg
73.4 mg
39
639
Selenium, Se
0.4 µg
0.1 µg
78
694
Sodium, Na
538 mg
152.5 mg
84
611
Zinc, Zn
190 µg
53.9 µg
77
909
Water (1)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Water
53.7 g
15.2 g
114
1532
Other (3)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Ash
1.6 g
442.3 mg
55
504
Kcal (Energy)
184 kcal
52.2 kcal
54
504
KJ (Energy)
770 kj
218.3 kj
23
422
Figure 3. Nutritional profile of plum sauce (ready-to-serve) with 41 nutrient values.

Foods Available Online

We searched Amazon for "Plum Sauce" and found these products.

You can click on an image or the link below for further details of each product (#ad).

Common Serving Sizes Of Plum Sauce (Ready-To-Serve)

Here's some of the different portion/serving sizes to get a sense of the weight.

Amount / MeasurementWeight in GrWeight in Oz
Tbsp19.0 g0.7 oz
Cup305.0 g10.8 oz
Figure 4. Common serving sizes of plum sauce (ready-to-serve)

Recommended High Quality Supplements

Choosing a high quality supplement can be quite tricky.

You have to know what to look for and it takes a lot of work to go through the myriad of available products.

We have a whole category dedicated to supplement recommendations that you can use if you're in need of high quality supplements.

We update/review our recommendations several times per year.

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