Red Clam Sauce — Nutrition Facts & Ingredients
- Calories
- 40per serving
- Protein
- 2.4 gper 100 g
- Carbs
- 4 gper 100 g
- Fat
- 1.2 gper 100 g
Where to buy
Per serving (0.5 cup, 125 g): 40 calories. Per 100 g: 32 calories, 2.4 g protein, 1.2 g fat.
Per FDA guidance, 20% DV or more per serving is high; 5% or less is low. Daily Values are for a 2,000-calorie diet. In this product, per serving:
- Sodium: 21% DV (high at 20% DV or more)
Nutrition Facts
Serving size0.5 cup (125g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy Red Clam Sauce
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Clam Juice, Clams, Dehydrated Garlic, Dehydrated Onion, Dried Parsley, Extra Virgin Olive Oil, Red Peppers, Salt, Soybean Oil, Spices, Tomatoes, Water
Frequently asked questions
How many calories are in Red Clam Sauce?
Per 100 g of Red Clam Sauce there are 32 calories.
How much protein is in Red Clam Sauce?
Per 100 g of Red Clam Sauce there are 2.4 g protein.
How many carbohydrates are in Red Clam Sauce?
Per 100 g of Red Clam Sauce there are 4.0 g carbohydrates. Of which 3.2 g sugars.
How much sugar is in Red Clam Sauce?
Per 100 g of Red Clam Sauce there are 3.2 g sugars.
How much sodium (salt) is in Red Clam Sauce?
Per 100 g of Red Clam Sauce there are 392.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Red Clam Sauce?
Per 100 g of Red Clam Sauce there are 0.8 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Red Clam Sauce?
The main ingredients in Red Clam Sauce are: Clam Juice, Clams, Dehydrated Garlic, Dehydrated Onion, Dried Parsley.
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