File:Lunch_sauces.jpg · Wikimedia Commons · See Wikimedia Commons
A sauce is a liquid or semi-liquid mixture added to food to enhance its flavor, moisture, or appearance. Sauces matter because they're a fundamental cooking technique used across cuisines worldwide to complement and improve dishes.
AI-generated from the Wikipedia summary — may contain errors.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 48,885 products
- Energy
- 177 kcal
- Fat
- 11.4 g
- — of which saturates
- 2.1 g
- Carbohydrates
- 16.1 g
- — of which sugars
- 10.8 g
- Fibre
- 1.3 g
- Protein
- 1.9 g
- Salt
- 3.43 g
via Open Food Facts · ODbL
Wikidata facts
- Subclass of
- condiment
- Part of
- dish
- Country of origin
- France
- Image
- Sauces maustekastikkeet.jpg
- Has use
- seasoning
Show 5 more facts
- Commons category
- Sauces
- topic's main category
- Category:Sauces
- different from
- SOS / S.O.S.
- described by source
- Encyclopædia Britannica 11th edition
- on focus list of Wikimedia project
- Wikipedia:Vital articles/Level/4
via Wikidata · CC0
Article · Italiano
La salsa è una preparazione di cucina o di pasticceria, formata da un legante e da un sapore e/o da aromi e/o spezie, con consistenza pastosa, cremosa o semiliquida. La salsa ha come scopo quello di legare tra loro alimenti diversi e dar loro una consistenza più compatta e uniforme per accompagnare carni, pesci, pasta, verdure e dare sapore, condire, esaltare le caratteristiche organolettiche della vivanda.
Abstract from DBpedia / Wikipedia · CC BY-SA
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