Sauce vs Oil
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Sauce, pesto, CLASSICO, basil pesto, ready-to-serve is higher in more vitamins & minerals
Calories (kcal)
Sauce 372
Oil 884
Protein (g)
Sauce 4.16
Oil 0
Carbs (g)
Sauce 6.93
Oil 0
Fat (g)
Sauce 36.4
Oil 100
Fiber (g)
Sauce 2.10
Oil —
Quick answers
Which has more protein?
Sauce, pesto, CLASSICO, basil pesto, ready-to-serve — 4.16g vs 0g per 100g.
Which has fewer calories?
Sauce, pesto, CLASSICO, basil pesto, ready-to-serve — 372 vs 884 kcal per 100g.
Which is more nutrient-dense?
Sauce, pesto, CLASSICO, basil pesto, ready-to-serve scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Sauce | Oil | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 372 kcal | 884 kcal | -58% |
| Macronutrients | |||
| Water | 49.2 g | 0 g | |
| Protein | 4.16 g | 0 g | |
| Total lipid (fat) | 36.4 g | 100 g | -64% |
| Carbohydrate, by difference | 6.93 g | 0 g | |
| Fiber, total dietary | 2.10 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 6.72 g | 4.63 g | +45% |
| Fatty acids, total monounsaturated | 10.0 g | 37.0 g | -73% |
| Fatty acids, total trans | 0.155 g | 1.76 g | -91% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.097 mg | — | |
| Riboflavin (Vitamin B2) | 0.273 mg | — | |
| Niacin (Vitamin B3) | 0.877 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.285 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.267 mg | — | |
| Biotin (Vitamin B7) | 29.0 ug | — | |
| Choline, total | 13.7 mg | — | |
| Vitamin A, RAE | 96.0 ug | — | |
| Carotene, beta | 1151 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 4.61 mg | 21.6 mg | -79% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 166 mg | — | |
| Iron, Fe | 0.710 mg | — | |
| Magnesium, Mg | 40.0 mg | — | |
| Phosphorus, P | 97.0 mg | — | |
| Potassium, K | 195 mg | — | |
| Sodium, Na | 1028 mg | 0 mg | |
| Zinc, Zn | 0.680 mg | — | |
| Copper, Cu | 0.079 mg | — | |
| Manganese, Mn | 0.370 mg | — | |
| Selenium, Se | 5.50 ug | — | |
| Other Nutrients | |||
| Energy | 1556 kj | 3699 kj | -58% |
| Ash | 3.36 g | 0 g | |
| Total Sugars | 2.60 g | — | |
| Sucrose | 0 g | — | |
| Glucose | 0.390 g | — | |
| Fructose | 2.21 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Starch | 0.070 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 29.0 ug | — | |
| Betaine | 0.600 mg | — | |
| Beta-carotene (Provitamin A) | 13.0 ug | — | |
| Vitamin A, IU | 1929 IU | — | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 986 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 1.17 mg | -100% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 26.2 mg | 101 mg | -74% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 10.2 mg | 30.9 mg | -67% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 194 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.045 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0.036 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.022 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.055 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.063 g | 0 g | |
| SFA 14:0 (Myristic acid) | 0.224 g | 0.063 g | +256% |
| SFA 15:0 (Pentadecanoic acid) | 0.026 g | — | |
| SFA 16:0 (Palmitic acid) | 4.40 g | 2.98 g | +48% |
| SFA 17:0 (Margaric acid) | 0.044 g | 0 g | |
| SFA 18:0 (Stearic acid) | 1.56 g | 1.15 g | +35% |
| SFA 20:0 (Arachidic acid) | 0.116 g | 0.360 g | -68% |
| SFA 22:0 (Behenic acid) | 0.097 g | 0.070 g | +39% |
| SFA 24:0 (Lignoceric acid) | 0.033 g | 0 g | |
| MUFA 14:1 (Myristoleic acid) | 0.020 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.143 g | 0.133 g | +8% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.136 g | 0.133 g | +2% |
| MUFA 17:1 (Heptadecenoic acid) | 0.024 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 9.69 g | 36.3 g | -73% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 9.61 g | 36.3 g | -73% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.172 g | 0.476 g | -64% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.004 g | 0.141 g | -97% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | 0.141 g | -100% |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 18.4 g | 53.4 g | -65% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 16.0 g | 45.9 g | -65% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 15.9 g | 45.4 g | -65% |
| PUFA 18:2 CLAs | 0.029 g | — | |
| PUFA 18:2 i | — | 0.569 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 2.39 g | 7.43 g | -68% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 2.29 g | 6.24 g | -63% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.102 g | — | |
| PUFA 18:3i | 0 g | 1.19 g | -100% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.014 g | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.005 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.002 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.004 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.001 g | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Fatty acids, total trans-monoenoic | 0.082 g | — | |
| TFA 16:1 t | 0.007 g | — | |
| TFA 18:1 t | 0.071 g | — | |
| TFA 22:1 t | 0.004 g | — | |
| TFA 18:2 t not further defined | 0.073 g | — | |
| Fatty acids, total trans-polyenoic | 0.073 g | 1.76 g | -96% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Sauce, pesto, CLASSICO, basil pesto, ready-to-serve nutrition facts Oil, cooking and salad, ENOVA, 80% diglycerides nutrition facts Compare other foods →
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