Sauce vs Oil
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Sauce, pesto, ready-to-serve, refrigerated is higher in more vitamins & minerals
Calories (kcal)
Sauce 418
Oil 884
Protein (g)
Sauce 9.83
Oil 0
Carbs (g)
Sauce 10.1
Oil 0
Fat (g)
Sauce 37.6
Oil 100
Fiber (g)
Sauce 1.80
Oil 0
Quick answers
Which has more protein?
Sauce, pesto, ready-to-serve, refrigerated — 9.83g vs 0g per 100g.
Which has fewer calories?
Sauce, pesto, ready-to-serve, refrigerated — 418 vs 884 kcal per 100g.
Which is more nutrient-dense?
Sauce, pesto, ready-to-serve, refrigerated 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 | 418 kcal | 884 kcal | -53% |
| Macronutrients | |||
| Water | 39.0 g | 0 g | |
| Protein | 9.83 g | 0 g | |
| Total lipid (fat) | 37.6 g | 100 g | -62% |
| Carbohydrate, by difference | 10.1 g | 0 g | |
| Fiber, total dietary | 1.80 g | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 7.07 g | 7.76 g | -9% |
| Fatty acids, total monounsaturated | 22.2 g | 61.2 g | -64% |
| Fatty acids, total trans | 0.398 g | 1.77 g | -78% |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.170 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 0.717 mg | 0 mg | |
| Niacin (Vitamin B3) | 0.523 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 1.70 mg | 0 mg | |
| Vitamin B-6 — Pyridoxine | 0.133 mg | 0 mg | |
| Biotin (Vitamin B7) | 16.0 ug | 0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 0.200 mg | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | 77.0 ug | 0 ug | |
| Carotene, beta | 919 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 7.27 mg | 17.5 mg | -58% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 306 mg | 0 mg | |
| Iron, Fe | 0.570 mg | 0 mg | |
| Magnesium, Mg | 47.0 mg | 0 mg | |
| Phosphorus, P | 273 mg | 0 mg | |
| Potassium, K | 560 mg | 0 mg | |
| Sodium, Na | 603 mg | 0 mg | |
| Zinc, Zn | 1.33 mg | 0 mg | |
| Copper, Cu | 0.080 mg | 0 mg | |
| Manganese, Mn | 0.586 mg | 0 mg | |
| Selenium, Se | — | 0 ug | |
| Other Nutrients | |||
| Energy | 1749 kj | 3699 kj | -53% |
| Ash | 3.50 g | 0 g | |
| Total Sugars | 6.33 g | 0 g | |
| Sucrose | 0 g | — | |
| Glucose | 0.230 g | — | |
| Fructose | 0 g | — | |
| Lactose | 5.94 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0.150 g | — | |
| Starch | 2.20 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 16.0 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 0 ug | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | 16.0 ug | 0 ug | |
| Vitamin A, IU | 1544 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 1242 ug | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 6.99 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.190 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin K1 — Phylloquinone | 151 ug | 71.3 ug | +112% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.123 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0.099 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.060 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.153 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.178 g | 0.037 g | +381% |
| SFA 14:0 (Myristic acid) | 0.579 g | 0.066 g | +777% |
| SFA 15:0 (Pentadecanoic acid) | 0.065 g | 0.037 g | +76% |
| SFA 16:0 (Palmitic acid) | 4.17 g | 4.19 g | -1% |
| SFA 17:0 (Margaric acid) | 0.052 g | 0.057 g | -9% |
| SFA 18:0 (Stearic acid) | 1.33 g | 2.31 g | -42% |
| SFA 20:0 (Arachidic acid) | 0.166 g | 0.727 g | -77% |
| SFA 22:0 (Behenic acid) | 0.066 g | 0.336 g | -80% |
| SFA 24:0 (Lignoceric acid) | 0.035 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.058 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.310 g | 0.284 g | +9% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.291 g | 0.284 g | +2% |
| MUFA 17:1 (Heptadecenoic acid) | 0.036 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 21.4 g | 59.8 g | -64% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 21.3 g | 59.5 g | -64% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.288 g | 1.08 g | -73% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.004 g | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.004 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.021 g | — | |
| Fatty acids, total polyunsaturated | 6.55 g | 26.4 g | -75% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 4.88 g | 18.8 g | -74% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.78 g | 18.6 g | -74% |
| PUFA 18:2 CLAs | 0.041 g | — | |
| PUFA 18:2 i | — | 0.190 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 1.53 g | 7.64 g | -80% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 1.27 g | 6.34 g | -80% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.058 g | — | |
| PUFA 18:3i | 0.208 g | 1.29 g | -84% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.021 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.009 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.002 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.007 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.095 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.002 g | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.004 g | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 0.135 g | 0.286 g | -53% |
| TFA 16:1 t | 0.018 g | — | |
| TFA 18:1 t | 0.116 g | 0.286 g | -59% |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.056 g | — | |
| Fatty acids, total trans-polyenoic | 0.263 g | 1.49 g | -82% |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
* 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, ready-to-serve, refrigerated nutrition facts Oil, industrial, canola for salads, woks and light frying nutrition facts Compare other foods →
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