Mushroom sauce: calories and nutrition facts

Mushroom sauce has 99 kcal per 100 g. One serving, 1 Serving (50 g), has 49 kcal.

Calories: 99 kcal
Protein: 3.2 g
Carbohydrates: 6.3 g
Fat: 6.3 g

Per 100 g

Mushroom sauce: how many calories?

Mushroom sauce has 99 kcal per 100 g, with 3.2 g protein, 6.3 g carbs and 6.3 g fat. A 50 g serving (1 Serving) has 49 kcal. That is less than the average for Cooking Aids & Ingredients (199 kcal per 100 g). Most of its calories come from fat.

Where the calories come from

Protein14%
Carbohydrates27%
Fat60%

Calculate a portion

Amountg

Calories: 49 kcal
Protein: 1.6 g
Carbohydrates: 3.2 g
Fat: 3.1 g

Nutrition facts

Nutrient	Per 100 g	Per serving (50 g)
Calories	99 kcal	49 kcal
Fat	6.3 g	3.1 g
of which saturated fat	0 g	0 g
Carbohydrates	6.3 g	3.2 g
of which sugars	2.2 g	1.1 g
Fiber	2.3 g	1.1 g
Protein	3.2 g	1.6 g
Sodium	360 mg	180 mg
Water	83.8 g	41.9 g
Vitamin C	0.5 mg	0.3 mg
Calcium	17 mg	9 mg
Iron	0.7 mg	0.4 mg
Potassium	90 mg	45 mg
Magnesium	7 mg	3 mg

Source: Ciqual food composition table (ANSES, France). Data updated on 20 December 2025.

Share of reference intakes

Per 100 g, compared with an adult's reference intakes (2,000 kcal a day, Regulation (EU) No 1169/2011).

Nutrient	Of reference intake
Calories(99 kcal)	5%
Fat(6.3 g)	9%
of which saturated fat(0 g)	0%
Carbohydrates(6.3 g)	2%
of which sugars(2.2 g)	2%
Protein(3.2 g)	6%
Salt(0.9 g)	15%

What the EU thresholds say

Nutrition claim thresholds from Regulation (EC) No 1924/2006, per 100 g.

Source of protein (at least 12% of calories)
Low sugars (5 g or less)

Mushroom sauce: frequently asked questions

Mushroom sauce: how many calories per serving?

A 50 g serving (1 Serving) has 49 kcal.

Mushroom sauce: how much protein?

Mushroom sauce contains 3.2 g of protein per 100 g, 6% of the 50 g reference intake.

Mushroom sauce: how much fibre?

Mushroom sauce provides 2.3 g of fibre per 100 g, 9% of the 25 g a day recommended by EFSA.

Mushroom sauce: how much makes 100 kcal?

100 kcal is about 101 g of this food.

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