Know what’s on your plate
Teriyaki sauce
Calories & nutrition facts
ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 89 kcal —
- Protein 5.9 g 12%
- Carbohydrate 15 g 6%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0.1 g 0%
- Sugars 14 g —
- Sodium 3833 mg 167%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.07 mg 5%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.2 mg 4%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 8 µg 2%
- Vitamin B12 0 µg 0%
- Choline 19.5 mg 4%
Minerals
- Calcium 25 mg 2%
- Iron 1.7 mg 9%
- Magnesium 61 mg 15%
- Phosphorus 154 mg 12%
- Potassium 225 mg 5%
- Zinc 0.1 mg 1%
- Copper 0.1 mg 11%
- Manganese 0 mg 0%
- Selenium 1.1 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 89 | 5.9 g | 16 g | 0 g |
| 1 × tbsp | 18 g | 16 | 1.1 g | 2.8 g | 0 g |
| 1 × fl oz | 36 g | 32 | 2.1 g | 5.6 g | 0 g |
| 1 × cup | 288 g | 256 | 17 g | 45 g | 0.1 g |
| 2 × tbsp | 36 g | 32 | 2.1 g | 5.6 g | 0 g |
| ½ × tbsp | 9 g | 8 | 0.5 g | 1.4 g | 0 g |
| 3 × tbsp | 54 g | 48 | 3.2 g | 8.3 g | 0 g |
| 4 × tbsp | 72 g | 64 | 4.3 g | 11 g | 0 g |
Similar foods
- Barbecue sauceready-to-serve172 kcal / 100 g
- Teriyaki wok sauce164 kcal / 100 g
- Salsa sauceready-to-serve29 kcal / 100 g
- Tartar sauceready-to-serve211 kcal / 100 g
- Steak saucetomato based, ready-to-serve95 kcal / 100 g
- Oyster sauceready-to-serve51 kcal / 100 g
- Sweet and sour sauceready-to-serve154 kcal / 100 g
- Duck sauceready-to-serve245 kcal / 100 g
- Worcestershire sauceready-to-serve77 kcal / 100 g
- Teriyaki shrimp120 kcal / 100 g
Questions about Teriyaki sauce
How do you use teriyaki sauce as a glaze without burning it?
Cook the meat, fish or vegetables almost through first, then brush on the sauce for the final few minutes, turning often. Its sugar can scorch over high heat, so keep the heat moderate.
How long should you marinate chicken in teriyaki sauce?
Marinate chicken in the fridge for 30 minutes to a few hours; overnight can make the surface very salty. Discard marinade that has touched raw chicken, or boil it thoroughly before using it as a sauce.
Do you need to refrigerate teriyaki sauce after opening?
Yes: close the bottle and refrigerate it after opening, using a clean spoon or pouring directly from the bottle. For homemade teriyaki sauce, refrigerate it in a covered container and use it within a few days.
What goes well with teriyaki sauce?
It works especially well with salmon, chicken, tofu and stir-fried vegetables, served with rice or noodles. Use it in teriyaki chicken or salmon bowls, or brush it over skewers near the end of cooking.
What can you use instead of teriyaki sauce?
For a quick substitute, mix soy sauce with a little honey or brown sugar and a splash of mirin or rice vinegar. It will not taste exactly the same, but it gives a similar salty-sweet glaze.
Does teriyaki sauce contain gluten?
Many versions contain soy sauce made with wheat, so check the ingredients if you need to avoid gluten. A sauce labelled gluten-free is the safer choice; tamari alone does not guarantee that the finished sauce is gluten-free.
How much sodium is in a spoonful of teriyaki sauce?
A tablespoon (18 g) contains about 690 mg of sodium, so a little can go a long way. Use it as a glaze or seasoning rather than pouring it freely over a meal.
Source: USDA FoodData Central 171167 · per 100 g · carbohydrate per EU label, fibre excluded
