Oyster sauce
15 g of oyster sauce is 8 kcal and adds little to any of the eleven body systems PeakPie scores.
PER 15 G AS BOUGHT · 8 KCAL
The portion is the serving PeakPie's healthy kitchen standard allows for this ingredient (salt and sugar).
Not on the organ lists.Stocks, sauces, herbs, spices and sweeteners flavour a dish rather than feed you, so they are never offered as best ingredients, whatever they score.
What it feeds
The score is what this one portion would do for the organ on an otherwise empty day, against PeakPie’s daily targets for an adult aged 19 to 50 (protein at 70 kg). Your own targets in the app follow your age, sex, weight and activity.
What’s in 15 g
| NUTRIENT | AMOUNT | OF A DAY |
|---|---|---|
| B12 | 0.1mcg | 3% |
| Copper | 0mg | 2% |
| Selenium | 0.7mcg | 1% |
| Folate (B9) | 2.3 mcg DFE | 1% |
| Calcium | 4.8mg | <1% |
| Phosphorus | 3.3mg | <1% |
| Water | 0.0L | <1% |
| Protein | 0.2g | <1% |
| Potassium | 8.1mg | <1% |
| Iron | 0mg | <1% |
| B6 | 0mg | <1% |
| Magnesium |
Watch out
- Saturated fat0g · <1% of the UK reference intake
- Salt1g · 17% of the UK reference intake
What may be claimed
Oyster sauce is a source of Copper, B12. These are the authorised wordings from the GB Nutrition and Health Claims Register for those nutrients, the only health claims anyone may make about this food.
Copper
- Copper contributes to normal function of the immune system.
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal iron transport in the body.
A trace mineral that helps immune cells mature, moves iron around the body, and cross-links the collagen in connective tissue.
B12
- Vitamin B12 contributes to normal psychological function.
- Vitamin B12 contributes to normal functioning of the nervous system.
- Vitamin B12 contributes to the normal function of the immune system.
- Vitamin B12 contributes to normal red blood cell formation.
- Vitamin B12 contributes to a reduction of tiredness and fatigue.
A B vitamin that insulates nerve fibres, builds red blood cells, and copies DNA. It occurs naturally only in animal foods.
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