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Satésaus
Satésaus by Wijko provides 447 kcal per 100 g, with 28 g of sugars and 12 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 540g pack. Contains: gluten, milk, peanuts, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 447 kcal |
| Total fat | 26 g |
| Saturated fat | 3.9 g |
| Carbohydrates | 38 g |
| Total sugars | 28 g |
| Added sugars | 25.4 g |
| Dietary fiber | 4.3 g |
| Protein | 12 g |
| Salt | 2.4 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Pinda's 48%, suiker, water, pepers, zout, water, voedingszuur (azijnzuur), sojasaus (water, sojabonen, zout, tarwe, conserveermiddel (kaliumsorbaat)), azijn, aroma (bevatten soja), raapzaadolie, gemodificeerd zetmeel, weipoeder (melk), zout, sambal (rode conserveermiddel (benzoëzuur)), gember, specerijen, verdikkingsmiddelen (guargom, xanthaangom), kleurstof (E150d), ui,
- Allergens
- GlutenMilkPeanutsSoybeans
Additives 7
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 540g
- Sold in
- France, Germany
- Barcode
- 8718053070551
Prices reported by shoppers
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Frequently asked questions
How many calories are in Satésaus?
Satésaus contains 447 kcal per 100 g.
How much sugar is in Satésaus?
Satésaus has 28 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Satésaus healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Satésaus vegan?
Based on its ingredient list, it is not vegan.
What allergens does Satésaus contain?
According to the label data it contains: Gluten, Milk, Peanuts, Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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