NUTTAB 2010 Online Searchable Database
Sauce, satay, Asian, commercial
|Description:||Commercially prepared spicy sauce based on ground roasted peanuts, sugar, salt and other flavourings, commonly used in Asian style cooking.|
|Group:||Condiments: Dressings, Pastes and Sauces|
|Sampling Details:||Na, I, fat and fatty acids were derived from 1 sample of Fountain satay sauce purchased in NSW in 2009 (2008 TFA program). Proximates, vitamins and minerals were derived from a composite sample of 7 imported brands (Ayam, Four Arrows, Giti, Glory, Gourmet Chef, Sahibs Choice, Yeos) of satay sauce, purchased in Sydney in 1991 (Ethnic Foods program). Fibre value was estimated assuming product contains 50% roasted, salted peanuts. Note low sum of proximates - data should be used with caution.|
(1) Cheung, A. (1991) The Nutrient Composition of Oriental Sauces. Unpublished BSc thesis, University of New South Wales.
(2) Greenfield, H., Arcot, J. and Khan, M.M. (1991) Nutrient Analysis of Ethnic Foods. Unpublished, commissioned laboratory report to Department of Community Services and Health.
(3) New South Wales Food Authority. (2009) Report on 2009 trans fatty acid survey. Unpublished report prepared for the Australian and New Zealand Food Regulation Ministerial Council.
(4) Sydney West Area Health Services. (2008) Sodium & Iodine Analysis. Commissioned report to Food Standards Australia New Zealand.