Sauce, worcestershire
FDC 171610tbsp (17 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 27 · +17 vs Soups & sauces medianWorcestershire sauce scores 27 of 100, a Low band mark, but it actually ranks well within its category at 16th of 60 in Soups & sauces, comfortably above the category median of 10. Per 100 g it shows excellent iron at 29 percent DV, plus good marks for potassium at 17 percent DV and vitamin C at 14 percent DV.
It is a condiment used by the splash rather than the cupful, stirred into marinades, Bloody Marys, Caesar dressing or a dash over steak, so a typical 17 g tablespoon serving is far from the full 100 g reference. The honest caveat is sodium, high at 1300 mg per 100 g, a figure worth remembering even though actual servings are small.
See how this score is calculated, build a plate around sauce, worcestershire, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 77 kcal | 4% |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 1300 mg | 57% |
| Carbohydrate | 19 g | 7% |
| Dietary fiber | 0 g | 0% |
| Sugars | 10 g | |
| Protein | 0 g | 0% |
| Potassium | 800 mg | 17% |
| Calcium | 107 mg | 8% |
| Iron | 5.3 mg | 29% |
| Magnesium | 13 mg | 3% |
| Vitamin C | 13 mg | 14% |
| Vitamin A | 5 µg | 1% |
| Vitamin E | 0.08 mg | 1% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 13 kcal | 1% |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 221 mg | 10% |
| Carbohydrate | 3.3 g | 1% |
| Dietary fiber | 0 g | 0% |
| Sugars | 1.7 g | |
| Protein | 0 g | 0% |
| Potassium | 136 mg | 3% |
| Calcium | 18 mg | 1% |
| Iron | 0.9 mg | 5% |
| Magnesium | 2.2 mg | 1% |
| Vitamin C | 2.2 mg | 2% |
| Vitamin A | 0.85 µg | 0% |
| Vitamin E | 0.01 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 171610Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the soups & sauces median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Sauce, plum, ready-to-serveDensity 29 vs 27Soup, egg drop, Chinese restaurantDensity 30 vs 27Sauce, homemade, white, mediumDensity 31 vs 27Original analysis by NutriVerdict
In the kitchen and how to use it
Worcestershire sauce is a fermented condiment built on vinegar, molasses, tamarind, anchovies, and spices, used in small splashes to add a deep savory, tangy backbone to dishes rather than as a standalone food. It's a staple in Bloody Marys, Caesar dressing, marinades for steak and burgers, shepherd's pie, barbecue sauce, and Welsh rarebit, where just a teaspoon or tablespoon rounds out flavor without dominating it. Its umami character comes largely from the fermented anchovy base, which is why it pairs so naturally with beef and other rich, grilled or braised meats.
A sealed bottle keeps well in a cool pantry for a long time, and once opened it stores fine in the refrigerator for months without losing potency. At 77 calories per tablespoon-sized 17 g serving, it's used in such small amounts that calories are rarely a concern, though its 1300 mg of sodium per 100 g means a little goes a long way and it shouldn't be poured freely; it also delivers notable amounts of iron (29% DV), potassium (17% DV), and vitamin C (14% DV) per serving, mostly from its tamarind and molasses components.
Frequently asked questions about sauce, worcestershire
How many calories are in Worcestershire sauce?
A 17 g tablespoon serving has 77 calories, used more for flavor than as a calorie source.
Is Worcestershire sauce high in sodium?
Yes, it contains 1300 mg of sodium per 100 g, so it's typically used in small splashes rather than poured liberally.
What does Worcestershire sauce pair well with?
It's a classic addition to Bloody Marys, Caesar dressing, steak marinades, and shepherd's pie, adding a savory, tangy depth in small amounts.