Oyster Sauce

Oyster sauce is a thick, savory condiment made from oyster extracts, sugar, salt, and sometimes soy sauce, originating from southern China. It has a rich, umami flavor with a hint of sweetness and is a staple in Cantonese cooking, used to stir-fry vegetables, meats, and noodles.

🍽️ Nutrition at a glance

Oyster sauce is low in carbohydrates and protein but contains moderate fat, primarily from its natural oyster extracts. It is a good source of minerals like iron and zinc, with a typical serving providing around 10-15 calories.

Nutrition breakdown

Calories	11 kcal
Protein	0.5 g
Carbs	2 g
Fat	0.1 g
Fiber	0 g
Sugar	1.5 g
Sodium	230 mg
Iron	0.3 mg
Zinc	0.2 mg
Potassium	40 mg
Magnesium	5 mg
Phosphorus	10 mg
Selenium	1 mcg
Vitamin B12	0.1 mcg
Copper	0.05 mg

Per 1 tablespoon (18 g) · estimated, varies by recipe

💡 What's interesting

Culturally, oyster sauce was invented in the 1880s in Guangdong, China, by accident when a chef left oysters simmering too long, creating a rich, caramelized sauce. Nutritionally, it offers a concentrated source of umami flavor without needing excessive salt or sugar.