Sweet and sour sauce
Common food
Sweet and sour sauce is a glossy, viscous condiment that delivers a vibrant, tongue-tingling balance of tangy vinegar and sweet sugar. Its texture is typically syrupy and clinging, perfect for coating fried foods. Nutritionally, it is almost entirely carbohydrate, providing a quick energy hit with virtually no protein, fat, or fiber.
💚 Why it's loved
People adore it for its addictive, crowd-pleasing sweet-tart flavor profile that transforms simple fried dishes into exciting meals. Its versatility as a dip, glaze, or stir-fry sauce makes it a beloved staple in many households.
⚠️ Watch-outs & how to enjoy it better
The high sugar content can cause rapid blood-sugar spikes, making it a concern for those managing diabetes or watching caloric intake. To counteract this, use it sparingly as a flavor accent rather than a main sauce, and always pair dishes containing it with a significant source of protein (like chicken or tofu) and fiber (like steamed broccoli) to slow sugar absorption.
Key benefits
- Enhances palatability of lean proteins and vegetables
- Provides a quick source of energy from simple carbohydrates
- Adds complex flavor without adding fat to a dish
- A staple condiment that makes meal preparation faster
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic red color in many Westernized versions comes not from fruit, but from artificial food dyes like Red 40, as traditional recipes often relied on the natural amber hue of caramelized sugar or ketchup.
Full nutrition (scales with serving)
| Water | 60.3 g |
| Energy | 154 kcal |
| Protein | 0.27 g |
| Total lipid (fat) | 0.02 g |
| Carbohydrate, by difference | 38.2 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 18.8 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 0.21 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 7.0 mg |
| Potassium, K | 99.0 mg |
| Sodium, Na | 539 mg |
| Zinc, Zn | 0.09 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 8.7 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.19 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 2.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 6.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.01 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.20 ug |
| Fatty acids, total saturated | 0.00 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.00 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.00 g |
| PUFA 18:2 | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is sweet and sour sauce the same as duck sauce?
They are similar but distinct. Sweet and sour sauce is typically tangier and thinner, often used for cooking. Duck sauce (or plum sauce) is usually thicker, fruitier (often apricot-based), and served as a dipping condiment.
Can I make a healthier version at home?
Absolutely. You can reduce the sugar by half, use pineapple juice for natural sweetness, and add more vinegar or citrus juice for tang. Incorporating pureed fruit or a touch of ginger can boost flavor without extra sugar.
Why is it so high in sugar and low in everything else?
It is fundamentally a sugar-vinegar emulsion, sometimes thickened with cornstarch. Its purpose is to be a potent flavoring agent, not a nutritional component, hence the concentration of simple carbs.