Category
Soßen & Condiments
Viscous condiments like ketchup, BBQ sauce, or dips tend to cling stubbornly to measuring cups. This leads to waste and messy cleanup. Weighing directly into your dish or pan is the professional, clean, and accurate method.
Source: USDA FDC - Condiment-Suche
Salad Dressing, Blue Or Roquefort Cheese Dressing, Commercial, Regular salad dressing blue or roquefort cheese dressing commercial regular Salad Dressing, Blue Or Roquefort Cheese, Low Calorie salad dressing blue or roquefort cheese low calorie Salad Dressing, Buttermilk, Lite salad dressing buttermilk lite Salad Dressing, Caesar, Low Calorie salad dressing caesar low calorie Salad Dressing, Sweet And Sour salad dressing sweet and sour Salad Dressing, Thousand Island Dressing, Fat-Free salad dressing thousand island dressing fat free Salsa salsa Sauce, Barbecue sauce barbecue Sauce, Barbecue, Bull'S-Eye, Original sauce barbecue bull s eye original Sauce, Barbecue, Kc Masterpiece, Original sauce barbecue kc masterpiece original Sauce, Barbecue, Open Pit, Original sauce barbecue open pit original Sauce, Barbecue, Sweet Baby Ray'S, Original sauce barbecue sweet baby ray s original Sauce, Chili, Peppers, Hot, Immature Green, Canned sauce chili peppers hot immature green canned Sauce, Duck, Ready-To-Serve sauce duck ready to serve Sauce, Hoisin, Ready-To-Serve sauce hoisin ready to serve Sauce, Horseradish sauce horseradish Sauce, Hot Chile, Sriracha sauce hot chile sriracha Sauce, Hot Chile, Sriracha, Cha! By Texas Pete sauce hot chile sriracha cha by texas pete Sauce, Hot Chile, Sriracha, Tuong Ot Sriracha sauce hot chile sriracha tuong ot sriracha Sauce, Oyster, Ready-To-Serve sauce oyster ready to serve Sauce, Peanut, Made From Peanut Butter, Water, Soy Sauce sauce peanut made from peanut butter water soy sauce Sauce, Peppers, Hot, Chili, Mature Red, Canned sauce peppers hot chili mature red canned Sauce, Plum, Ready-To-Serve sauce plum ready to serve Sauce, Ready-To-Serve, Pepper Or Hot sauce ready to serve pepper or hot Sauce, Ready-To-Serve, Pepper, Tabasco sauce ready to serve pepper tabasco Sauce, Salsa, Ready-To-Serve sauce salsa ready to serve Sauce, Salsa, Verde, Ready-To-Serve sauce salsa verde ready to serve Sauce, Steak, Tomato Based sauce steak tomato based Sauce, Sweet And Sour, Ready-To-Serve sauce sweet and sour ready to serve Sauce, Tartar, Ready-To-Serve sauce tartar ready to serve Sauce, Teriyaki, Ready-To-Serve sauce teriyaki ready to serve Sauce, Teriyaki, Ready-To-Serve, Reduced Sodium sauce teriyaki ready to serve reduced sodium Sauce, Worcestershire sauce worcestershire Sauerkraut, drained sauerkraut drained Soup, Onion, Dry, Mix soup onion dry mix Sour Dressing, Non-Butterfat, Cultured, Filled Cream-Type sour dressing non butterfat cultured filled cream type Soy sauce soy sauce Soy Sauce Made From Hydrolyzed Vegetable Protein soy sauce made from hydrolyzed vegetable protein Soy Sauce Made From Soy (Tamari) soy sauce made from soy tamari Soy Sauce Made From Soy And Wheat (Shoyu) soy sauce made from soy and wheat shoyu Soy Sauce Made From Soy And Wheat (Shoyu), Low Sodium soy sauce made from soy and wheat shoyu low sodium Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein soy sauce reduced sodium made from hydrolyzed vegetable protein Spices, Mustard Seed, Ground spices mustard seed ground Sriracha sauce sriracha sauce Strawberry jam jam strawberry
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Cluster composition
This category covers 92 ingredients. They cluster almost entirely as sticky spreads and pastes. 7 ingredients sit in a different cluster and behave outside the typical pattern.
- sticky spreads and pastes — 85 ingredients
- chopped or sliced produce — 3 ingredients
- sugary concentrates and syrups — 1 ingredient
- water-like liquids — 1 ingredient
Notable exceptions
Chocolate syrup sugary concentrates and syrups Kimchi, chopped chopped or sliced produce Margarine-Like, Vegetable Oil Spread, Fat Free, Liquid, With Salt water-like liquids Black olives, sliced chopped or sliced produce Green olives, sliced chopped or sliced produce Sauce, Peanut, Made From Peanut Butter, Water, Soy Sauce dairy variants (fat-driven density)
FAQ
How do I measure sticky sauces without the mess? Place your bowl on the scale, press 'Tare' (Zero), and squeeze/pour the sauce directly until you hit the target gram weight. No measuring spoons to wash!
Zusammenfassung
Diese Tabellen rechnen Volumen in Masse um – mit zutatspezifischen Dichten. Für Präzision Gewicht verwenden; das Volumen variiert mit Verdichtung, Schnitt und Temperatur.
Methodik
- Referenzwerte aus US-Regierungsquellen (USDA FoodData Central, USDA FNDDS) und Labordaten, soweit verfügbar.
- Berechnungen mit hoher interner Präzision und Rundung auf praxistaugliche Küchenwerte.
- Standardvolumen: US-Cup, sofern auf der Seite nichts anderes angegeben.
Maßeinheiten
- Masse: Gramm (g).
- Volumen: mL, US-Cup, EL (Esslöffel), TL (Teelöffel).
- Temperatur: Raumtemperatur, sofern nicht anders angegeben.
Quellen (.gov)
Beispiele und Sonderfälle
- Zuckerreiche Soßen sind dichter als Vinaigrettes (USDA FDC).
- Ketchup vs. Mayo unterscheiden sich in Fett- und Wassergehalt (USDA FDC).
- Eingekochte Soßen konzentrieren Feststoffe (USDA FDC).
Zuletzt aktualisiert: 2026-06-06