TypeBase Blood Type Diet Values: worchestershire sauce
TYPEBASE4 INDEX >> COMPLEX >>
WORCHESTERSHIRE SAUCE
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General Description:
Though this CONDIMENT was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It's a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It's also an essential ingredient in the popular BLOODY MARY cocktail. Worcestershire's formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It's widely available in supermarkets. |
NUTRIENT NOTES:
Serving Size Analyzed: 100 grams
 < (67)
GRAPH 1 (ABOVE). Total Calories (67) as part of a 2200 calorie daily dietary intake. |
| Protein (0 grams per 100 grams
) | | Fat (0 grams per 100 grams
) | | Carbohydrate (19 grams per 100 grams
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 100 grams
. |
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 AVOID: Increases polyamine or indican levels.
Non Secretor:
AVOID: Increases polyamine or indican levels.
TYPE B:
Secretor:
AVOID: Increases polyamine or indican levels.
Non Secretor:
AVOID: Increases polyamine or indican levels.
TYPE AB:
Secretor:
AVOID: Increases polyamine or indican levels.
Non Secretor:
AVOID: Increases polyamine or indican levels.
TYPE O:
Secretor:
AVOID: Increases polyamine or indican levels.
Non Secretor:
AVOID: Increases polyamine or indican levels.
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
This ingredient is featured in the following website recipes:
Most recent recipes added to the website:
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SPECIAL NOTE:
- This food can be a significant source of sodium (980 mgs per 100 grams
.)
 This food can be a significant source of potassium (800 mgs per 100 grams
.)
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | This food is can be a source of mold contamination (Howard Mold Count). Search out organically grown alternatives and practice proper food handling procedures.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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