Food Guts - Ingredient Information

Ingredient Lookup

Barbecue Sauce

Nutritional Information

1 cup (8 fl oz), barbecue sauce

  • Calories 188
  • Calories from Fat 40.5
  • Amount%DV
  • Total Fat 4.5g7%
  • Saturated Fat 0.675g3%
  • Monounsaturated Fat 1.925g
  • Polyunsaturated Fat 1.7g
  • Cholestreol 0mg0%
  • Sodium 2038mg85%
  • Potassium 435mg12%
  • Total Carbohydrate 32g11%
  • Dietary Fiber 3g12%
  • Sugars 9.8g
  • Protein 4.5g9%
  • Calcium 5mg1%
  • Iron 12mg67%
  • Vitamin A 1%
  • Vitamin C 29%

Barbecue Sauce on Wikipedia:

The St. Louis barbecue style of preparation involves slow open grilling until done, then simmering in a pan of barbecue sauce that is placed on the grill.

Barbecue sauce (also abbreviated BBQ sauce) is a liquid flavoring sauce or condiment ranging from watery to very thick consistency. As the name implies, it was created as an accompaniment to barbecued foods. While it can be applied to any food, it usually tops meat after cooking or during barbecuing, grilling, or baking. Traditionally it has been a favored sauce for pork or beef ribs and chicken.[1] Less often, it is used for dipping items like fries, as well as a replacement for tomato sauce in barbecue-style pizzas.

Barbecue sauces may combine sour, sweet, spicy, and tangy ingredients or focus on a particular flavor alone. It sometimes carries with it a smoky flavor. The ingredients vary, but some commonplace items are tomato paste, vinegar, spices, and sweeteners. These variations are often due to regional traditions and recipes.

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History

The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century.[2] References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.

Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially-produced barbecue sauce was made by the