Salsa verde, translated in English as green sauce, is a condiment used in Mexican and Mexican-American cuisine. The festive green color comes from the main ingredient of tomatilla tomatoes. Salsa verde is a low-calorie and fat-free condiment that you can eat as a dip or sauce without feeling guilty. Some brands of salsa verde may be high in sodium. Read the nutrition label on salsa verde closely if you are on a low-sodium diet.
Serving Information
Salsa verde is a Mexican condiment or sauce made with tomatilla tomatoes, jalapeno, onion, cilantro and lime. The green sauce ranges in spice level depending on the quantity of jalapeno or other chili peppers added to the mixture. One serving of salsa verde is 2 tbsp. Salsa verde goes well with Mexican dishes that include chicken, pork or fish. The condiment also serves as a chip dip.
Calories
The main ingredient in salsa verde is the tomatillo, a type of tomato. This makes the condiment low in calories. One serving of salsa verde has approximately 15 calories, making it a condiment of which you can eat two to three servings at one meal.
Carbohydrates
One serving of salse verde contains 2 g of carbohydrates. Sugar contributes the entire carbohydrate value of the condiment. There is no dietary fiber in one serving of salsa verde.
Protein and Fat
A single serving of salsa verde contains a small amount of fat, with 0.5 g for 2 tbsp. There is no saturated or trans fat in salsa verde. The condiment is a heart-healthy choice for adding flavor to foods, because it does not contain cholesterol. One serving of salsa verde does not contain protein.
Vitamins and Minerals
Salsa verde contains measurable amounts of vitamin A, vitamin C and potassium. A single serving provides 4 percent of the U.S. Department of Agriculture recommended daily amount of vitamin A, based on a 2,000-calorie diet. There is 2 percent of the recommended daily amount of vitamin C. Each serving of salsa verde has 65 mg of potassium. Salsa verde made with processed seasonings has approximately 230 mg of sodium.
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