Calories in Teriyaki Sauce: Nutritional facts for Teriyaki Sauce Types

A 100ml (3.38 fl oz, which is 118-120g for many brands) serving of generic teriyaki sauce contains 105-107 calories, based on 89 calories per 100g and a density of 1.18-1.2 g/ml. For Kikkoman Teriyaki Marinade & Sauce (88 calories per 100g, density around 1.18 g/ml), a 100ml serving would contain 104 calories.

One kilogram (1000g, 35 oz) of generic teriyaki sauce contains 890 calories. One kilogram (1000g, 35 oz) of Kikkoman Teriyaki Marinade & Sauce provides 882 calories.

A 10 fl oz (296ml or 350-355g) bottle of Kikkoman Teriyaki Marinade & Sauce contains 308-313 calories. A 12 fl oz (355ml or 420-426g) bottle of La Choy Teriyaki Sauce (which has 83 calories per 100g) contains 349-354 calories. A 17 oz (482g) bottle of Panda Express Mandarin Teriyaki Sauce (which has 139 calories per 100g) contains 670 calories.

Teriyaki sauce, when used in moderation and if certain ingredients are prominent, provides some health benefits like contributing antioxidants from ginger and garlic and potentially some B vitamins from soy sauce due to its composition of fermented soy and spices. A list of potential health benefits of teriyaki sauce, often linked to its individual components, are shown below:

• May Contain Antioxidants from Ingredients: Some traditional ingredients in teriyaki sauce, such as ginger and garlic, are known for their antioxidant properties. These compounds can help combat oxidative stress in the body. (Regarding ginger: Masuda, Y., et al., 2004, "Antioxidant properties of gingerol related compounds from ginger"; Regarding garlic: Borek, C., 2001, "Antioxidant Health Effects of Aged Garlic Extract").
• Soy Sauce May Provide Some Bioactive Compounds: Traditionally brewed soy sauce, a key ingredient, contains isoflavones and other compounds resulting from fermentation, which have been studied for various health effects, although amounts in a typical serving of teriyaki sauce are likely small. (Messina, M., 2016, "Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature").
• Ginger May Offer Anti-inflammatory Benefits: If fresh ginger is used in significant amounts, its anti-inflammatory compounds like gingerol could contribute minor benefits. (Grzanna, R., et al., 2005, "Ginger—An Herbal Medicinal Product with Broad Anti-Inflammatory Actions").
• Flavor Enhancement with Moderate Calories: Teriyaki sauce can add significant sweet and savory flavor to dishes with a moderate calorie count per serving (15-30 calories per tablespoon), which can make lean proteins and vegetables more appealing.
• Source of Some B Vitamins (from soy sauce): Soy sauce can contribute small amounts of B vitamins, which are involved in energy metabolism.

Teriyaki sauce has been known to cause some unwanted effects like contributing to very high sodium intake and excessive sugar consumption due to its typical formulation. A list of the downsides of teriyaki sauce are shown below:

• Very High Sodium Content: Teriyaki sauce is typically very high in sodium, primarily from the soy sauce and added salt. A single tablespoon can contain a substantial portion of the recommended daily sodium limit. High sodium intake is a major risk factor for high blood pressure and cardiovascular disease. (He, F.J. & MacGregor, G.A., 2009, "A comprehensive review on salt and health and current experience of worldwide salt reduction programmes").
• High in Added Sugars: Most commercial teriyaki sauces are high in added sugars, including sugar, corn syrup, high fructose corn syrup, or honey, which contribute to its sweet flavor. Excessive sugar intake is linked to weight gain, type 2 diabetes, dental caries, and other health problems. (Malik, V.S., et al., 2010, "Sugar-Sweetened Beverages, Obesity, Type 2 Diabetes Mellitus, and Cardiovascular Disease Risk").
• Contains Gluten (Most Varieties): Traditional soy sauce, a primary ingredient, is made with wheat, making most teriyaki sauces unsuitable for individuals with celiac disease or gluten sensitivity. Gluten-free options are available but require careful label reading.
• May Contain MSG or Other Additives: Some commercial teriyaki sauces may contain monosodium glutamate (MSG) to enhance flavor, as well as artificial preservatives, colors, or thickeners, which some individuals prefer to avoid.
• Acidity: The vinegar or mirin (sweet rice wine) in teriyaki sauce contributes to its acidity, which might aggravate conditions like acid reflux in sensitive individuals if consumed in large amounts.

No, teriyaki sauce is not generally considered "good" for you, particularly when consumed frequently or in large quantities, due to its very high sodium and sugar content. While some individual ingredients like ginger or garlic (if present in significant amounts) offer some health benefits, these are largely overshadowed by the negative impacts of the excessive salt and sugar found in most commercial teriyaki sauces. (Yang, Q., et al., 2011, "Sodium and Potassium Intake and Mortality Among US Adults: Prospective Data From the Third National Health and Nutrition Examination Survey"). High sodium intake contributes to hypertension, and high sugar intake is linked to numerous metabolic issues. (Hu, F.B., 2013, "Resolved: there is sufficient scientific evidence that decreasing sugar-sweetened beverage consumption will reduce the prevalence of obesity and obesity-related diseases"). While it can enhance the flavor of healthy foods like lean proteins and vegetables, it should be used sparingly, and lower-sodium, lower-sugar, or homemade versions are preferable for those looking to include it more regularly in their diet.

No, teriyaki sauce is not considered good for weight loss. While it can make lean proteins and vegetables more palatable, most commercial teriyaki sauces are high in two components that can hinder weight loss efforts: sugar and sodium. The high sugar content contributes significant empty calories without much nutritional value, which can lead to an increased overall calorie intake and make it harder to achieve a caloric deficit necessary for weight loss (Te Morenga, L., et al., 2013, "Dietary sugars and body weight: systematic review and meta-analyses of randomised controlled trials and cohort studies"). High sodium intake can also lead to water retention, which may reflect as higher numbers on the scale, though this is not true fat loss. While some very low-calorie, sugar-free versions might exist, standard teriyaki sauce used liberally can easily add hundreds of extra calories and a large amount of sugar to a meal.

The calorie content of teriyaki sauce is primarily influenced by its sugar concentration and, to a lesser extent, the presence of other carbohydrate sources like mirin or fruit purees. Classic teriyaki sauces typically range from 15 to 30 calories per tablespoon (around 18g), with these calories mainly coming from sugar and the carbohydrates in soy sauce and any added mirin or sake. Thicker, glaze-type teriyaki sauces, which often contain more sugar or molasses for consistency and sweetness, can be slightly higher in calories, potentially 20 to 40 calories per tablespoon. Honey teriyaki and fruit-infused versions like pineapple teriyaki also tend to be in this higher range due to the natural and added sugars they contain. The lowest calorie options are specifically formulated sugar-free or low-sugar teriyaki sauces, which use artificial sweeteners or sugar alcohols; these can have as few as 5 to 15 calories per tablespoon. Low-sodium or spicy teriyaki sauces generally do not have significantly different calorie counts from classic versions, as the reduction of salt or addition of non-caloric spices doesn't impact the energy content.

Teriyaki sauce is made of soy sauce, sugar, mirin (a sweet Japanese rice wine), and sake (Japanese rice wine), often with additions like ginger and garlic. The key ingredients that define teriyaki sauce are soy sauce for its salty, umami base, and sweeteners like sugar, mirin, or honey, which provide its characteristic sweet and savory flavor profile. The term "teriyaki" itself refers to a Japanese cooking technique where foods are broiled or grilled with a glaze of this sauce.

Optional ingredients commonly added to enhance the flavor include fresh or powdered ginger and garlic for aromatic pungency. Some recipes or commercial preparations might also include onion powder, sesame oil for a nutty note, or thickeners like cornstarch to create a glaze consistency.

Yes, most traditional and commercially available teriyaki sauces contain gluten. This is because soy sauce, which is the primary ingredient in most teriyaki sauces, is typically made with fermented wheat in addition to soybeans. The wheat used in the soy sauce brewing process introduces gluten into the final product. Therefore, individuals with celiac disease or non-celiac gluten sensitivity must avoid standard teriyaki sauce. However, gluten-free teriyaki sauces are available; these are made using gluten-free soy sauce alternatives, such as tamari that is specifically labeled gluten-free (as some tamari can also contain wheat), or other gluten-free soy sauce substitutes. Always check the ingredient label carefully for "gluten-free" certification or to ensure no gluten-containing ingredients are listed.

The use of teriyaki sauce in desserts is extremely uncommon and highly unconventional. Teriyaki sauce is characterized by its strong savory (umami from soy sauce), sweet, and tangy flavors, which are designed to complement meats, fish, and vegetables. These flavor profiles are fundamentally at odds with what is typically desired in a dessert.

Teriyaki sauce is a versatile condiment that pairs well with a wide variety of proteins due to its balanced sweet, savory, and tangy flavor profile. Chicken is a classic and perhaps the most popular pairing with teriyaki sauce. Its mild flavor readily absorbs and showcases the teriyaki notes, making dishes like Chicken Teriyaki universally appealing. The sweetness and saltiness of the sauce complement the tender texture of chicken, whether it's grilled, stir-fried, or baked. Other proteins that work exceptionally well with teriyaki sauce include salmon, beef (especially for stir-fries or skewers), shrimp, pork, and tofu for a vegetarian option.

The origin of teriyaki sauce lies in Japanese cuisine. The term "teriyaki" (照り焼き) refers not just to the sauce itself but to a Japanese cooking method where foods (most often fish or meat) are broiled or grilled while being basted with a glaze of what is known as "tare," a sauce typically made from soy sauce, mirin (sweet rice wine), sake (rice wine), and sugar or honey. The word "teri" (照り) means luster or shine, referring to the sheen given to the food by the sweet sauce, and "yaki" (焼き) means to grill or broil.

Traditional Japanese teriyaki was simpler than many Westernized versions popular today. Early forms focused on creating that characteristic glaze and umami flavor. A popular dish that exemplifies traditional teriyaki is Hamachi Teriyaki (Yellowtail Teriyaki), where fillets of yellowtail fish are repeatedly basted with the tare as they grill, resulting in a beautifully caramelized exterior and a rich, savory-sweet taste. As Japanese cuisine spread internationally, particularly to the United States with Japanese immigration in the early 20th century, teriyaki sauce and the cooking style were adapted. Ingredients like garlic, ginger, sesame oil, and cornstarch (for thickening) became common additions in Westernized teriyaki sauces, creating the thicker, often sweeter, and more heavily flavored sauces widely known today, especially in teriyaki chicken dishes.