Horseradish sauce is a condiment made from grated horseradish root, cream or creme fraiche, vinegar, and seasoning. It is low in calories when used in small quantities and contains glucosinolates — sulfur-containing compounds with potential antimicrobial and antioxidant properties — from the horseradish root. It is moderately high in sodium. Traditionally served with roast beef, smoked salmon, and gravlax.
Use freshly grated horseradish for maximum pungency and glucosinolate content — the heat dissipates quickly once grated, so prepare just before serving. Prepared sauces keep well refrigerated but mellow in flavour over time.
Where Horseradish sauce Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Chloride | 1,710 mg | 214% | |
| Potassium | 220 mg | 11% | |
| Calcium | 43.0 mg | 5% | |
| Phosphorus | 42.0 mg | 6% | |
| Magnesium | 18.0 mg | 5% | |
| Iron | 0.600 mg | 4% | |
| Zinc | 0.400 mg | 4% | |
| Manganese | 0.180 mg | 9% | |
| Copper | 0.050 mg | 5% | |
| Vitamin D | 0.000 µg | 0% | |
| Vitamin A (RE) | 0.000 µg | 0% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Monounsaturated fat | 3.80 g | — | |
| Polyunsaturated fat (PUFA) | 3.20 g | — | |
| Trans fat | 0.150 g | — | |
| Sucrose | 7.40 g | — | |
| Glucose (dextrose) | 4.00 g | — | |
| Fructose | 3.60 g | — | |
| Maltose | 0.000 g | — | |
| Cholesterol | 14.0 mg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% | |
| Omega-6 (Linoleic acid) | 2.39 g | — | |
| Omega-3 (Alpha-linolenic acid) | 0.570 g | — | |
| Omega-3 (DHA) — Docosahexaenoic acid | 0.020 g | — | |
| Omega-3 (DPA n-3) — Docosapentaenoic acid (n-3) | 0.010 g | — | |
| Omega-6 (AA) — Arachidonic acid | 0.000 g | — | |
| Omega-3 (SDA) | 0.000 g | — | |
| Omega-3 (EPA) — Eicosapentaenoic acid | 0.000 g | — | |
| Omega-6 (GLA) | 0.000 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →