1 serving (15 grams) contains 25 calories, 0.0 grams of protein, 0.0 grams of fat, and 3.5 grams of carbohydrates.
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Nutrition Information
Calories |
396.8 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 0 mg | 0% | |
| Total Carbohydrates | 55.6 g | 20% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 23.8 g | ||
| protein | 0 g | 0% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0 mg | 0% | |
| Potassium | 0 mg | 0% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Cooking sake
Cooking sake, originating from Japan, is a type of rice wine specifically crafted for culinary use. Unlike drinking sake, cooking sake is less sweet with added salt to differentiate it as an ingredient rather than a beverage. Rich in amino acids from fermented rice, it enhances the umami of dishes and tenderizes proteins, making it a staple in Japanese cuisine for marinades, soups, and stir-fries. While cooking sake contributes depth of flavor, its alcohol content typically evaporates during cooking, leaving minimal traces in the final dish. Nutritionally, it contains trace minerals and compounds from rice fermentation that enrich dishes, although it is not a significant source of vitamins or protein. The addition of salt means it should be used mindfully in recipes to manage sodium intake. When used proportionately, cooking sake can elevate the taste of meals while complementing a balanced diet.
