Super source
Carbohydrate
10.9 g · 4% DV target
A viscous, dark brown condiment made from oyster extracts that provides a complex savory-sweet depth to dishes while serving as a concentrated source of dietary sodium.
Oyster sauce is a high-sodium condiment, with salt levels often exceeding those found in other common sauces like tomato or chili ketchup .15
Because it is used in small quantities as a seasoning, its primary nutritional impact is its contribution to daily sodium intake rather than providing significant vitamins or minerals .15
While categorized alongside soy-based condiments in some dietary surveys, oyster sauce is distinct as a seafood-derived product, though it typically contains lower concentrations of the beneficial compounds found in whole fish .36
A survey of commercial sauces found that oyster sauce is frequently sold without clear sodium or salt labeling, making it difficult for consumers to track intake compared to other condiments .5
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
10.9 g · 4% DV target
0.41 μg · 17% DV target
2733 mg · 119% DV target
Not a benefit — best kept low
Seasonality has not been estimated for this ingredient yet.
Store in an airtight container; quality may decline after 6 months but often usable up to 12 months. [9, 13, 16, 27]
For unopened bottles, away from direct sunlight and heat. [9, 13, 16]
Impact depends on oyster farming practices and the ratio of oyster extract to fillers like cornstarch and sugar.
Oyster sauce was invented by accident in 1888 when Lee Kum Sheung left a pot of oyster soup simmering for too long, resulting in a thick, flavorful brown paste.