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Zero Sauce Zero Sauce 425 ml
Franky's Bakery
£ 4.72

Zero Sauce 425 ml

Servings: 425 ml


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For free shipping is missing: £ 65.00
£ 4.72With VAT
£ 0.06 / serving

From 3 units only £ 4.63 /Units. -2%

1 Units.
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  • Perfect addition to meat and grill dishes
  • May be used as meat marinade
  • Free from fat
  • Composition of natural spicies
  • Spicy aroma
  • Facilitates maintaining a diet
  • No chemical aftertaste
  • Thin consistency

Frankys Bakery Zero Sauce is a delicious sauce which in a unique way improves taste of meat and grill dishes. Its low-energy value allows for enjoying tasty dishes without worries about negative influence on the figure and health.

Analytics of food market
For years, the company Frankys Bakery has been analysing the needs of consumers. It was established in 1954. Since then, it has been observing the changing food trends. Exceeding the expectation of clients, the company began a production of low-calorie food for people taking care of their health and physical condition.

New aspects of diet
Many people associate the word “diet” mainly with eating tasteless dishes, based on salads and other low-calorie products. Only the thought about avoiding tasty spices used for grill or meat dishes results in unwillingness to fighting for health or better figure.

If you want to succeed you have to remember about two important aspects. First of all, the diet should serve us and it makes sense only if it leads to a permanent change in our eating habits. The manufacturers of food additions are perfectly aware of that. Many of them offer the so-called “zero” products of low-calorific value, which enhance the taste of our dishes.

Low energy value, less than 20 kcal per 100 ml of the sauce, results from the addition of complex carbohydrates. Their presence is necessary for the proper consistency of the product.

Low content of sugar, no fats and chemical additives
High-calorie meat sauces available on the market contain, apart from preservatives, large amounts of sugars and saturated fat. They not only increase calorific value of the product, but are also harmful for our health. Their excessive consumption increases cholesterol level in blood and promotes cardiovascular diseases.

Some say that the “zero” sauces, which are healthy alternatives, contain many chemical additives which maintain their intense taste. Such opinions are exaggerated, because the substances ensuring the proper aroma are mostly natural. Thickeners, acidity regulators and salt present in our menu emphasise the taste values of the sauce. The clarity of product composition guarantees that it does not contain artificial additives, responsible for chemical aftertaste and negatively affecting our health.

Low content of sugars makes the product suitable for diabetics, for whom the precise control over blood sugar is particularly important.

To sum it all up, Frankys Bakery Zero Sauce is a low-calorie sauce which should be present in a diet of everybody who wants to introduce healthy eating habits and does not want to avoid his favourite dishes.

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Container size: 425 mlServing size: 5 mlServings per container: 85
per 100 gamount%DV
Calories16 kcal*
Total fat0 g*
Saturated fatty acids0 g*
Total Carbohydrates2.8 g*
Total sugars< 1 g*
Protein< 1 g*
Salt3 g*
* The nutritional values given may vary slightly depending on the selected flavor version of the product.

Other ingrednients

Spicy Tomato: Water, Tomato Paste, Salt, Flavor, Thickener: Xanthan Gum, Citrus Fiber, Acidity regulator: Citric Acid, Ground Sweet Paprika, Sweetener: Sucralose, Colours: Anthocyanins, Carotenes, Celery Extract, Onion Extract, Preservative: Potassium Sorbate, Yeast Extract.

BBQ: Water, Spirit Vinegar, Wine Vinegar, Salt, Flavor, Tomato Paste, Acidity Regulator: Citric Acid, Colour: Ammonia Caramel, Thickeners: Xanthan Gum, Citrus Fiber, Sweetener: Sucralose, Preservative: Potassium Sorbate.

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Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.


Total fat content


Total fats - total fat introduced into the body in food and dietary supplements containing both saturated fatty acids and unsaturated, including the essential fatty acids. Generally fats, thanks to energy production, allows for greater energy expenditure during exercise, causing post-workout regeneration. It is partially stored in the body. It is assumed that the energy of fat is 9 kcal per 1g. In addition to the production of fatty acids, they are the building blocks of cell membranes and the white matter of the brain. EFAs are precursors of tissue hormones and biologically active compounds. It is especially important to maintain a proper balance between acids of Omega 3 and Omega 6.

Saturated fatty acids


Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.




Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.




Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at



Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)




Salt (sodium chloride, or table salt), natural source of electrolytes (chlorine and potassium), regulating water and electrolyte and acid-base balance of the body, affecting the nervous system and blood pressure. Sodium is an essential element for the proper growth. The proper dose of salt prevents overheating of the body and solar stroke. It provides the proper functioning of muscles and nerves the body. Chlorine in combination with sodium, is involved in the digestive process and maintains acid-base balance in the body, as antitoxin removes toxic products of metabolism in the liver. Salt is a flavour component and preservative of many foods, nutritional supplements and mixtures of electrolytes, available at

Dosage: no specific standards of consumption, used so as to provide sufficient amount of electrolytes to the body (sodium and chloride).


Nutritional value


Nutritional value is defined as the degree of usefulness of the food product for realizing functions of human life, especially to satisfy the metabolic needs arising from the energy and physiological processes. The higher it is, the higher is its bioavailability (assimilability) and a smaller amount of its consumption. In the nutrients are included: proteins, minerals, fats, carbohydrates, vitamins and water. The nutrients in the body provide energy, are building material and perform regulatory functions of chemical processes. Nutrients available as nutritional supplements and concentrates and beverages and other at

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