1 serving (50 grams) contains 25 calories, 0.5 grams of protein, 1.0 grams of fat, and 3.0 grams of carbohydrates.
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Nutrition Information
Calories |
118.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 946.4 mg | 41% | |
| Total Carbohydrates | 14.2 g | 5% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 2.4 g | ||
| protein | 2.4 g | 4% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 23.7 mg | 1% | |
| Iron | 0.5 mg | 2% | |
| Potassium | 118.3 mg | 2% | |
* 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 Gravy sauce
Gravy sauce is a savory liquid often made from pan drippings of cooked meat, combined with thickening agents like flour or cornstarch and seasoned with salt, pepper, and herbs. It commonly includes stock or broth as a base and may incorporate butter or cream for added richness. Originating from European cuisines, particularly British and French traditions, gravy is widely used to enhance dishes such as roasted meats, mashed potatoes, or vegetables. Nutritionally, gravy varies based on preparation; homemade versions may be lower in sodium and additives compared to store-bought options. While it provides flavor and comfort, it can be high in fat and salt, especially if prepared with cream or heavy amounts of butter. Healthier versions can be made by using lean meat drippings, low-sodium stock, and whole-grain flours as thickening agents. Moderation is key to enjoying gravy within a balanced diet.
