Know what’s on your plate
Brown instant gravy
Calories & nutrition facts
dry
Nutrition facts
Per 100 g% DV- Calories 380 kcal —
- Protein 8.5 g 17%
- Carbohydrate 57 g 21%
- Fat 12 g 15%
- Saturated fat 5.9 g 29%
- Fibre 3.2 g 11%
- Sugars 9.2 g —
- Sodium 5053 mg 220%
- Cholesterol 12 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 1.9 mg 2%
- Vitamin D 0 µg 0%
- Vitamin E 0.38 mg 3%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.24 mg 20%
- Riboflavin (B2) 0.47 mg 36%
- Niacin (B3) 2.3 mg 14%
- Pantothenic acid (B5) 1 mg 20%
- Vitamin B6 0.28 mg 17%
- Folate (B9) 69 µg 17%
- Vitamin B12 0.33 µg 14%
- Choline 47.3 mg 9%
Minerals
- Calcium 116 mg 9%
- Iron 7.4 mg 41%
- Magnesium 32 mg 8%
- Phosphorus 212 mg 17%
- Potassium 367 mg 8%
- Zinc 0.96 mg 9%
- Copper 0.15 mg 17%
- Manganese 0.2 mg 9%
- Selenium 9.3 µg 17%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 380 | 8.5 g | 57 g | 12 g |
| 1 × serving | 6.7 g | 25 | 0.6 g | 3.8 g | 0.8 g |
| 1 × package | 454 g | 1725 | 39 g | 257 g | 54 g |
| 2 × serving | 13.4 g | 51 | 1.1 g | 7.6 g | 1.6 g |
| ½ × serving | 3.4 g | 13 | 0.3 g | 1.9 g | 0.4 g |
| 3 × serving | 20.1 g | 76 | 1.7 g | 11 g | 2.4 g |
| 4 × serving | 26.8 g | 102 | 2.3 g | 15 g | 3.2 g |
Similar foods
- Instant beef gravydry369 kcal / 100 g
- Brown gravy44 kcal / 100 g
- Turkey gravydry367 kcal / 100 g
- Gravy powderdry mix313 kcal / 100 g
- Gravyunspecified type, dry344 kcal / 100 g
- Instant gravy granules407 kcal / 100 g
- Chicken gravydry381 kcal / 100 g
- Onion gravydehydrated322 kcal / 100 g
- Beef gravycanned, ready-to-serve53 kcal / 100 g
- Mushroom gravydry, powder328 kcal / 100 g
Questions about Brown instant gravy
How do you make brown instant gravy without lumps?
Whisk the powder into a little cold water first to make a smooth paste, then gradually whisk in the remaining water. Heat gently, stirring, until it thickens; if your packet says to add boiling water, pour it in slowly while whisking instead.
How can you make brown instant gravy taste more homemade?
Use the juices from a roast in place of some of the water, scraping up the browned bits from the roasting tin. A splash of red wine, a teaspoon of mustard or a little Worcestershire sauce can add depth; taste before adding salt.
What can you serve with brown instant gravy?
It works with roast beef, sausages and mashed potatoes, and is a classic part of bangers and mash or a Sunday roast. Pour it over a meat pie or use it to moisten a hot sandwich filled with roast meat.
How should you store brown instant gravy once it is made?
Cool leftover gravy promptly, cover it and refrigerate it within two hours; use it within two days. Reheat it until steaming hot throughout, stirring well, and add a splash of water if it has thickened.
Can you freeze brown instant gravy?
Yes. Freeze cooled gravy in a sealed container or small portions for up to three months. Thaw it in the fridge, then reheat until steaming hot, whisking to bring the texture back together.
What can you use instead of brown instant gravy?
For a quick substitute, thicken hot stock with a paste of equal parts flour and fat, whisking as it cooks; browned onions add savoury depth. For a vegetarian version, use vegetable stock and check that the gravy mix itself contains no meat ingredients.
Is brown instant gravy saltier than ordinary gravy?
It can be: brown instant gravy has 5053 mg of sodium per 100 g of dry mix, while ordinary gravy has 4,843 mg per 100 g. Those are dry-product figures, so the amount in a serving depends on how much mix you use and how much water you add.
Source: USDA FoodData Central 171588 · per 100 g · carbohydrate per EU label, fibre excluded
