Know what’s on your plate
Gravy
Calories & nutrition facts
unspecified type, dry
Nutrition facts
Per 100 g% DV- Calories 344 kcal —
- Protein 13 g 26%
- Carbohydrate 58 g 21%
- Fat 8 g 10%
- Saturated fat 2.9 g 14%
- Sodium 5730 mg 249%
- Cholesterol 4 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 7 mg 8%
- Thiamin (B1) 0.2 mg 17%
- Riboflavin (B2) 0.43 mg 33%
- Niacin (B3) 3.7 mg 23%
- Pantothenic acid (B5) 0.1 mg 2%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 31 µg 8%
- Vitamin B12 0.7 µg 29%
Minerals
- Calcium 150 mg 12%
- Iron 1 mg 6%
- Magnesium 45 mg 11%
- Phosphorus 203 mg 16%
- Potassium 262 mg 6%
- Zinc 1.4 mg 13%
- Copper 0.1 mg 11%
- Manganese 0.4 mg 17%
- Selenium 6.1 µg 11%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 344 | 13 g | 58 g | 8 g |
| 1 × cup (8 fl oz) | 25 g | 86 | 3.3 g | 15 g | 2 g |
| 2 × cup (8 fl oz) | 50 g | 172 | 6.5 g | 29 g | 4 g |
| ½ × cup (8 fl oz) | 12.5 g | 43 | 1.6 g | 7.3 g | 1 g |
| 3 × cup (8 fl oz) | 75 g | 258 | 9.8 g | 44 g | 6 g |
| 4 × cup (8 fl oz) | 100 g | 344 | 13 g | 58 g | 8 g |
Similar foods
- Brown gravy44 kcal / 100 g
- Sausage gravy180 kcal / 100 g
- Beef gravycanned, ready-to-serve53 kcal / 100 g
- Chicken gravydry381 kcal / 100 g
- Turkey gravydry367 kcal / 100 g
- Instant beef gravydry369 kcal / 100 g
- Pork gravydry, powder367 kcal / 100 g
- Au jus gravydry313 kcal / 100 g
- Brown instant gravydry380 kcal / 100 g
- Gravy powderdry mix313 kcal / 100 g
Questions about Gravy
How do you make gravy without lumps?
Whisk the flour or cornflour into cold water or stock until smooth before adding it to hot pan juices. Pour it in gradually while whisking, then simmer for a few minutes until thickened.
How can you thicken gravy that is too thin?
Mix one teaspoon of cornflour with a little cold water to make a smooth paste, then whisk it into gently simmering gravy. Give it a minute or two to thicken before adding more.
Can you make gravy without meat juices?
Yes. Cook sliced onions slowly in a little oil until deeply golden, stir in flour, then gradually whisk in vegetable stock. Simmer until thick and finish with a dash of soy sauce or a little mustard for savoury depth.
What goes well with gravy?
Gravy is a classic with roast meat, mashed potatoes, Yorkshire pudding and stuffing. Onion gravy is also served with sausages and mash, while a thinner gravy works well over a meat pie.
How should you store leftover gravy?
Cool it promptly, transfer it to a covered container and refrigerate. Use within two days, reheating only the amount you need until steaming hot throughout.
Can you freeze gravy?
Yes. Freeze cooled gravy in a sealed container or small portions for up to three months. Thaw it in the fridge, then reheat gently while whisking; add a splash of stock if it has thickened.
What can you use instead of gravy?
For roast dinners, try a pan sauce made by deglazing the roasting tin with stock, or serve a savoury onion sauce. For a quick alternative, use a little warmed stock with herbs and a dash of soy sauce.
Source: USDA FoodData Central 171570 · per 100 g · carbohydrate per EU label, fibre excluded
