Gravy (au jus, dry) nutrition facts

100 grams of gravy, au jus, dry contain 313 calories, 9.2 g of protein, 48 g of carbohydrates and 9.6 g of fat. It is an excellent source of iron (52% DV), thiamin (B1) (39% DV), niacin (B3) (26% DV) and riboflavin (B2) (25% DV). Most of its calories (61%) come from carbs. It is high in sodium, with 11600 mg per 100 g.

Nutrition Facts
Calories313
% Daily Value*
Total fat 9.63 g12%
Saturated fat 2.03 g10%
Cholesterol 4 mg1%
Sodium 11600 mg504%
Total carbohydrate 47.5 g17%
Protein 9.2 g18%
Calcium 140 mg11%
Iron 9.3 mg52%
Potassium 279 mg6%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calorie breakdown

Protein 12%Carbs 61%Fat 28%
313calories
9.2 gprotein
47.5 gcarbs
9.63 gfat

Values shown for 100 g.

Rich in

  • Iron52%
  • Thiamin (B1)39%
  • Niacin (B3)26%
  • Riboflavin (B2)25%
  • Folate20%
  • Protein18%

% Daily Value per 100 g

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Full nutrient profile

Amounts per 100 g. Change the serving size in the label above.

Vitamins

NutrientAmount% DV
Vitamin A0 µg0%
Vitamin C1 mg1%
Thiamin (B1)0.47 mg39%
Riboflavin (B2)0.32 mg25%
Niacin (B3)4.09 mg26%
Pantothenic acid (B5)0.16 mg3%
Vitamin B60.17 mg10%
Folate81 µg20%
Vitamin B120.32 µg13%

Minerals

NutrientAmount% DV
Calcium140 mg11%
Iron9.3 mg52%
Potassium279 mg6%
Magnesium56 mg13%
Phosphorus153 mg12%
Zinc0.7 mg6%
Copper0.12 mg13%
Manganese0.27 mg12%
Selenium6.2 µg11%

Fats

NutrientAmount% DV
Saturated fat2.03 g10%
Monounsaturated fat4.68 g-
Polyunsaturated fat0.23 g-

Other

NutrientAmount% DV
Water2.74 g-
Alcohol0 g-

How it compares to other soups, sauces, and gravies

Per 100 gGravy (au jus, dry)Category averageDifference
Calories313105+198%
Protein9.2 g3.41 g+170%
Total carbohydrate47.5 g14.1 g+236%
Total fat9.63 g4 g+141%
Sodium11600 mg1255 mg+824%

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Source: USDA FoodData Central, SR Legacy, FDC ID 171169. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.