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Big Y, CLASSIC PORK GRAVY, CLASSIC PORK
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Potassium, K | 13 MG | 0% | |
| Sodium, Na | 581 MG | 25% |
Nutrition Highlights
- Very low in calories (32 kcal per 100g), suitable for weight management.
- Very low in fat (1.6g per 100g).
- Good source of Sodium, Na (25% DV).
About CLASSIC PORK GRAVY, CLASSIC PORK
Big Y Classic Pork Gravy in a can, made from pork stock thickened with modified cornstarch and wheat flour, seasoned with onion powder, beef fat, and chicken fat for added richness. A 62g serving has 32 calories, 1.61g of protein, 4.84g of carbs, and 1.61g of fat. Low calorie for a gravy. Pour over mashed potatoes, pork chops, or stuffing. Contains wheat.
Ingredients
WATER, PORK STOCK (WATER, PORK, SALT, MONOSODIUM GLUTAMATE, SUGAR, CORN OIL, MODIFIED CORN STARCH, NATURAL FLAVOR, CARAMEL COLOR, ARTIFICIAL FLAVOR), MODIFIED CORN STARCH, WHEAT FLOUR (MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF FAT, AUTOLYZED YEAST EXTRACT, SPICES, ONION POWDER, CHICKEN FAT, MONO- AND DIGLYCERIDES, NATURAL FLAVOR.
Dietary Information
CLASSIC PORK GRAVY, CLASSIC PORK is considered low-carb and keto-friendly, low-fat, very low in calories, making it a suitable choice for various dietary plans.
Notable micronutrients in CLASSIC PORK GRAVY, CLASSIC PORK include Sodium, Na (25% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 32 calories per 100 grams, CLASSIC PORK GRAVY, CLASSIC PORK gets 20% of its calories from protein, 61% from carbohydrates, and 45% from fat. This is lower than most foods and comparable to fruits and vegetables.
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