Gravy, au jus, dry
* 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 1 MG | 1% | |
| Thiamin | 0.5 MG | 39% | |
| Riboflavin | 0.3 MG | 25% | |
| Niacin | 4.1 MG | 26% | |
| Pantothenic acid | 0.2 MG | 3% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Folate, total | 81 UG | 20% | |
| Vitamin B-12 | 0.3 UG | 13% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 140 MG | 11% | |
| Iron, Fe | 9.3 MG | 52% | |
| Magnesium, Mg | 56 MG | 13% | |
| Phosphorus, P | 153 MG | 12% | |
| Potassium, K | 279 MG | 6% | |
| Sodium, Na | 11,588 MG | 504% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.3 MG | 12% | |
| Selenium, Se | 6.2 UG | 11% |
Nutrition Highlights
- Rich source of Iron, Fe (52% of Daily Value per 100g).
- Rich source of Sodium, Na (504% of Daily Value per 100g).
- Good source of Thiamin (39% DV).
- Good source of Riboflavin (25% DV).
- Good source of Niacin (26% DV).
- Good source of Folate, total (20% DV).
About Gravy, au jus, dry
This savory powder is a concentrated flavoring base made from dehydrated meat juices, often beef or poultry, along with seasonings and thickening agents. It's designed to be reconstituted with water to create a rich, broth-like sauce that enhances the flavor of meats, sandwiches, and side dishes. Because it's shelf-stable and easy to store, it's a convenient pantry staple for quick meal preparation.
Nutritionally, it provides a moderate amount of protein and fat, along with a significant carbohydrate content from starches and maltodextrin used as thickeners. It's relatively low in fiber and can be high in sodium, so portion control is important for those monitoring salt intake. The fat content comes mainly from the rendered meat drippings, contributing to its umami depth. In cooking, it's commonly used as a base for gravies, poured over roasts or mashed potatoes, or as a dipping sauce for sandwiches like French dips. Its concentrated nature means a little goes a long way in adding flavor without the need for large quantities.
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