Printed from https://www.nutritionvalue.org

Gravy, mix, dry, onion

Select portion size:
Nutrition Facts
Portion Size24 g
Amount Per Portion77
Calories
% Daily Value *
Total Fat 0.7g 1 %
   Saturated Fat 0.4g 2 %
Cholesterol 0.5mg 0 %
Sodium 1005mg 44 %
Total Carbohydrate 16g 6 %
   Dietary Fiber 1.4g 5 %
Protein 2.2g 4 %
Calcium 67mg 5 %
Iron 0.2mg 1 %
Potassium 63mg 1 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
  Share by URL
Gravy, mix, dry, onion, calories by source


Gravy, mix, dry, onion, percentiles

Gravy, mix, dry, onion nutrition facts and analysis per 1 cup (8 fl oz) (24 g)

Vitamins
NutrientAmount DV
Vitamin A, RAE 0.00 mcg0 %
  Retinol 0.00 mcg
Thiamin [Vitamin B1]0.048 mg4 %
Riboflavin [Vitamin B2]0.096 mg7 %
Niacin [Vitamin B3]0.888 mg6 %
Pantothenic acid [Vitamin B5]0.024 mg0 %
Vitamin B6 0.024 mg1 %
Vitamin B12 [Cobalamin]0.17 mcg7 %
Folate, DFE [Vitamin B9]10.32 mcg3 %
  Folate, food 3.36 mcg
  Folic acid 4.08 mcg
Vitamin C [Ascorbic acid]1.7 mg2 %

Minerals
NutrientAmount DV
Calcium 67.20 mg5 %
Copper 0.04 mg4 %
Iron 0.24 mg1 %
Magnesium 8.16 mg2 %
Manganese 0.096 mg4 %
Phosphorus 48.72 mg4 %
Potassium 62.88 mg1 %
Selenium 1.46 mcg3 %
Sodium 1004.64 mg44 %
Zinc 0.21 mg2 %

Proteins and Aminoacids
NutrientAmount DV
Protein 2.16 g4 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate 16.23 g6 %
  Fiber 1.44 g5 %
  Net carbs 14.79 g

Fats and Fatty Acids
Gravy, mix, dry, onion, fatty acids by type
NutrientAmount DV
Fat 0.720 g1 %
  Saturated fatty acids 0.446 g2 %
    Decanoic acid 0.014 g
    Dodecanoic acid 0.113 g
    Hexadecanoic acid 0.139 g
    Hexanoic acid 0.005 g
    Octadecanoic acid 0.098 g
    Octanoic acid 0.019 g
    Tetradecanoic acid 0.058 g
  Monounsaturated fatty acids 0.216 g
    Eicosenoic acid 0.017 g
    Hexadecenoic acid 0.019 g
    Octadecenoic acid 0.173 g
  Polyunsaturated fatty acids 0.034 g
    Octadecadienoic acid 0.019 g
    Octadecatrienoic acid 0.002 g

Sterols
NutrientAmount DV
Cholesterol 0.48 mg0 %

Other
NutrientAmount DV
Ash 3.84 g
Water 1.05 g

Foods related to gravy, mix, dry, onion

 
 
 
 
 
Gravy, mix, dry, onion contains 77 calories per 24 g serving. This serving contains 0.7 g of fat, 2.2 g of protein and 16 g of carbohydrate. The latter is g sugar and 1.4 g of dietary fiber, the rest is complex carbohydrate. Gravy, mix, dry, onion contains 0.4 g of saturated fat and 0.5 mg of cholesterol per serving. 24 g of Gravy, mix, dry, onion contains 0.00 mcg vitamin A, 1.7 mg vitamin C as well as 0.24 mg of iron, 67.20 mg of calcium, 63 mg of potassium. Gravy, mix, dry, onion belong to 'Soups, Sauces, and Gravies' food category.
Food properties
SourceUSDA Standard reference
CategorySoups, Sauces, and Gravies
Please let us know if you have any suggestions on how to make this website better.
Gravy, mix, dry, onion nutrition facts and analysis.. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential aminoacids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.
Contribute to this site | Contact webmaster
NutritionValue.Org - Nutrition facts exposed
Terms and Conditions | Privacy Policy | Do Not Sell My Personal Information
Copyright 2022 NutritionValue.org All rights reserved