Gravy, au jus, dry
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is a dehydrated, powdered mix that transforms into a rich, savory brown sauce when reconstituted with water. It delivers a deep, umami-packed flavor with a smooth, slightly viscous texture, often used to elevate roasted meats and gravies. Nutritionally, it is a calorie-dense, carbohydrate-heavy condiment with minimal protein and no fiber, making it a pure flavor booster.
Calorie split: 12% protein · 61% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People love it for its ability to instantly create a comforting, savory sauce that complements a wide range of dishes, from holiday roasts to weeknight mashed potatoes. Its convenience and deep, meaty flavor make it a staple for adding richness without the time-consuming process of making gravy from scratch.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate content (47.49g per 100g) and lack of fiber can contribute to blood-sugar spikes if consumed in large portions, especially for those managing diabetes. It is also typically very high in sodium, which can be a concern for individuals with hypertension. To counteract this, use it sparingly, pair it with a source of protein and healthy fat (like roasted chicken or avocado), and consider adding extra vegetables to the meal to increase fiber intake.
Key benefits
- Provides a quick, shelf-stable umami flavor base.
- Adds moisture and richness to lean meats like roast beef or turkey.
- Simple to prepare, requiring only water and heat.
- Can be used as a seasoning base for soups, stews, and casseroles.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'au jus' literally means 'with juice' in French, referring to the natural juices of the meat itself, while 'gravy' traditionally refers to a sauce made from the drippings of roasted meat thickened with flour or cornstarch.
Full nutrition (USDA data · scales with serving)
| Water | 2.7 g |
| Energy | 313 kcal |
| Energy | 1310 kj |
| Protein | 9.2 g |
| Total lipid (fat) | 9.6 g |
| Ash | 30.9 g |
| Carbohydrate, by difference | 47.5 g |
| Calcium, Ca | 140 mg |
| Iron, Fe | 9.3 mg |
| Magnesium, Mg | 56.0 mg |
| Phosphorus, P | 153 mg |
| Potassium, K | 279 mg |
| Sodium, Na | 11588 mg |
| Zinc, Zn | 0.70 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.27 mg |
| Selenium, Se | 6.2 ug |
| Vitamin C, total ascorbic acid | 1.0 mg |
| Thiamin | 0.47 mg |
| Riboflavin | 0.32 mg |
| Niacin | 4.1 mg |
| Pantothenic acid | 0.16 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 81.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 81.0 ug |
| Folate, DFE | 81.0 ug |
| Vitamin B-12 | 0.32 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 10.0 iu |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 1.0 g |
| SFA 18:0 | 0.77 g |
| Fatty acids, total monounsaturated | 4.7 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.23 g |
| PUFA 18:2 | 0.20 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 4.0 mg |
Amino acid profile (per 100g)
Estimated from Gravy, HEINZ Home Style, savory beef — USDA does not publish this profile for Gravy.
| Tryptophan | 0.01 g |
| Threonine | 0.03 g |
| Isoleucine | 0.03 g |
| Leucine | 0.06 g |
| Lysine | 0.05 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.03 g |
| Tyrosine | 0.02 g |
| Valine | 0.04 g |
| Arginine | 0.06 g |
| Histidine | 0.02 g |
| Alanine | 0.06 g |
| Aspartic acid | 0.07 g |
| Glutamic acid | 0.44 g |
| Glycine | 0.10 g |
| Proline | 0.08 g |
| Serine | 0.04 g |
| Hydroxyproline | 0.04 g |
FAQ
What is the difference between gravy and au jus?
Gravy is typically a thickened sauce made from meat drippings and a thickener like flour or cornstarch, while au jus is a thinner, unthickened sauce made from the natural juices of the meat, often with added seasonings.
Can I use this dry mix to make a sauce for vegetarian dishes?
While it's primarily designed for meat-based dishes, you can use it as a flavor base for vegetarian gravies or sauces by adding vegetable broth and mushrooms for depth.
How should I store dry gravy mix?
Keep it in a cool, dry place in an airtight container to prevent clumping and moisture absorption, which can affect its texture and flavor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.13 kcal/g · 12% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 41.53 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.