Gravy, beef
Common food
Photo: Wikipedia
Beef gravy is a rich, savory sauce made from beef drippings, stock, and a thickener, often with onions and herbs. Its velvety texture and deep umami flavor make it the quintessential companion to roasted meats and mashed potatoes. Nutritionally, it's a low-calorie, low-fat condiment that adds significant flavor without a heavy caloric load.
Calorie split: 27% protein · 35% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People love beef gravy for its ability to unify a plate, adding a rich, savory depth that enhances the flavor of roasts, steaks, and mashed potatoes. It's a cornerstone of comfort food in many cultures, evoking warmth and home cooking.
⚠️ Watch-outs & how to enjoy it better
Commercial gravies are often very high in sodium, which can be a concern for those monitoring blood pressure. The thickening agent (often wheat flour) makes it unsuitable for gluten-free diets without modification. To counteract sodium, use low-sodium stock and season with herbs and black pepper. For gluten-free needs, thicken with cornstarch or arrowroot powder.
Key benefits
- Adds significant flavor with minimal calories (53 kcal/100g).
- Provides a small amount of protein (3.75g/100g) from beef stock.
- Low in sugar (0.21g/100g) and fat (2.36g/100g).
- Can help increase palatability and moisture in lean meats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'gravy' first appeared in English in the 14th century, derived from the Anglo-French 'gravé,' meaning 'a dripping' or 'a sauce made from meat drippings.'
Full nutrition (USDA data · scales with serving)
| Water | 87.5 g |
| Energy | 53.0 kcal |
| Protein | 3.8 g |
| Total lipid (fat) | 2.4 g |
| Carbohydrate, by difference | 4.8 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 0.21 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.70 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 30.0 mg |
| Potassium, K | 81.0 mg |
| Sodium, Na | 633 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 1.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.66 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 6.3 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.02 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 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 | 0.02 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 0.59 g |
| SFA 18:0 | 0.45 g |
| Fatty acids, total monounsaturated | 0.96 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 0.85 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.08 g |
| PUFA 18:2 | 0.07 g |
| PUFA 18:3 | 0.01 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 | 3.0 mg |
Amino acid profile (per 100g)
Estimated from Turkey and gravy, frozen — USDA does not publish this profile for Gravy.
| Tryptophan | 0.07 g |
| Threonine | 0.26 g |
| Isoleucine | 0.31 g |
| Leucine | 0.47 g |
| Lysine | 0.55 g |
| Methionine | 0.17 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.23 g |
| Tyrosine | 0.23 g |
| Valine | 0.31 g |
| Arginine | 0.41 g |
| Histidine | 0.18 g |
| Alanine | 0.36 g |
| Aspartic acid | 0.57 g |
| Glutamic acid | 0.96 g |
| Glycine | 0.29 g |
| Proline | 0.24 g |
| Serine | 0.26 g |
FAQ
What is the main difference between gravy and jus?
Jus is a thin, natural meat juice released during cooking, while gravy is a thickened sauce, typically made by adding a roux (fat and flour) or cornstarch to stock or drippings.
How can I make gravy from scratch without a roux?
You can make a 'slurry' by whisking cornstarch or arrowroot powder into a little cold water or stock, then stirring it into simmering beef stock or drippings until thickened.
Is beef gravy gluten-free?
Not by default, as traditional gravy uses wheat flour as a thickener. To make it gluten-free, thicken with cornstarch, arrowroot, or a gluten-free flour blend.
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 0.53 kcal/g · 28% calories from protein · 0.4 g fiber · 0.2 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: 7.81 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.