Gravy, beef, canned, ready-to-serve
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is a savory, umami-rich brown sauce made from beef stock, thickeners, and seasonings, designed to enhance the flavor and moisture of meats. Its texture is typically smooth and velvety, with a deep, meaty flavor profile. Nutritionally, it is a low-calorie, low-fat condiment that provides a modest amount of protein and carbohydrates.
Calorie split: 27% protein · 35% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People love it for its ability to instantly transform a simple meal like roasted chicken or mashed potatoes into a comforting, savory feast. It's a staple of home cooking and diner culture, evoking a sense of warmth and tradition.
⚠️ Watch-outs & how to enjoy it better
Canned gravy is often high in sodium, which can be a concern for those monitoring blood pressure. To counteract this, look for low-sodium versions, use it sparingly, and balance your meal by pairing it with potassium-rich foods like steamed vegetables or fresh herbs.
Key benefits
- Adds significant flavor with minimal calories
- Good source of protein for a condiment
- Low in fat and sugar
- Enhances palatability of lean meats
- Convenient ready-to-serve format
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'gravy' first appeared in English around the 14th century, originally referring to a meat broth or juice, not necessarily thickened.
Full nutrition (USDA data · scales with serving)
| Water | 87.5 g |
| Energy | 53.0 kcal |
| Energy | 222 kj |
| Protein | 3.8 g |
| Total lipid (fat) | 2.4 g |
| Ash | 1.6 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 |
| Manganese, Mn | 0.20 mg |
| Selenium, Se | 1.0 ug |
| Fluoride, F | 99.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.66 mg |
| Pantothenic acid | 0.02 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 |
| Vitamin A, IU | 3.0 iu |
| 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), International Units | 0.00 iu |
| 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 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
Is canned beef gravy a good source of iron?
It can provide a small amount of iron, but it is not considered a significant source. For a meaningful iron boost, rely on the meat itself or other iron-rich foods.
How can I improve the flavor of canned gravy?
You can enhance it by sautéing some fresh mushrooms or onions, adding a splash of red wine or Worcestershire sauce, or stirring in fresh herbs like thyme or rosemary before serving.
What's the difference between gravy and jus?
Gravy is typically thickened with a starch like flour or cornstarch, while jus is the natural, unthickened juices from cooked meat, often reduced to concentrate the 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 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.