Gravy, brown, dry
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
Brown gravy mix is a savory, umami-rich powder that transforms into a velvety, deep-brown sauce when whisked with water or stock. Its flavor is robust and meaty, often with a hint of onion or black pepper, and it provides a hearty, comforting base for many dishes. Nutritionally, it's a significant source of carbohydrates, offering quick energy, with a modest amount of protein.
Calorie split: 12% protein · 65% carbs · 24% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory flavor that instantly elevates simple dishes like mashed potatoes or roast beef. Its versatility and ease of preparation make it a staple for creating comforting, home-style meals.
⚠️ Watch-outs & how to enjoy it better
It can be high in sodium and refined carbohydrates, which may cause blood-sugar spikes if consumed in large amounts. To counteract this, pair it with a source of protein and fiber-rich vegetables, and practice portion control by using it as a flavor accent rather than the main component.
Key benefits
- Provides quick energy from its high carbohydrate content.
- Enhances the palatability and moisture of lean meats and vegetables.
- Offers a convenient and consistent base for sauce preparation.
- Contains a modest amount of protein to complement a meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'gravy' likely derives from the French word 'gravé' (a type of meat juice), but its modern, thickened form is a distinctly Anglo-American culinary innovation.
Full nutrition (USDA data · scales with serving)
| Water | 5.0 g |
| Energy | 367 kcal |
| Energy | 1536 kj |
| Protein | 10.7 g |
| Total lipid (fat) | 9.6 g |
| Ash | 15.3 g |
| Carbohydrate, by difference | 59.4 g |
| Fiber, total dietary | 2.0 g |
| Calcium, Ca | 132 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 34.0 mg |
| Phosphorus, P | 203 mg |
| Potassium, K | 262 mg |
| Sodium, Na | 4843 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.19 mg |
| Manganese, Mn | 0.41 mg |
| Selenium, Se | 6.1 ug |
| Vitamin C, total ascorbic acid | 0.30 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.39 mg |
| Niacin | 3.7 mg |
| Pantothenic acid | 0.10 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 31.0 ug |
| Folic acid | 17.0 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 43.0 ug |
| Vitamin B-12 | 0.70 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Vitamin A, IU | 27.0 iu |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.3 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 | 0.23 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 4.5 g |
| MUFA 16:1 | 0.26 g |
| MUFA 18:1 | 4.1 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.41 g |
| PUFA 18:2 | 0.36 g |
| PUFA 18:3 | 0.03 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 brown gravy mix gluten-free?
Not typically. Most commercial mixes use wheat flour as a primary thickener. Gluten-free versions are available but must be specifically labeled.
Can I make it with milk instead of water?
Yes, substituting milk or cream for water will create a richer, creamier sauce, often called a 'country gravy' or 'cream gravy'.
How can I reduce the sodium content?
Look for low-sodium varieties, or make a simple roux with butter and flour, then whisk in low-sodium broth and season with herbs and pepper.
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 3.67 kcal/g · 12% calories from protein · 2.0 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: 18.48 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.