Sauces & Condiments · SOURCE-BASED NUTRITION
Gravy, onion, dry, mix nutrition facts
SR Legacy
Gravy, onion, dry, mix. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 322 kcal | — |
| Protein | 9 g | 18% |
| Carbohydrate, by difference | 67.6 g | 24.6% |
| Total lipid (fat) | 3 g | 3.8% |
| Fiber, total dietary | 6 g | 21.4% |
| Fatty acids, total saturated | 1.86 g | 9.3% |
| Cholesterol | 2 mg | 0.7% |
| Sodium, Na | 4,190 mg | 182% |
| Potassium, K | 262 mg | 5.6% |
| Calcium, Ca | 280 mg | 21.5% |
| Iron, Fe | 1 mg | 5.6% |
| Magnesium, Mg | 34 mg | 8.1% |
| Phosphorus, P | 203 mg | 16.2% |
| Zinc, Zn | 0.88 mg | 8% |
| Copper, Cu | 0.17 mg | 18.9% |
| Manganese, Mn | 0.4 mg | 17.4% |
| Selenium, Se | 6.1 µg | 11.1% |
| Vitamin A, RAE | 0 µg | 0% |
| Vitamin C, total ascorbic acid | 7 mg | 7.8% |
| Thiamin | 0.2 mg | 16.7% |
| Riboflavin | 0.4 mg | 30.8% |
| Niacin | 3.7 mg | 23.1% |
| Pantothenic acid | 0.1 mg | 2% |
| Vitamin B-6 | 0.1 mg | 5.9% |
| Folate, DFE | 43 µg | 10.8% |
| Vitamin B-12 | 0.7 µg | 29.2% |
| Ash | 16 g | — |
| Fatty acids, total monounsaturated | 0.9 g | — |
| Fatty acids, total polyunsaturated | 0.14 g | — |
| Folate, food | 14 µg | — |
| Folate, total | 31 µg | — |
| Folic acid | 17 µg | — |
| MUFA 16:1 | 0.08 g | — |
| MUFA 18:1 | 0.72 g | — |
| MUFA 20:1 | 0.07 g | — |
| PUFA 18:2 | 0.08 g | — |
| PUFA 18:3 | 0.01 g | — |
| Retinol | 0 µg | — |
| SFA 10:0 | 0.06 g | — |
| SFA 12:0 | 0.47 g | — |
| SFA 14:0 | 0.24 g | — |
| SFA 16:0 | 0.58 g | — |
| SFA 18:0 | 0.41 g | — |
| SFA 6:0 | 0.02 g | — |
| SFA 8:0 | 0.08 g | — |
| Vitamin A, IU | 0 iu | — |
| Water | 4.36 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Riboflavin (B2) (30.8% DV), Vitamin B12 (29.2% DV) and Niacin (B3) (23.1% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Riboflavin (B2): energy and cell growth
This amount provides 0.4 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin B12: blood cells and nerves
This amount provides 0.7 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceNiacin (B3): energy and cell function
This amount provides 3.7 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCalcium: bones, muscles and nerves
This amount provides 280 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 6 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCopper: iron metabolism and nerves
This amount provides 0.17 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Riboflavin (B2)
This amount provides 0.4 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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