Sauces & Condiments · SOURCE-BASED NUTRITION
Beef, dumplings, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy nutrition facts
Survey (FNDDS)
Beef, dumplings, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy. 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 | 127 kcal | — |
| Protein | 6.15 g | 12.3% |
| Carbohydrate, by difference | 11.7 g | 4.3% |
| Total lipid (fat) | 6.36 g | 8.2% |
| Fiber, total dietary | 0.9 g | 3.2% |
| Total Sugars | 1.12 g | — |
| Fatty acids, total saturated | 1.45 g | 7.3% |
| Cholesterol | 14 mg | 4.7% |
| Sodium, Na | 306 mg | 13.3% |
| Potassium, K | 106 mg | 2.3% |
| Calcium, Ca | 73 mg | 5.6% |
| Iron, Fe | 1.17 mg | 6.5% |
| Magnesium, Mg | 10 mg | 2.4% |
| Phosphorus, P | 78 mg | 6.2% |
| Zinc, Zn | 0.9 mg | 8.2% |
| Copper, Cu | 0.04 mg | 4.9% |
| Selenium, Se | 6.4 µg | 11.6% |
| Vitamin A, RAE | 86 µg | 9.6% |
| Vitamin C, total ascorbic acid | 3.8 mg | 4.2% |
| Vitamin D (D2 + D3) | 0.1 µg | 0.5% |
| Vitamin E (alpha-tocopherol) | 0.92 mg | 6.1% |
| Vitamin K (phylloquinone) | 13 µg | 10.8% |
| Thiamin | 0.11 mg | 9.3% |
| Riboflavin | 0.1 mg | 8% |
| Niacin | 1.54 mg | 9.6% |
| Vitamin B-6 | 0.09 mg | 5.4% |
| Folate, DFE | 27 µg | 6.8% |
| Vitamin B-12 | 0.28 µg | 11.7% |
| Choline, total | 21.6 mg | 3.9% |
| Alcohol, ethyl | 0 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 332 µg | — |
| Carotene, beta | 783 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Fatty acids, total monounsaturated | 2.53 g | — |
| Fatty acids, total polyunsaturated | 1.67 g | — |
| Folate, food | 10 µg | — |
| Folate, total | 20 µg | — |
| Folic acid | 10 µg | — |
| Lutein + zeaxanthin | 160 µg | — |
| Lycopene | 0 µg | — |
| MUFA 16:1 | 0.1 g | — |
| MUFA 18:1 | 2.41 g | — |
| MUFA 20:1 | 0.03 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 1.48 g | — |
| PUFA 18:3 | 0.18 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:4 | 0.01 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 6 µg | — |
| SFA 10:0 | 0.01 g | — |
| SFA 12:0 | 0.01 g | — |
| SFA 14:0 | 0.07 g | — |
| SFA 16:0 | 0.92 g | — |
| SFA 18:0 | 0.4 g | — |
| SFA 4:0 | 0.01 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Theobromine | 0 mg | — |
| Vitamin E, added | 0 mg | — |
| Water | 74.3 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 Vitamin B12 (11.7% DV), Selenium (11.6% DV) and Vitamin K (10.8% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin B12: blood cells and nerves
This amount provides 0.28 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 referenceSelenium: thyroid and antioxidant defense
This amount provides 6.4 µg. Selenium supports thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin K: blood clotting and bone metabolism
This amount provides 13 µg. Vitamin K is needed for normal blood clotting and proteins involved in bone metabolism. 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
Contributes Vitamin B12
This amount provides 0.28 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system 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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