Sauce

Sauce

Gravy, HEINZ Home Style Savory Beef Gravy

2%
39 kcal

Energy

1.6%
1.1 g

Fat

2%
0.4 g

Saturates

0.6%
0.5 g

Sugar

24.5%
1.5 g

Salt

carbs
64%
fat
26%
protein
10%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 39 (165 kJ)
2%
from Carbohydrate 25 (105 kJ)
from Fat 10 (43 kJ)
from Protein 4 (18 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 6.2 g
2%
Dietary Fiber 0.7 g
2%
Starch ~
Sugars 0.5 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 1.1 g
2%
Saturated Fat 0.4 g
2%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 26.0 mg
Pentadecanoic Acid 4.0 mg
Palmitic Acid 224.0 mg
Margaric Acid 11.0 mg
Stearic Acid 134.0 mg
Arachidic Acid 1.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid ~
Monounsaturated Fat 0.4 g
Myristoleic Acid 6.0 mg
15:1 0.0 mg
Palmitoleic Acid 30.0 mg
16:1 c ~
16:1 t ~
17:1 8.0 mg
Oleic Acid 384.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 4.0 mg
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.0 g
Linoleic Acid 42.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 3.0 mg
alpha-Linolenic Acid 3.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid ~
Eicosadienoic Acid 1.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat ~
Omega-3 Fatty Acids 3.0 mg
Omega-6 Fatty Acids 42.0 mg
Sterols % Daily Value
Cholesterol 2.0 mg
1%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 1.1 g
2%
Essential Aminos
Histidine 22.0 mg
3%
Isoleucine 31.0 mg
3%
Leucine 60.0 mg
2%
Lysine 48.0 mg
2%
Methionine 12.0 mg
1%
Phenylalanine 34.0 mg
2%
Threonine 29.0 mg
2%
Tryptophan 7.0 mg
2%
Valine 38.0 mg
3%
Non-essential Aminos
Alanine 62.0 mg
Arginine 55.0 mg
Aspartic Acid 67.0 mg
Cystine 7.0 mg
Glutamic Acid 437.0 mg
Glycine 97.0 mg
Proline 81.0 mg
Serine 41.0 mg
Tyrosine 19.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 90.0 g
Ash 1.6 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A ~
Vitamin B1 (thiamine) 0.0 mg
0%
Vitamin B2 (riboflavin) 0.0 mg
1%
Vitamin B3 (niacin) 0.2 mg
1%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.0 mg
1%
Vitamin B9 (folate) 4 mcg
1%
Vitamin B12 (cobalamin) 0 mcg
2%
Vitamin C 0.0 mg
0%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 6.0 mg
1%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.1 mg
1%
Magnesium 3.0 mg
1%
Manganese 0.0 mg
1%
Phosphorus 10.0 mg
1%
Potassium 22.0 mg
1%
Sodium 587.0 mg
24%
Zinc 0.2 mg
1%
Sauce

About Sauce

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans. Sauces need a liquid component, but some sauces may contain more solid elements than liquid. Read More

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans. Sauces need a liquid component, but some sauces may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world. Sauces may be used for savory dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce. Some sauces are industrial inventions like Worcestershire sauce, HP sauce, or nowadays mostly bought ready-made like soy sauce or ketchup, others still are freshly prepared by the cook. Sauces for salads are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A cook who specializes in making sauces is a saucier.