Gravy vs Seasoning mix
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
Fiber (g)
Quick answers
Which has more protein?
Gravy, au jus, dry — 9.20g vs 0g per 100g.
Which has fewer calories?
Seasoning mix, dry, sazon, coriander & annatto — 0 vs 313 kcal per 100g.
Which is more nutrient-dense?
Gravy, au jus, dry scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Gravy | Seasoning mix | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 313 kcal | 0 kcal | |
| Macronutrients | |||
| Water | 2.74 g | 0.200 g | +1270% |
| Protein | 9.20 g | 0 g | |
| Total lipid (fat) | 9.63 g | 0 g | |
| Carbohydrate, by difference | 47.5 g | 0 g | |
| Fiber, total dietary | — | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.03 g | 0 g | |
| Fatty acids, total monounsaturated | 4.68 g | — | |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | 4.00 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 1.00 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.472 mg | — | |
| Riboflavin (Vitamin B2) | 0.324 mg | — | |
| Niacin (Vitamin B3) | 4.09 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.157 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.174 mg | — | |
| Biotin (Vitamin B7) | 81.0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 0.320 ug | — | |
| Vitamin A, RAE | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 140 mg | 0 mg | |
| Iron, Fe | 9.30 mg | 0 mg | |
| Magnesium, Mg | 56.0 mg | — | |
| Phosphorus, P | 153 mg | — | |
| Potassium, K | 279 mg | — | |
| Sodium, Na | 11588 mg | 17000 mg | -32% |
| Zinc, Zn | 0.700 mg | — | |
| Copper, Cu | 0.120 mg | — | |
| Manganese, Mn | 0.268 mg | — | |
| Selenium, Se | 6.20 ug | — | |
| Other Nutrients | |||
| Energy | 1310 kj | 0 kj | |
| Ash | 30.9 g | 99.8 g | -69% |
| Total Sugars | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 81.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 81.0 ug | — | |
| Retinol | 0 ug | — | |
| Vitamin A, IU | 10.0 IU | 0 IU | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.010 g | — | |
| SFA 14:0 (Myristic acid) | 0.128 g | — | |
| SFA 16:0 (Palmitic acid) | 1.04 g | — | |
| SFA 18:0 (Stearic acid) | 0.768 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.110 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.99 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.009 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.230 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.205 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.024 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Alcohol, ethyl | 0 g | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Dig deeper — biggest differences
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