Gravy, for use with vegetables vs. Vegetables as ingredient in stews vs. Vegetables as ingredient in curry
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Vegetables as ingredient in curry has the most protein of the foods compared, at 1.8 g per 100g.
| Nutrient | Gravy, for use with vegetables | Vegetables as ingredient in stews | Vegetables as ingredient in curry |
|---|---|---|---|
| Protein | 0.31 G | 1.8 G | 1.8 G |
| Total lipid (fat) | 1.1 G | 0.3 G | 0.2 G |
| Carbohydrate, by difference | 11.2 G | 12.7 G | 11.7 G |
| Energy | 57 KCAL | 59 KCAL | 53 KCAL |
| Total Sugars | 0.12 G | 3.2 G | 3.2 G |
| Fiber, total dietary | 0.1 G | 2.6 G | 2.2 G |
| Calcium, Ca | 7 MG | 21 MG | 21 MG |
| Iron, Fe | 0.08 MG | 0.46 MG | 0.56 MG |
| Potassium, K | 18 MG | 325 MG | 311 MG |
| Sodium, Na | 932 MG | 34 MG | 20 MG |
| Cholesterol | 2 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.26 G | 0.04 G | 0.05 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.