Gravy, poultry, fat free vs. Gravy, poultry vs. Gravy, made with soy sauce
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.
Gravy, made with soy sauce has the most protein of the foods compared, at 0.82 g per 100g.
| Nutrient | Gravy, poultry, fat free | Gravy, poultry | Gravy, made with soy sauce |
|---|---|---|---|
| Protein | 0.71 G | 0.71 G | 0.82 G |
| Total lipid (fat) | 2.6 G | 2.6 G | 0.29 G |
| Carbohydrate, by difference | 5.3 G | 5.3 G | 9.8 G |
| Energy | 48 KCAL | 48 KCAL | 46 KCAL |
| Total Sugars | 0.3 G | 0.3 G | 3.8 G |
| Fiber, total dietary | 0.1 G | 0.1 G | 0.1 G |
| Calcium, Ca | 10 MG | 10 MG | 6 MG |
| Iron, Fe | 0.09 MG | 0.09 MG | 0.12 MG |
| Potassium, K | 42 MG | 42 MG | 31 MG |
| Sodium, Na | 389 MG | 389 MG | 981 MG |
| Cholesterol | 5 MG | 5 MG | 0 MG |
| Fatty acids, total saturated | 0.64 G | 0.64 G | 0.13 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.