Gravymaster Company Inc. 2oz Gravymaster Seasoning
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Nutrition facts and calorie information for ahold holiday sides poultry gravy by AHOLD, per 0.25 cup serving.
Calories
Protein
Carbs
Fat
1.6g
4.8g
2.4g
Percentage of Daily Value (DV) based on a 2,000 calorie diet
Per 0.25 cup (62g):
Calories
25kcal
Protein
1g
Carbs
3g
Fat
1.5g
CHICKEN BROTH (WATER, CHICKEN BASE [CHICKEN BROTH, SALT, CHICKEN FAT, DEXTROSE, POTATO FLOUR, NATURAL FLAVOR, CARROT AND ONION JUICE CONCENTRATES]), WHEAT FLOUR, MODIFIED CORN STARCH, CHICKEN FAT, ONION POWDER, SALT, CARAMEL COLOR, SPICES, TURMERIC AND ANNATTO (COLOR).
AHOLD Holiday Sides Poultry Gravy contains 40 calories per 100 grams. Of these calories, 6 come from protein, 19 from carbohydrates, and 22 from fat.
AHOLD Holiday Sides Poultry Gravy provides 1.6g of protein per 100g, which is 3% of the Daily Value. This makes it relatively low in protein.
AHOLD Holiday Sides Poultry Gravy contains 16 ingredients. The full ingredient list is: CHICKEN BROTH (WATER, CHICKEN BASE [CHICKEN BROTH, SALT, CHICKEN FAT, DEXTROSE, POTATO FLOUR, NATURAL FLAVOR, CARROT AND ONION JUICE CONCENTRATES]), WHEAT FLOUR, MODIFIED CORN STARCH, CHICKEN FAT, ONI....
AHOLD Holiday Sides Poultry Gravy is made by AHOLD. Nutrition data is sourced from the manufacturer's product label via the USDA FoodData Central database.
AHOLD Holiday Sides Poultry Gravy is classified under Gravy Mix in the USDA FoodData Central database. This category groups foods with similar nutritional characteristics and culinary uses.
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Serving size 0.25 cup (100g)
Amount per serving
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: USDA FoodData Central. Values per 100g.
Serving size 0.25 cup (100g)
Amount per serving
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: USDA FoodData Central. Values per 100g.
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