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Gravy, au jus, canned (USDA#06114) |
| Serving Size 1 cup |
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| Water 94g |
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| Calories 16 |
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| Energy 67kj |
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| Protein 1g |
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| Total Fat 0g |
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| Ash 1g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Calcium, Ca 4mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 2mg |
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| Phosphorus, P 30mg |
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| Potassium 81mg |
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| Sodium 50mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 1mg |
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| Thiamin 0mg |
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| Riboflavin 5mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 2mcg |
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| Folic acid 0mcg |
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| Folate, food 2mcg |
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| Folate, DFE 2mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 5g |
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| 18:0 4g |
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| Fatty acids, total monounsaturated 8g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 7g |
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| 20:1 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 0mg |
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Gravy, au jus, canned usda nutrition - Related Content |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Methods ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Methods | Canning Safety, Storage, and Tips
Canning - ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Safety, ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning Temperatures and Processing TimesCanning Methods | Canning Safety, Storage, ... |
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Additional Canning Information:
Canning Supplies | Ingredients | Food Preparation | Jar and Lid PreparationFood Acidity | Packing the Jars | Processing Temperature ... |
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| Bands and lids used to seal foods in canning jars. The set includes a lid that has a rubber seal around the outer edge and a screw on band that is placed over the lid and screwed ... |
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| A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch. A similar term "au jus" meaning "with juice" describes the serving of ... |
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| A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat ... |
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| A fine-grained salt that does not contain iodine or other additives, that is used in the process to pickle meats and can foods. This salt prevents the brine from becoming cloudy ... |
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| A canned ham consists of pieces of ham that have been brine cured, pressed or molded, vacuum-sealed in a can, and then fully cooked. Many canned hams have gelatin added, which ... |
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