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Turkey Gravy Nutrition Facts

8 calories in 1 tbsp

Gravy, turkey, canned, ready-to-serve
Weight Loss Rating:
Total Calories:8 calories in 1 tbsp
Serving Weight:1 tbsp = 15g ≈ 0.033lb ≈ 0.53oz
Caloric Density:0.51 calories / gram
Weight Watchers Counter:0 Weight Watchers points
 
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Calorie Sources:43% carbohydrates; 39% fats; 18% proteins
Fats:0.31 g (3 calories, 2% by weight)
Carbohydrates:0.76 g (3 calories, 5% by weight)
Proteins:0.39 g (1 calorie, 3% by weight)
Alcohol:~
Water:13.20 g (89% by weight)
Fat Composition:45% monounsaturated; 31% saturated; 24% polyunsaturated
Trans Fat :~
Dietary Fiber:59.60 mg
Cholesterol:298.00 mcg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
1 tsp
1 can
Food Group:Soups, Sauces, and Gravies
USDA #:6125
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Calories in Turkey
Calories in Turkey Egg
Calories in Turkey Fat
Calories in Turkey Salami
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:0.15 mcg
Vitamin B-1:2.98 mcg
Vitamin B-2:11.92 mcg
Vitamin B-3:193.70 mcg
Vitamin B-5:2.98 mcg
Vitamin B-6:1.49 mcg
Vitamin B-9:0.30 mcg
Food folate:0.30 mcg
Dietary Folate Equivalent:0.30 mcg
Folic acid:~
Vitamin B-12:0.01 mcg
Added Vitamin B-12:~
Choline:432.10 mcg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:7.45 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):596.00 mcg
Copper (Cu):14.90 mcg
Fluoride (F):~
Iron (Fe):104.30 mcg
Magnesium (Mg):298.00 mcg
Manganese (Mn):29.80 mcg
Phosphorus (P):4.32 mg
Potassium (K):16.24 mg
Selenium (Se):0.09 mcg
Sodium (Na):85.97 mg
Zinc (Zn):119.20 mcg
Cholesterol:298.00 mcg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.76 g
Dietary Fiber:59.60 mg
Sugars Total:31.29 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.39 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.31 g
Saturated fatty acids:92.38 mg
Monounsaturated fatty acids:0.13 g
Polyunsaturated fatty acids:73.01 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.98 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:64.07 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:19.37 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:19.37 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.11 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:67.05 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:4.47 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:1.49 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.24 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:8 / 10
Zone Diet Rating:7 / 10
Shorter URL for this page:http://calobonga.com/_3mR
Did you know?...To prevent losses of natural vitamins in food try to always buy fresh products, especially vegetables and fruit - only such quantity which can be used within several days.
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