Gravy, Chicken, Dry

Serving Size 100 grams

Nutritional Value and Analysis

Gravy, Chicken, Dry with a serving size of 100 grams has a total of 381 calories with 9.73 grams of fat. The serving size is equivalent to 100 grams of food and contains 87.57 calories from fat. This item is classified as soups, sauces, and gravies foods.

This food is a good source of riboflavin, folate, folate and dfe but is high in sodium.

Sodium 173% of DV

A serving of 100 grams of gravy, chicken, dry has 173% of the recommended daily intake of sodium.

Riboflavin 48% of DV

A serving of 100 grams of gravy, chicken, dry has 48% of the recommended daily needs of riboflavin.

Folate 31% of DV

A serving of 100 grams of gravy, chicken, dry has 31% of the recommended daily needs of folate.

Folate, DFE 34% of DV

A serving of 100 grams of gravy, chicken, dry has 34% of the recommended daily needs of folate, dfe.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 381 Calories from Fat 88
% Daily Value*
Total Fat 9.7g 15%
Saturated Fat 2.9g 15%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 4152mg 173%
Total Carbohydrate 62.1g 21%
Dietary Fiber 0g 0%
Sugars 0g
Protein 11g
Vitamin A 6% Vitamin C 1%
Calcium 11% Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet.


NutrientAmountDV %
Vitamin A308 IU6%
Vitamin A, RAE38 µg4%
Vitamin B-120.48 µg20%
Vitamin B-60.2 mg12%
Vitamin C0.6 mg1%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.


NutrientAmountDV %
Carbohydrate62.09 g21%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat9.73 g15%
Saturated Fats2.92 g15%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0 g-
→ Lauric Acid0.01 g-
→ Myristic Acid0.07 g-
→ Palmitic Acid2.23 g-
→ Stearic Acid0.56 g-
Monounsaturated Fats4.65 g-
→ Palmitoleic Acid0.67 g-
→ Oleic Acid 0.4 g-
→ Gadoleic Acid0.05 g-
→ Erucic Acid0.01 g-
Polyunsaturated Fats1.88 g-
→ Linolenic Acid (18:2)0.09 g-
→ Linolenic Acid (18:3)0 g-
→ Parinaric Acid0 g-
→ Arachidonic Acid0 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein11.27 g22%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.


NutrientAmountDV %
Calcium146 mg11%
Copper0.11 mg12%
Iron1.33 mg7%
Magnesium40 mg10%
Manganese0.22 mg10%
Phosphorus249 mg20%
Potassium404 mg9%
Selenium5.2 µg9%
Sodium4152 mg173%
Zinc1.39 mg13%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.


NutrientAmountDV %
Cholesterol19 mg6%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.


NutrientAmountDV %
Alcohol0 g-
Ash13.06 g-
Water3.85 g-

Calories Burn off Time

How long would it take to burn off Gravy, Chicken, Dry with 381calories? A brisk walk for 83 minutes, jogging for 39 minutes, or hiking for 64 minutes will help your burn off the calories in gravy, chicken, dry.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less79 minutes
Dancing69 minutes
Golfing69 minutes
Hiking64 minutes
Light Gardening69 minutes
Stretching127 minutes
Walking - 3.5 mph83 minutes
Weight Training - light workout106 minutes
Aerobics48 minutes
Basketball52 minutes
Bicycling - 10 mph or more39 minutes
Running - 5 mph39 minutes
Swimming45 minutes
Walking - 4.5 mph50 minutes
Weight Training - vigorous workout52 minutes
Similar Food Items to Gravy, Chicken, Dry
Name Calories Total Fat Proteins Carbohydrates
Gravy, Mushroom, Canned502.71g1.26g5.47g
Gravy, Mushroom, Dry, Powder3284g10g64.66g
Gravy, Onion, Dry, Mix3223g9g67.64g
Gravy, Pork, Dry, Powder3678.63g8.78g63.57g
Gravy, Turkey, Canned, Ready-to-serve512.1g2.6g5.1g
Gravy, Turkey, Dry3677.19g10.42g65.12g
Gravy, Unspecified Type, Dry3448g13g58g
Soup, Chicken Noodle, Dry, Mix3776.51g15.42g62.32g

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium