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Nutrition Facts For Ham gravy with low-fat milk

Data sources: Nutriely Data Sources
Last updated on August 2, 2024.

Ham gravy with low-fat milk Nutrition Label

Ham gravy with low-fat milk Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 122kcal (512 kj)
7%
Carbohydrates 6.78g
3%
Starch 3.38g
Sugars 3.40g **
Sucrose 0.01g
Maltose 0.04g
Fructose 0.00g
Galactose 0.00g
Glucose 0.00g
Fibre, total 0.16g
0%
Polyols 0.00g
Protein 7.72g
11%
Fat 7.09g
13%
Polyunsaturated fatty acids 1.40g
Monounsaturated fatty acids 3.02g
Saturated fatty acids 2.21g
Sterols 21.78mg
Cholesterol 21.08mg
Water 76.84g
4%
Alcohol 0.00g
Salt 732.35mg **
Calcium 87.17mg
9%
Chromium 1.46ug
6%
Copper 0.04mg
4%
Fluoride 0.02mg
Iodine 11.12ug
7%
Iron 0.39mg
2%
Magnesium 15.28mg
5%
Manganese 0.04mg
2%
Molybdenum 0.01mg
14%
Phosphorus 130.70mg
22%
Potassium 204.93mg
7%
Selenium 10.42ug
19%
Sodium 287.42mg
Zinc 0.39mg
5%
Vitamin A (RAE) 25.70ug
4%
Vitamin D 1.00ug
7%
Vitamin E 0.85mg
6%
Vitamin K 5.59ug
6%
Vitamin B1 0.20mg
18%
Vitamin B2 0.20mg
18%
Vitamin B3 (Niacin) equivalents 3.91mg
28%
Vitamin B6 0.15mg
12%
Vitamin B9 (Folate) 4.47ug
1%
Vitamin B12 0.46ug
19%
Vitamin C 0.77mg
1%

* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.

** The suggested value for sugar is the maximum suggested amount and has no actual required amount.

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Food Preferences

Egg free
Low cholesterol
Low salt
Soy free
Added Vitamins

Ham gravy with low-fat milk Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Ham gravy with low-fat milk

Fat 52%
Carbohydrates 22%
Protein 25%

Component Breakdown for Ham gravy with low-fat milk

Macro
Mineral
Vitamin
Amino
Carbs
Fats

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