Gravy vs Fond de veau
Overall, Fond de veau has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Gravy | Fond de veau |
|---|---|---|
| Nutri-Score | — | — |
| NOVA group | 4 | 4 |
| Calories | 32 kcal | 13 kcal |
| Fat | 2.1 g | 0.5 g |
| Saturated fat | 1.2 g | 0.1 g |
| Sugars | 0.1 g | 0.5 g |
| Salt | 0.8 g | 1 g |
| Fiber | 0.1 g | 0.5 g |
| Protein | 0.2 g | 0.5 g |
| Additives | 1 | 2 |
| Allergens | Gluten, Milk, Soybeans | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Fond de veau has 59% fewer calories (13 kcal vs 32 kcal).
- Fond de veau has 76% less fat (0.5 g vs 2.1 g).
- Fond de veau has 92% less saturated fat (0.1 g vs 1.2 g).
- Gravy has 80% less sugar (0.1 g vs 0.5 g).
- Fond de veau has 80% more fiber (0.5 g vs 0.1 g).
- Fond de veau has 60% more protein (0.5 g vs 0.2 g).
- Only Gravy lists: Gluten, Milk, Soybeans.
Ingredients
Gravy
Potato Starch, Palm Oil. Salt. Wheat Flour (Wheat Flour, calcium Carbonate. Iron. Niacin. Thiamin), Beef Fat, Flavourings (Milk, Wheat, Soya), Barley Malt Extract, Maltodextrin, (Soya Lecithins), Onion Oil.
Fond de veau
INGREDIENTS DE LA PRÉPARATION DÉSHYDRATÉE : Maltodextrine, amidon de maïs, sel, arôme naturel, extrait de vin blanc, légumes (tomate, oignon), viande de veau 2,1 %, arôme naturel de poivre, épaississant : gomme guar, colorant : E150c, arôme naturel de laurier, ail, Traces de gluten, céleri, crustacés, fruits à coque, lait, œufs, poissons et soja,
FAQ
Which is healthier: Gravy or Fond de veau?
Overall, Fond de veau has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Fond de veau has fewer calories: 13 kcal versus 32 kcal per 100 g.
Which has less sugar?
Gravy has less sugar: 0.1 g versus 0.5 g per 100 g.