This wiki page organizes 23 exact USDA Survey Foods records labeled “Dips, gravies, other sauces.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Dips, gravies, other sauces” survey-food category. Within Feast’s broader navigation, they appear under Sauces, fats & condiments (23 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Gravy, poultry; White sauce or gravy; Chipotle dip, yogurt based; Salsa verde or salsa, green; Alfredo sauce; Curry sauce. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 23 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 144 kcal | 48 kcal–185 kcal | 38 kcal–195 kcal | 23 |
| Proteinper 100 g | 5.9 g | 0.9 g–7.7 g | 0.7 g–8.5 g | 23 |
| Carbohydrateper 100 g | 4.1 g | 1.8 g–9.7 g | 1.4 g–17.4 g | 23 |
| Total fatper 100 g | 10.8 g | 2.4 g–15.9 g | 0.3 g–16.1 g | 23 |
| Dietary fiberper 100 g | 0.3 g | 0 g–1.8 g | 0 g–4.9 g | 23 |
| Total sugarsper 100 g | 1.2 g | 0.3 g–3.7 g | 0.2 g–9.3 g | 23 |
| Sodiumper 100 g | 518 mg | 389 mg–854 mg | 323 mg–5,840 mg | 23 |
| Potassiumper 100 g | 126 mg | 42 mg–266 mg | 31 mg–368 mg | 23 |
| Calciumper 100 g | 53 mg | 7 mg–103 mg | 6 mg–121 mg | 23 |
| Ironper 100 g | 0.3 mg | 0.1 mg–0.9 mg | 0 mg–1.6 mg | 23 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 23 “Dips, gravies, other sauces” records, the middle reported calories value is 144 kcal per 100 grams. The central records run from 48 kcal to 185 kcal, while the complete observed span is 38 kcal to 195 kcal.
Gravy, poultry is nearest the lower central boundary, and Chipotle dip, yogurt based is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 23 “Dips, gravies, other sauces” records, the middle reported protein value is 5.9 g per 100 grams. The central records run from 0.9 g to 7.7 g, while the complete observed span is 0.7 g to 8.5 g.
Gravy, made with soy sauce is nearest the lower central boundary, and Chipotle dip, yogurt based is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 23 “Dips, gravies, other sauces” records, the middle reported carbohydrate value is 4.1 g per 100 grams. The central records run from 1.8 g to 9.7 g, while the complete observed span is 1.4 g to 17.4 g.
Alfredo sauce is nearest the lower central boundary, and Gravy, made with soy sauce is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 23 “Dips, gravies, other sauces” records, the middle reported total fat value is 10.8 g per 100 grams. The central records run from 2.4 g to 15.9 g, while the complete observed span is 0.3 g to 16.1 g.
Gravy, beef is nearest the lower central boundary, and Chipotle dip, yogurt based is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 23 “Dips, gravies, other sauces” records, the middle reported dietary fiber value is 0.3 g per 100 grams. The central records run from 0 g to 1.8 g, while the complete observed span is 0 g to 4.9 g.
Alfredo sauce is nearest the lower central boundary, and Salsa verde or salsa, green is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 23 “Dips, gravies, other sauces” records, the middle reported total sugars value is 1.2 g per 100 grams. The central records run from 0.3 g to 3.7 g, while the complete observed span is 0.2 g to 9.3 g.
Gravy, poultry is nearest the lower central boundary, and Gravy, made with soy sauce is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 23 “Dips, gravies, other sauces” records, the middle reported sodium value is 518 mg per 100 grams. The central records run from 389 mg to 854 mg, while the complete observed span is 323 mg to 5,840 mg.
Gravy, poultry is nearest the lower central boundary, and Salsa verde or salsa, green is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 23 “Dips, gravies, other sauces” records, the middle reported potassium value is 126 mg per 100 grams. The central records run from 42 mg to 266 mg, while the complete observed span is 31 mg to 368 mg.
Gravy, poultry is nearest the lower central boundary, and Curry sauce is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 23 “Dips, gravies, other sauces” records, the middle reported calcium value is 53 mg per 100 grams. The central records run from 7 mg to 103 mg, while the complete observed span is 6 mg to 121 mg.
Gravy, beef is nearest the lower central boundary, and Spinach dip, yogurt based is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 23 “Dips, gravies, other sauces” records, the middle reported iron value is 0.3 mg per 100 grams. The central records run from 0.1 mg to 0.9 mg, while the complete observed span is 0 mg to 1.6 mg.
Chipotle dip, yogurt based is nearest the lower central boundary, and Curry sauce is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 23 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
1 records use this wording, including Gravy, made with soy sauce.
Portion context
23 of 23 records (100%) include at least one named measure in the source data. Together those records provide 30 usable named measures.
Across the pooled named measures, the midpoint gram weight is 155 g. The central 10th-to-90th-percentile interval runs from 15 g to 260 g, while the complete observed span is 15–260 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Dips, gravies, other sauces” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Alfredo sauceFDC 2705809 | 150 kcalper 100 g | 2.1 gper 100 g | 0 gper 100 g | 552 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Alfredo sauce with added vegetablesFDC 2705810 | 122 kcalper 100 g | 2.1 gper 100 g | 0.4 gper 100 g | 423 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Alfredo sauce with meatFDC 2705811 | 171 kcalper 100 g | 6.5 gper 100 g | 0 gper 100 g | 520 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Alfredo sauce with meat and added vegetablesFDC 2705812 | 148 kcalper 100 g | 6.5 gper 100 g | 0.3 gper 100 g | 415 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Alfredo sauce with poultryFDC 2705813 | 156 kcalper 100 g | 6.9 gper 100 g | 0 gper 100 g | 518 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Alfredo sauce with poultry and added vegetablesFDC 2705814 | 133 kcalper 100 g | 6.8 gper 100 g | 0.3 gper 100 g | 413 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Alfredo sauce with seafoodFDC 2705815 | 145 kcalper 100 g | 5.9 gper 100 g | 0 gper 100 g | 541 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Alfredo sauce with seafood and added vegetablesFDC 2705816 | 122 kcalper 100 g | 5.9 gper 100 g | 0.3 gper 100 g | 436 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Bean dip, made with refried beansFDC 2707400 | 119 kcalper 100 g | 5.4 gper 100 g | 4.9 gper 100 g | 443 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Black bean sauceFDC 2707404 | 168 kcalper 100 g | 6.3 gper 100 g | 2.6 gper 100 g | 5,840 mgper 100 g | 32 gUSDA reference amount | Full profileUSDA source ↗ |
| Chipotle dip, yogurt basedFDC 2705444 | 189 kcalper 100 g | 7.9 gper 100 g | 0 gper 100 g | 636 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Curry sauceFDC 2710178 | 95 kcalper 100 g | 1.4 gper 100 g | 1.4 gper 100 g | 383 mgper 100 g | 32 gUSDA reference amount | Full profileUSDA source ↗ |
| Gravy, beefFDC 2707145 | 53 kcalper 100 g | 3.8 gper 100 g | 0.4 gper 100 g | 633 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Gravy, beef, fat freeFDC 2707146 | 53 kcalper 100 g | 3.8 gper 100 g | 0.4 gper 100 g | 633 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Gravy, made with soy sauceFDC 2707148 | 46 kcalper 100 g | 0.8 gper 100 g | 0.1 gper 100 g | 981 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Gravy, poultryFDC 2707144 | 48 kcalper 100 g | 0.7 gper 100 g | 0.1 gper 100 g | 389 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Gravy, poultry, fat freeFDC 2707147 | 48 kcalper 100 g | 0.7 gper 100 g | 0.1 gper 100 g | 389 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Onion dip, yogurt basedFDC 2705445 | 160 kcalper 100 g | 6.8 gper 100 g | 0.2 gper 100 g | 507 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Ranch dip, yogurt basedFDC 2705446 | 195 kcalper 100 g | 8.5 gper 100 g | 0.3 gper 100 g | 646 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Salsa verde or salsa, greenFDC 2709743 | 38 kcalper 100 g | 1.1 gper 100 g | 1.9 gper 100 g | 906 mgper 100 g | 30 gUSDA reference amount | Full profileUSDA source ↗ |
| Spinach dip, yogurt basedFDC 2705447 | 159 kcalper 100 g | 7 gper 100 g | 0.3 gper 100 g | 514 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Vegetable dip, yogurt basedFDC 2705449 | 191 kcalper 100 g | 8.2 gper 100 g | 0.3 gper 100 g | 641 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| White sauce or gravyFDC 2705703 | 144 kcalper 100 g | 3.8 gper 100 g | 0.2 gper 100 g | 323 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Dips, gravies, other sauces” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 23 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.