Onion-tomato Gravy
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 37.5 g | 14% |
| Net Carbohydrates | 27.93 g | 11% |
| Sugars | 15.71 g | 45% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 9.57 g | 34% |
| Protein | 7.05 g | 14% |
| Total Fat | 30.16 g | 39% |
| Saturated Fat | 4.29 g | 21% |
| Monounsaturated Fat | 20.34 g | - |
| Polyunsaturated Fat | 3.38 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 2.35 mg | 1% |
| Vitamins | ||
| Vitamin A | 139.23 mcg | 15% |
| Vitamin C | 55.48 mg | 62% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 2544.72 mg | 111% |
| Potassium | 1013.85 mg | 22% |
| Calcium | 125.56 mg | 10% |
| Magnesium | 69.97 mg | 17% |
| Iron | 4.1 mg | 23% |
| Zinc | 1.07 mg | 10% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
15%
Vitamin C
62%
Vitamin D
0%
Vitamin E
42%
Vitamin K
45%
Vitamin B1
19%
Vitamin B2
12%
Vitamin B3
14%
Vitamin B5
11%
Vitamin B6
31%
Vitamin B7
-
Vitamin B9
1%
Vitamin B12
0.6%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
10%
Iron
23%
Magnesium
17%
Phosphorus
12%
Potassium
22%
Sodium
111%
Zinc
10%
Copper
34%
Manganese
33%
Selenium
5%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
2%
Isoleucine
3%
Valine
2%
Lysine
2%
Tryptophan
2%
Threonine
2%
Phenylalanine
3%
Methionine
3%
Histidine
2%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 422 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
1 h 2 min
Jogging
54 min
Cycling
55 min
Walking
1 h 40 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Onion-tomato gravy, via its carotenoid-rich tomato component, is related to research on functional tomato sauces that can significantly reduce liver fat content and promote distinct metabolic changes in serum. Furthermore, onions provide powerful antioxidants like quercetin and anthocyanins, offering anti-inflammatory benefits, while the lycopene in tomatoes is linked to a lower risk of stroke and supports heart health, with absorption enhanced by the presence of fat, as noted by Harvard Health.
1. Lycopene-Rich Tomatoes Linked to Lower Stroke Risk - Harvard Health
Source: Harvard Health, 2012
Summary: Lycopene, abundantly found in tomatoes, is linked to a lower risk of stroke and is better absorbed when consumed with some fat.
Read More: https://www.health.harvard.edu/blog/lycopene-rich-tomatoes-linked-to-lower-stroke-risk-201210105400
2. Onion Benefits: Nutrients, Antioxidants, and Cooking Ideas
Source: Healthline, 2018
Summary: Onions are rich in powerful antioxidants like quercetin and anthocyanins, which offer anti-inflammatory and potential anticancer benefits, while also providing essential nutrients such as vitamin C, B vitamins, potassium, and fiber.
Read More: https://www.healthline.com/nutrition/onion-benefits
3. Nutri-Metabolomics: Subtle Serum Metabolic Differences in Healthy Subjects by Nmr-Based Metabolomics After a Short-Term Nutritional Intervention With Two Tomato Sauces.
Source: PubMed
Summary: Tomato sauces with varying lycopene content led to distinct metabolic changes in serum, with high-lycopene sauce increasing creatine, creatinine, leucine, choline, methionine, and acetate, while normal-lycopene sauce increased ascorbic acid, lactate, pyruvate, isoleucine, and alanine in aqueous extracts from serum.
Read More: https://pubmed.ncbi.nlm.nih.gov/24138070/
4. The Health Benefits of Tomatoes
Source: WebMD
Summary: Tomatoes contribute to a robust immune system, support heart health, and benefit eye health, while also being linked to improved lung function and the maintenance of healthy blood vessels.
Read More: https://www.webmd.com/food-recipes/ss/slideshow-tomato-health-benefits
5. A Carotenoid-Rich Functional Tomato Sauce (Osteocol®) Reduces Liver Fat Content in Adults With Metabolic Dysfunction-Associated Steatotic Liver Disease: A Randomized Clinical Trial
Source: SpringerLink, 2025
Summary: A carotenoid-rich functional tomato sauce significantly reduced liver fat content in adults with Metabolic Dysfunction-Associated Steatotic Liver Disease.
Read More: https://link.springer.com/article/10.1007/s00394-026-04049-w
