Soups, Sauces, and Gravies

Category guide

254 entries of canned and dry-mix soups, tomato and soy sauces, gravies, and condiments. These are flavor carriers: small servings, large impact on sodium and fat. The difference between a broth-based soup and a cream-based one in this category is dramatic, and dry mixes versus prepared versions change sodium concentration completely.

Tips for choosing

• Sodium is the headline metric in this entire category — many entries are salt-delivery systems.
• Cream soups carry fat from the base; broth soups do not — compare the fat column side by side.
• Dry mix versus prepared changes serving math: check whether values are for powder or reconstituted.
• Tomato-based sauces contribute lycopene; oil-based ones add dietary fat to the total.

Standout foods in this category

Top 10 by Sodium, Na

1. 1 Soup, beef broth or bouillon, powder, dry 26000.0 mg
2. 2 Soup, beef broth, cubed, dry 24000.0 mg
3. 3 Soup, chicken broth cubes, dry 24000.0 mg
4. 4 Soup, chicken broth or bouillon, dry 23875.0 mg
5. 5 Gravy, au jus, dry 11588.0 mg
6. 6 Soup, onion, dry, mix 8031.0 mg
7. 7 Sauce, fish, ready-to-serve 7851.0 mg
8. 8 Gravy, mushroom, dry, powder 6580.0 mg
9. 9 Gravy, unspecified type, dry 5730.0 mg
10. 10 Gravy, pork, dry, powder 5356.0 mg