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SALSA CON QUESO

Cheese Newman's Own, Inc. Branded
145 Calories
3.2g Protein
9.7g Carbs
9.7g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 145
% Daily Value*
Total Fat 9.7g 12%
Saturated Fat 1.6g 8%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 710mg 31%
Total Carbohydrate 9.7g 4%
Dietary Fiber 0g 0%
Total Sugars 3.2g
Protein 3.2g 6%
Vitamin D 0mcg 0%
Calcium 65mg 5%
Iron 0.3mg 2%
Potassium 161mg 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 3.2g 14%
Carbs 9.7g 43%
Fat 9.7g 43%

Minerals

Nutrient Amount % DV
Calcium, Ca 65 MG 5%
Iron, Fe 0.3 MG 2%
Potassium, K 161 MG 3%
Sodium, Na 710 MG 31%

Nutrition Highlights

  • Good source of Sodium, Na (31% DV).

About SALSA CON QUESO

SALSA CON QUESO is a moderate-calorie food with 145 calories per 100-gram serving. Its primary macronutrient source is fat, providing 3.2g of protein, 9.7g of carbohydrates, and 9.7g of fat. This food belongs to the Cheese category.

Ingredients

WATER, DICED TOMATOES IN TOMATO JUICE, CHEESE BLEND (CORN STARCH, MALTODEXTRIN, WHEY PROTEIN CONCENTRATE, SALT, DEXTROSE, CHEDDAR CHEESE [MILK, CULTURES, SALT, ENZYMES], XANTHAN GUM, GUM ARABIC, ANNATTO [FOR COLOR], SPICE EXTRACT), SOYBEAN OIL, GREEN BELL PEPPERS, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), RED BELL PEPPERS, NONFAT DRY MILK, CONTAINS 2% OR LESS OF: JALAPENO PEPPERS, EGG YOLKS, SALT, SMOKED RED JALAPENO PEPPERS, VINEGAR, SUGAR, NATURAL FLAVORS, LACTIC ACID, DRIED ONIONS, ANNATO AND PAPRIKA EXTRACTS (FOR COLOR), ENZYMES.

Dietary Information

Notable micronutrients in SALSA CON QUESO include Sodium, Na (31% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 145 calories per 100 grams, SALSA CON QUESO gets 9% of its calories from protein, 27% from carbohydrates, and 60% from fat. This is moderate, similar to many lean proteins and whole grains.

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