Saltie Public Food Database

Salsa Con Queso Dip Made With A Creamy Cheese Blend, Red Bell Peppers, Jalapeno Peppers & Diced Tomatoes

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UPC Code 085239120552
Data Source USDA

Nutrition Facts

Package Weight 15 oz/425 g
Serving Sizes 2 tbsp (31g)
tbsp
Calories 40
Total Fat 2.5g 3%
Saturated Fat 0.5g 2%
Cholesterol 0mg 0%
Sodium 280mg 12%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 1g 2%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 2 tbsp of Salsa Con Queso Dip Made With A Creamy Cheese Blend, Red Bell Peppers, Jalapeno Peppers & Diced Tomatoes are 31% in carbs, 58% in fat, and 10% in protein.

carbs: 31%
fat: 58%
protein: 10%

Carbs to Weight Ratio

The carbs to weight ratio of Salsa Con Queso Dip Made With A Creamy Cheese Blend, Red Bell Peppers, Jalapeno Peppers & Diced Tomatoes is 10%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Salsa Con Queso Dip Made With A Creamy Cheese Blend, Red Bell Peppers, Jalapeno Peppers & Diced Tomatoes is estimated to be 79%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Water, Cheese Blend (Milk Protein Concentrate, Water, Soybean Oil, Monterey Jack Cheese [Milk, Cheese Cultures, Salt, Enzymes], Salt, Milkfat, Sodium Phosphate, Lactic Acid), Modified Corn Starch, Red Bell Peppers, Corn Oil, Jalapeno Peppers, Maltodextrin, Diced Tomatoes In Tomato Juice, Green Chili Peppers, Salt, Datem, Sodium Citrate, Sodium Phosphate, Yeast Extract, Natural Flavor, Annatto Extract And Paprika Extract (For Color).

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