Prg 4 Chs Alfr Sce Prego Pasta Sauce, Four Cheese Alfredo Sauce, 14.5 Ounce Jar
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UPC Code
00051000249203
Data Source
USDA
Package Weight
14.5 ONZ
Serving Sizes
1/4 cup (60 ml) (60ml)
Calories
60
Total Fat
5g
6%
Saturated Fat
3g
15%
Cholesterol
30mg
10%
Sodium
310mg
13%
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 1/4 cup (60 ml) of Prego Pasta Sauce, Four Cheese Alfredo Sauce, 14.5 Ounce Jar are
20% in carbs, 74% in fat, and 7% in protein.
carbs:
20%
fat:
74%
protein:
7%
Carbs to Weight Ratio
The carbs to weight ratio of Prego Pasta Sauce, Four Cheese Alfredo Sauce, 14.5 Ounce Jar is 5%.
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 Prego Pasta Sauce, Four Cheese Alfredo Sauce, 14.5 Ounce Jar is estimated to be 85%.
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, Cream, White Cheddar Cheese (Milk, Cultures, Salt, Enzymes), Enzyme Modified Egg Yolks, Modified Food Starch, Soybean Oil, Butter (Cream, Salt), Parmesan Cheese (Part-skim Milk, Cultures, Salt, Enzymes), Contains Less Than 1% Of: Salt, Dehydrated Cheddar Cheese (Cheddar Cheese [Milk, Cultures, Salt, Enzymes], Cream, Salt, Sodium Phosphate, Lactic Acid), Sugar, Sodium Phosphate, Xanthan Gum, Yeast Extract, Romano Cheese (Part-skim Cow's Milk, Cultures, Salt, Enzymes), Asiago Cheese Concentrate (Asiago Cheese [Milk, Cultures, Salt, Enzymes], Water, Salt), Natural Flavoring, Garlic, Dried Onions, Black Pepper.contains: Egg, Milk.
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