Roasted Vegetable Enchilada Bake
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UPC Code
025800000272
Data Source
USDA
Calories
280
Total Fat
8g
10%
Saturated Fat
4.5g
22%
Cholesterol
26mg
9%
Sodium
589mg
26%
Total Carbohydrate
39g
14%
Dietary Fiber
8.9g
32%
Sugars
8g
Protein
14g
28%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 255 g of Roasted Vegetable Enchilada Bake are
55% in carbs, 25% in fat, and 20% in protein.
carbs:
55%
fat:
25%
protein:
20%
Carbs to Weight Ratio
The carbs to weight ratio of Roasted Vegetable Enchilada Bake is 15%.
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 Roasted Vegetable Enchilada Bake is estimated to be 76%.
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
Vegetable Blend (Fire Roasted Tomatoes, Cooked Black Beans, Corn, Roasted Red Bell Peppers, Roblano Chiles), Sauce (Water, Tomato Paste, Distilled White Vinegar, Spices, Honey, Salt, Cornstarch, Dehydrated Onion, White Corn Flour, Granulated Garlic, Paprika, Garlic Powder), Ricotta Filling (Low Fat Ricotta Cheese [Whey, Milk, Cream, Vinegar], Bean Puree, Milk, Parmesan Cheese [Cultured Part-skim Milk, Salt, Enzymes], Cilantro, Salt, Cream, Spices), Corn Tortilla (White Corn Masa Flour [White Corn Masa, Corn Germ], Water, Cultured Corn Sugar, Cellulose Gum, Citric Acid), Cheese Blend (Cheddar Cheese [Milk, Cheese Culture, Salt, Enzymes, Annatto (Color)], Low Moisture Part-skim Mozzarella Cheese [Milk, Nonfat Milk, Cheese Cultures, Salt, Enzymes], Monterey Jack Cheese [Cultured, Milk, Salt, Enzymes]).
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