Saltie Public Food Database

Beef & Cheese Burritos

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Brand El Monterey
UPC Code 071007014420
Data Source USDA

Nutrition Facts

Package Weight 32 OZ/2 LBS
Serving Sizes 1 burrito (113g)
burrito
Calories 280
Total Fat 13g 17%
Saturated Fat 4.5g 23%
Cholesterol 15mg 5%
Sodium 380mg 17%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Sugars 0g
Protein 8g 16%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 burrito of Beef & Cheese Burritos are 46% in carbs, 42% in fat, and 12% in protein.

carbs: 46%
fat: 42%
protein: 12%

Carbs to Weight Ratio

The carbs to weight ratio of Beef & Cheese Burritos is 28%.

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 Beef & Cheese Burritos is estimated to be 53%.

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 Wheat Flour Enriched Wheat Flour (Enriched With Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Beef Pasteurized Process Cheddar Cheese Pasteurized Process Cheddar Cheese (Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes), Water, Sodium Phosphate, Milkfat, Sodium Hexametaphosphate, Salt, Vegetable Color [Annatto And Paprika Oleoresin]), Beans Vegetable Oil (Soybean, Canola And/or Corn Oil), Contains 2% Or Less Textured Vegetable Protein (Soy Flour, Caramel Color), Isolated Pea Product, Cracker Meal (Bleached Wheat Flour), Salt, Flavor (With Safflower Oil), Spices, Chili Pepper, Dough Conditioners (Yeast, Wheat Gluten, Sugar, Guar Gum, Modified Food Starch, Sodium Metabisulfite), Paprika.

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