Saltie Public Food Database

Steamin' Easy California Blend In Cheese Sauce, Lightly Sauced

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Brand Brookshire's
UPC Code 09282509713
Data Source USDA

Nutrition Facts

Package Weight 12 oz/340 g
Serving Sizes 0.667 cup (115g)
cup
Calories 60
Total Fat 1.5g 2%
Saturated Fat 0.5g 2%
Cholesterol 0mg 0%
Sodium 279mg 12%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Sugars 4g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.667 cup of Steamin' Easy California Blend In Cheese Sauce, Lightly Sauced are 60% in carbs, 25% in fat, and 15% in protein.

carbs: 60%
fat: 25%
protein: 15%

Carbs to Weight Ratio

The carbs to weight ratio of Steamin' Easy California Blend In Cheese Sauce, Lightly Sauced is 7%.

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 Steamin' Easy California Blend In Cheese Sauce, Lightly Sauced is estimated to be 90%.

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

Broccoli, Cauliflower, Carrots, Water, Contains Less Than 2% Of: Annatto (Vegetable Color), Butter Oil, Canola Oil, Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Cornstarch, Cream, Gelatin, Lactic Acid, Maltodextrin, Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Natural Flavor, Palm Oil, Paprika (Color), Romano Cheese (Pasteurized Cow's Milk, Cheese Culture, Salt, Enzymes), Salt, Sodium Alginate, Sodium Phosphate, Soy Lecithin, Soybean Oil, Starter Distillate, Sugar, Whey, Whey Protein Concentrate, Xanthan Gum, Yeast Extract.

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