Saltie Public Food Database

Tortilla Chips, Nacho Cheese, Nacho Cheese

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Brand Roundy's
UPC Code 011150224604
Data Source USDA

Nutrition Facts

Package Weight 13 oz/369 g
Serving Sizes 1 oz (28g)
oz
Calories 150
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 280mg 12%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 oz of Tortilla Chips, Nacho Cheese, Nacho Cheese are 44% in carbs, 50% in fat, and 6% in protein.

carbs: 44%
fat: 50%
protein: 6%

Carbs to Weight Ratio

The carbs to weight ratio of Tortilla Chips, Nacho Cheese, Nacho Cheese is 57%.

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 Tortilla Chips, Nacho Cheese, Nacho Cheese is estimated to be 7%.

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

Ground Yellow Corn, Sunflower Oil And / Or Canola Oil, Salt, Whey (Milk), Dry Buttermilk, Romano Cheese (Cultured Pasteurized Part-skim Milk, Salt, And Enzymes), Tomato Powder, Cheddar Cheese (Cultured Pasteurized Milk, Salt And Enzymes), Monosodium Glutamate, Onion Powder, Partially Hydrogenated Soybean Oil, Disodium Phosphate, Garlic Powder, Wheat Flour, Natural And Artificial Flavor, Parmesan Cheese (Cultured Part-skim Milk, Salt, And Enzymes), Citric Acid, Dextrose, Lactic Acid, Spice, Artificial Color, (Yellow 6, Extractives Of Turmeric And Caramel Color), Disodium Inosinate, Disodium Guanylate, And Not More Than 2 % Silicon Dioxide Added As An Anticaking Agent.

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