Cheese Sauce Nutrition Facts

479 calories in 1 cup

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Cheese sauce, prepared from recipe
Weight Loss Rating:
Total Calories:479 calories in 1 cup
Serving Weight:1 cup = 243g ≈ 0.536lb ≈ 8.57oz
Caloric Density:1.97 calories / gram
Weight Watchers Counter:13 Weight Watchers points
 
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Calorie Sources:68% fats; 21% proteins; 11% carbohydrates
Fats:36.26 g (323 calories, 15% by weight)
Carbohydrates:13.32 g (53 calories, 5% by weight)
Proteins:25.10 g (102 calories, 10% by weight)
Alcohol:~
Water:162.47 g (67% by weight)
Fat Composition:57% saturated; 33% monounsaturated; 10% polyunsaturated
Trans Fat :~
Dietary Fiber:0.24 g
Cholesterol:92.34 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
2 tbsp
Food Group:Dairy and Egg Products
USDA #:1164
Related Foods: Calories in Blue Cheese
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Vitamin A:758 IU
Retinol:194.40 mcg
Retinol Activity Equivalent:199.26 mcg
α-Carotene:~
β-Carotene:63.18 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:97.20 mcg
Vitamin B-2:583.20 mcg
Vitamin B-3:486 mcg
Vitamin B-5:558.90 mcg
Vitamin B-6:97.20 mcg
Vitamin B-9:24.30 mcg
Food folate:19.44 mcg
Dietary Folate Equivalent:26.73 mcg
Folic acid:4.86 mcg
Vitamin B-12:0.85 mcg
Added Vitamin B-12:~
Choline:12.39 mg
Vitamin C:1.46 mg
Vitamin D:19
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.49 mcg
Vitamin D (D2 + D3):0.49 mcg
Vitamin E:218.70 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.19 mcg
Calcium (Ca):0.76 g
Copper (Cu):24.30 mcg
Fluoride (F):26.24 mcg
Iron (Fe):850.50 mcg
Magnesium (Mg):46.17 mg
Manganese (Mn):97.20 mcg
Phosphorus (P):0.56 g
Potassium (K):0.35 g
Selenium (Se):16.04 mcg
Sodium (Na):1.20 g
Zinc (Zn):3.06 mg
Cholesterol:92.34 mg
Phytosterols:26.73 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:13.32 g
Dietary Fiber:0.24 g
Sugars Total:0.39 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:0.17 g
Maltose:0.12 g
Sucrose:0.19 g
Starch:~
Proteins Total:25.10 g
Essential amino acids
Phenylalanine:1.17 g
Leucine:2.19 g
Methionine:0.58 g
Lysine:1.87 g
Isoleucine:1.39 g
Valine:1.51 g
Threonine:0.85 g
Tryptophan:0.29 g
Histidine:0.75 g
Arginine:0.85 g
Non-essential amino acids
Alanine:0.66 g
Aspartic acid:1.51 g
Betaine:~
Cystine:0.12 g
Glutamic acid:5.37 g
Glycine:0.41 g
Hydroxyproline:~
Proline:2.48 g
Serine:1.29 g
Tyrosine:1.09 g
Fats Total:36.26 g
Saturated fatty acids:19.51 g
Monounsaturated fatty acids:11.49 g
Polyunsaturated fatty acids:3.38 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.92 g
Hexanoic/Caproic [6:0]:0.46 g
Octanoic/Caprylic [8:0]:0.24 g
Decanoic/Capric [10:0]:0.56 g
Dodecanoic/Lauric [12:0]:0.51 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.99 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:9.60 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4.16 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.85 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:10.62 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.94 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.44 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:5.86 g
Caffeine:~
Theobromine:~
Product Type:Cheese
Weight Watchers Points:13 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:2 / 10
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Did you know?...When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.
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