4 Cheese Mexican Shredded Monterey Jack, Madero, Cheddar & Queso Quesadilla Cheeses
by Sargento
28 g
0046100400920 · opf
100g of 4 Cheese Mexican Shredded Monterey Jack, Madero, Cheddar & Queso Quesadilla Cheeses contains 393 calories (kcal), 21.4g protein, 7.1g carbs and 28.6g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
Saturated fatHigh saturated fat 17.9 g
01.5510
SaltHigh salt 1.6 g
00.31.53
EnergyModerate calorie density 393 kcal
0150400800
FibreLow fibre 0 g
03612
Positive
per 100 gProteinHigh protein 21.4 g
011.819.639.3
SugarSugar-free 0 g
0522.545
Calculate by serving size
Quantity
Serving
393
kcal
21.4
protein
7.1
carbs
28.6
fat
Nutrition Facts per 100g
Protein 23%
Carbs 8%
Fat 69%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 393 kcal | |
| Fat | 28.6g | high |
| Saturated | 17.9g | high |
| Carbs | 7.1g | |
| Sugars | 0g | low |
| Fibre | 0g | |
| Protein | 21.4g | |
| Salt | 1.6g | high |
Common Questions
How many calories are in 4 Cheese Mexican Shredded Monterey Jack, Madero, Cheddar & Queso Quesadilla Cheeses?
4 Cheese Mexican Shredded Monterey Jack, Madero, Cheddar & Queso Quesadilla Cheeses contains 393 kcal per 100g.
Is 4 Cheese Mexican Shredded Monterey Jack, Madero, Cheddar & Queso Quesadilla Cheeses ultra-processed?
4 Cheese Mexican Shredded Monterey Jack, Madero, Cheddar & Queso Quesadilla Cheeses is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
Monterey Jack Cheese (pasteurized milk, cheese culture, salt, enzymes), Asadero Cheese (pasteurized milk, cheese culture, salt, enzymes, annatto [vegetable color]), Cheddar Cheese (pasteurized milk, cheese culture, salt, enzymes, annatto [vegetable color]), Queso Quesadilla Cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch (to prevent caking), powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor)
Allergens
Milk
As declared on the label — always check the packaging.
Category
Other Servings
Related lists
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