Cheese Sauce, Prepared From Recipe
Serving Size 1 cup
Nutritional Value and Analysis
Cheese Sauce, Prepared From Recipe with a serving size of 1 cup has a total of 478.71 calories with 36.26 grams of fat. The serving size is equivalent to 243 grams of food and contains 326.34 calories from fat. This item is classified as dairy and egg products foods.
This food is a good source of protein, calcium, phosphorus, riboflavin, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, sodium, cholesterol and saturated fats. Cheese Sauce, Prepared From Recipe is a high fat food because 68.17% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 49% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 49% of the recommended daily needs of protein.
Fat 56% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 56% of the recommended daily intake of fat.
Calcium 58% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 58% of the recommended daily needs of calcium.
Phosphorus 45% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 45% of the recommended daily needs of phosphorus.
Sodium 50% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 50% of the recommended daily intake of sodium.
Riboflavin 45% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 45% of the recommended daily needs of riboflavin.
Vitamin B-12 35% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 35% of the recommended daily needs of vitamin b-12.
Tryptophan 91% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 91% of the recommended daily needs of tryptophan.
Threonine 66% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 66% of the recommended daily needs of threonine.
Isoleucine 113% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 113% of the recommended daily needs of isoleucine.
Leucine 78% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 78% of the recommended daily needs of leucine.
Lysine 76% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 76% of the recommended daily needs of lysine.
Methionine 48% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 48% of the recommended daily needs of methionine.
Phenylalanine 55% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 55% of the recommended daily needs of phenylalanine.
Tyrosine 46% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 46% of the recommended daily needs of tyrosine.
Valine 97% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 97% of the recommended daily needs of valine.
Histidine 84% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 84% of the recommended daily needs of histidine.
Cholesterol 31% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 31% of the recommended daily intake of cholesterol.
Saturated Fats 98% of DV
A serving of 243 grams of cheese sauce, prepared from recipe has 98% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 cup (243 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 478.71 | Calories from Fat 326 | |
| % Daily Value* | ||
| Total Fat 36.3g | 56% | |
| Saturated Fat 19.5g | 98% | |
| Trans Fat 0g | ||
| Cholesterol 92.3mg | 31% | |
| Sodium 1198mg | 50% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 0.2g | 1% | |
| Sugars 0g | ||
| Protein 25g | ||
| Vitamin A 15% | Vitamin C 2% |
| Calcium 58% | Iron 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 753.3 IU | 15% | |
| → Vitamin A, RAE | 199.26 µg | 22% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 63.18 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 0.85 µg | 35% | |
| Vitamin B-6 | 0.11 mg | 6% | |
| Vitamin C | 1.46 mg | 2% | |
| Vitamin D | 99.63 IU | 25% | |
| → Vitamin D3 | 2.43 µg | - | |
| Vitamin E | 0.22 mg | 1% | |
| Vitamin K | 2.19 µg | 2% |
Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.
Carbohydrates
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Carbohydrate | 13.32 g | 4% | |
| Sugars | 0.46 g | 2% | |
| → Sucrose | 0.19 g | - | |
| → Lactose | 0.17 g | - | |
| → Maltose | 0.12 g | - | |
| Fiber | 0.24 g | 1% |
Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.
Fats & Fatty Acids
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Fat | 36.26 g | 56% | |
| Saturated Fats | 19.52 g | 98% | |
| → Butyric Acid | 0.94 g | - | |
| → Caproic Acid | 0.48 g | - | |
| → Caprylic Acid | 0.26 g | - | |
| → Capric Acid | 0.56 g | - | |
| → Lauric Acid | 0.52 g | - | |
| → Myristic Acid | 2.99 g | - | |
| → Palmitic Acid | 9.6 g | - | |
| → Stearic Acid | 4.16 g | - | |
| Monounsaturated Fats | 11.51 g | - | |
| → Palmitoleic Acid | 0.87 g | - | |
| → Oleic Acid | 10.63 g | - | |
| → Gadoleic Acid | 0 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 3.39 g | - | |
| → Linolenic Acid (18:2) | 2.95 g | - | |
| → Linolenic Acid (18:3) | 0.45 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 g | - |
Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.
Proteins & Amino Acids
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Protein | 25.1 g | 49% | |
| → Alanine | 0.68 g | - | |
| → Arginine | 0.85 g | - | |
| → Aspartic acid | 1.53 g | - | |
| → Cystine | 0.14 g | - | |
| → Glutamic acid | 5.38 g | - | |
| → Glycine | 0.41 g | - | |
| → Histidine | 0.76 g | 84% | |
| → Isoleucine | 1.4 g | 113% | |
| → Leucine | 2.19 g | 78% | |
| → Lysine | 1.88 g | 76% | |
| → Methionine | 0.59 g | 48% | |
| → Phenylalanine | 1.18 g | 55% | |
| → Proline | 2.48 g | - | |
| → Serine | 1.31 g | - | |
| → Threonine | 0.86 g | 66% | |
| → Tryptophan | 0.3 g | 91% | |
| → Tyrosine | 1.1 g | 46% | |
| → Valine | 1.52 g | 97% |
Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.
Minerals
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Calcium | 755.73 mg | 58% | |
| Copper | 0.05 mg | 6% | |
| Iron | 0.85 mg | 5% | |
| Magnesium | 46.17 mg | 11% | |
| Manganese | 0.1 mg | 4% | |
| Phosphorus | 556.47 mg | 45% | |
| Potassium | 345.06 mg | 7% | |
| Selenium | 16.04 µg | 29% | |
| Sodium | 1197.99 mg | 50% | |
| Zinc | 3.06 mg | 28% |
Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.
Sterols
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Cholesterol | 92.34 mg | 31% | |
| → Phytosterols | 26.73 mg | - |
Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.
Miscellaneous
Calories Burn off Time
How long would it take to burn off Cheese Sauce, Prepared From Recipe with 478.71calories? A brisk walk for 104 minutes, jogging for 49 minutes, or hiking for 80 minutes will help your burn off the calories in cheese sauce, prepared from recipe.
Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.
| Physical Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 100 minutes |
| Dancing | 87 minutes |
| Golfing | 87 minutes |
| Hiking | 80 minutes |
| Light Gardening | 87 minutes |
| Stretching | 160 minutes |
| Walking - 3.5 mph | 104 minutes |
| Weight Training - light workout | 133 minutes |
| Aerobics | 60 minutes |
| Basketball | 66 minutes |
| Bicycling - 10 mph or more | 49 minutes |
| Running - 5 mph | 49 minutes |
| Swimming | 56 minutes |
| Walking - 4.5 mph | 63 minutes |
| Weight Training - vigorous workout | 66 minutes |
Similar Food Items to Cheese Sauce, Prepared From Recipe
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Cheese Substitute, Mozzarella | 248 | 12.22g | 11.47g | 23.67g |
| Cheese, Low Fat, Cheddar Or Colby | 173 | 7g | 24.35g | 1.91g |
| Cheese, Low-sodium, Cheddar Or Colby | 398 | 32.62g | 24.35g | 1.91g |
| Cheese, Mexican, Queso Anejo | 373 | 29.98g | 21.44g | 4.63g |
| Cheese, Mexican, Queso Asadero | 356 | 28.26g | 22.6g | 2.87g |
| Cheese, Mexican, Queso Chihuahua | 374 | 29.68g | 21.56g | 5.56g |
| Egg, Yolk, Raw, Frozen, Salted, Pasteurized | 275 | 22.93g | 14.07g | 1.77g |
Footnotes
Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.
Dietary Recommendations
A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:
- Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
- A variety of whole fruits
- Grains with at least half of which are whole grains
- Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
- Protein foods, including seafood, lean meats and poultry, eggs and nuts
- Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium