United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  01164, Cheese sauce, prepared from recipe
heading Nutrient Unit
Value per 100 g

tbsp 30g

cup 243g
Proximates Water g 66.86 20.06 162.47
Proximates Energy kcal 197 59 479
Proximates Protein g 10.33 3.10 25.10
Proximates Total lipid (fat) g 14.92 4.48 36.26
Proximates Carbohydrate, by difference g 5.48 1.64 13.32
Proximates Fiber, total dietary g 0.1 0.0 0.2
Proximates Sugars, total g 0.19 0.06 0.46
Minerals Calcium, Ca mg 311 93 756
Minerals Iron, Fe mg 0.35 0.10 0.85
Minerals Magnesium, Mg mg 19 6 46
Minerals Phosphorus, P mg 229 69 556
Minerals Potassium, K mg 142 43 345
Minerals Sodium, Na mg 493 148 1198
Minerals Zinc, Zn mg 1.26 0.38 3.06
Vitamins Vitamin C, total ascorbic acid mg 0.6 0.2 1.5
Vitamins Thiamin mg 0.044 0.013 0.107
Vitamins Riboflavin mg 0.243 0.073 0.590
Vitamins Niacin mg 0.204 0.061 0.496
Vitamins Vitamin B-6 mg 0.045 0.013 0.109
Vitamins Folate, DFE µg 11 3 27
Vitamins Vitamin B-12 µg 0.35 0.10 0.85
Vitamins Vitamin A, RAE µg 82 25 199
Vitamins Vitamin A, IU IU 310 93 753
Vitamins Vitamin E (alpha-tocopherol) mg 0.09 0.03 0.22
Vitamins Vitamin D (D2 + D3) µg 1.0 0.3 2.4
Vitamins Vitamin D IU 41 12 100
Vitamins Vitamin K (phylloquinone) µg 0.9 0.3 2.2
Lipids Fatty acids, total saturated g 8.034 2.410 19.523
Lipids Fatty acids, total monounsaturated g 4.735 1.420 11.506
Lipids Fatty acids, total polyunsaturated g 1.397 0.419 3.395
Lipids Cholesterol mg 38 11 92
Other Caffeine mg 0 0 0