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White Queso with Diced Green Chiles
White Queso with Diced Green Chiles by QuesoMama provides 233 kcal per 100 g, with 3.3 g of sugars and 13.3 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 32 oz pack. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 233 kcal |
| Total fat | 20 g |
| Saturated fat | 11.7 g |
| Carbohydrates | 3.3 g |
| Total sugars | 3.3 g |
| Added sugars | 0 g |
| Dietary fiber | 0 g |
| Protein | 13.3 g |
| Salt | 2 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Pasteurized Processed American Cheese (Cultured Milk, Skim Milk, Cream, Sodium Phosphate, Salt, Lactic Acid, Enzymes), Water, Green Chiles, Nonfat Dry Milk, Cultured Dextrose, Spice, Dehydrated Garlic
- Allergens
- Milk
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 32 oz
- Sold in
- United States
- Barcode
- 0850061159045
Prices reported by shoppers
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Frequently asked questions
How many calories are in White Queso with Diced Green Chiles?
White Queso with Diced Green Chiles contains 233 kcal per 100 g.
How much sugar is in White Queso with Diced Green Chiles?
White Queso with Diced Green Chiles has 3.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is White Queso with Diced Green Chiles healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is White Queso with Diced Green Chiles vegan?
Based on its ingredient list, it is not vegan.
What allergens does White Queso with Diced Green Chiles contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated August 8, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
