Sauces & Condiments · SOURCE-BASED NUTRITION
Sauce, enchilada, red, mild, ready to serve nutrition facts
SR Legacy
Sauce, enchilada, red, mild, ready to serve. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
ADJUST THE AMOUNT
Nutrition for your portion
Enter a custom amount or choose a documented serving. Every measured nutrient below recalculates from the source reference.
MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 30 kcal | — |
| Protein | 0.62 g | 1.2% |
| Carbohydrate, by difference | 4.87 g | 1.8% |
| Total lipid (fat) | 0.91 g | 1.2% |
| Fiber, total dietary | 0.5 g | 1.8% |
| Total Sugars | 1.83 g | — |
| Fatty acids, total saturated | 0.11 g | 0.6% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 547 mg | 23.8% |
| Potassium, K | 101 mg | 2.1% |
| Calcium, Ca | 7 mg | 0.5% |
| Iron, Fe | 0.67 mg | 3.7% |
| Magnesium, Mg | 6 mg | 1.4% |
| Phosphorus, P | 11 mg | 0.9% |
| Zinc, Zn | 0.09 mg | 0.8% |
| Copper, Cu | 0.03 mg | 3.4% |
| Manganese, Mn | 0.05 mg | 2% |
| Selenium, Se | 0.4 µg | 0.7% |
| Vitamin A, RAE | 36 µg | 4% |
| Vitamin C, total ascorbic acid | 0.3 mg | 0.3% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.7 mg | 4.7% |
| Vitamin K (phylloquinone) | 2.8 µg | 2.3% |
| Thiamin | 0.04 mg | 3.3% |
| Riboflavin | 0.06 mg | 4.2% |
| Niacin | 0.39 mg | 2.4% |
| Pantothenic acid | 0.08 mg | 1.6% |
| Vitamin B-6 | 0.06 mg | 3.5% |
| Folate, DFE | 5 µg | 1.3% |
| Vitamin B-12 | 0 µg | 0% |
| Choline, total | 0.9 mg | 0.2% |
| Alcohol, ethyl | 0 g | — |
| Ash | 1.82 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 74 µg | — |
| Carotene, beta | 362 µg | — |
| Cryptoxanthin, beta | 62 µg | — |
| Fatty acids, total monounsaturated | 0.07 g | — |
| Fatty acids, total polyunsaturated | 0.28 g | — |
| Fatty acids, total trans | 0 g | — |
| Fatty acids, total trans-monoenoic | 0 g | — |
| Fatty acids, total trans-polyenoic | 0 g | — |
| Folate, food | 5 µg | — |
| Folate, total | 5 µg | — |
| Folic acid | 0 µg | — |
| Fructose | 0.81 g | — |
| Galactose | 0 g | — |
| Glucose | 0.59 g | — |
| Lactose | 0 g | — |
| Lutein + zeaxanthin | 103 µg | — |
| Lycopene | 994 µg | — |
| Maltose | 0 g | — |
| MUFA 14:1 | 0 g | — |
| MUFA 15:1 | 0 g | — |
| MUFA 16:1 | 0 g | — |
| MUFA 16:1 c | 0 g | — |
| MUFA 17:1 | 0 g | — |
| MUFA 18:1 | 0.06 g | — |
| MUFA 18:1 c | 0.06 g | — |
| MUFA 20:1 | 0 g | — |
| MUFA 22:1 | 0 g | — |
| MUFA 22:1 c | 0 g | — |
| MUFA 24:1 c | 0 g | — |
| PUFA 18:2 | 0.25 g | — |
| PUFA 18:2 CLAs | 0 g | — |
| PUFA 18:2 n-6 c,c | 0.24 g | — |
| PUFA 18:3 | 0.03 g | — |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g | — |
| PUFA 18:3 n-6 c,c,c | 0 g | — |
| PUFA 18:3i | 0 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:2 n-6 c,c | 0 g | — |
| PUFA 20:3 | 0 g | — |
| PUFA 20:3 n-3 | 0 g | — |
| PUFA 20:3 n-6 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:4 | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 0 µg | — |
| SFA 10:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0.01 g | — |
| SFA 15:0 | 0 g | — |
| SFA 16:0 | 0.07 g | — |
| SFA 17:0 | 0 g | — |
| SFA 18:0 | 0.03 g | — |
| SFA 20:0 | 0 g | — |
| SFA 22:0 | 0 g | — |
| SFA 24:0 | 0 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Starch | 2.12 g | — |
| Sucrose | 0.43 g | — |
| TFA 16:1 t | 0 g | — |
| TFA 18:1 t | 0 g | — |
| TFA 18:2 t not further defined | 0 g | — |
| TFA 22:1 t | 0 g | — |
| Theobromine | 0 mg | — |
| Tocopherol, beta | 0 mg | — |
| Tocopherol, delta | 0.12 mg | — |
| Tocopherol, gamma | 0.4 mg | — |
| Tocotrienol, alpha | 0 mg | — |
| Tocotrienol, beta | 0.14 mg | — |
| Tocotrienol, delta | 0 mg | — |
| Tocotrienol, gamma | 0 mg | — |
| Vitamin A, IU | 717 iu | — |
| Vitamin E, added | 0 mg | — |
| Water | 91.8 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin E (4.7% DV), Riboflavin (B2) (4.2% DV) and Vitamin A (4% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin E: antioxidant and immune function
This amount provides 0.7 mg. Vitamin E acts as an antioxidant and supports normal immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.06 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin A: vision and immune function
This amount provides 36 µg. Vitamin A supports normal vision, immune function, growth and cell development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceIron: oxygen transport
This amount provides 0.67 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin B6: metabolism and brain development
This amount provides 0.06 mg. Vitamin B6 supports many enzyme reactions involved in metabolism, brain development and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCopper: iron metabolism and nerves
This amount provides 0.03 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Vitamin E
This amount provides 0.7 mg. Vitamin E acts as an antioxidant and supports normal immune function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
KEEP EXPLORING
Compare another food or find a nutrient
Use the complete Foodmanac catalogue to compare source-based values.