Dairy & Alternatives · SOURCE-BASED NUTRITION
Cheese dip with chili pepper nutrition facts
Survey (FNDDS)
Cheese dip with chili pepper. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 143 kcal | — |
| Protein | 3.14 g | 6.3% |
| Carbohydrate, by difference | 11.1 g | 4% |
| Total lipid (fat) | 9.51 g | 12.2% |
| Fiber, total dietary | 0.7 g | 2.5% |
| Total Sugars | 1.95 g | — |
| Fatty acids, total saturated | 2.49 g | 12.5% |
| Cholesterol | 9 mg | 3% |
| Sodium, Na | 796 mg | 34.6% |
| Potassium, K | 105 mg | 2.2% |
| Calcium, Ca | 98 mg | 7.5% |
| Iron, Fe | 0.14 mg | 0.8% |
| Magnesium, Mg | 8 mg | 1.9% |
| Phosphorus, P | 200 mg | 16% |
| Zinc, Zn | 0.41 mg | 3.7% |
| Copper, Cu | 0 mg | 0.4% |
| Selenium, Se | 3.2 µg | 5.8% |
| Vitamin A, RAE | 33 µg | 3.7% |
| Vitamin C, total ascorbic acid | 0.4 mg | 0.4% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 1.86 mg | 12.4% |
| Vitamin K (phylloquinone) | 17.6 µg | 14.7% |
| Thiamin | 0.01 mg | 1% |
| Riboflavin | 0.07 mg | 5% |
| Niacin | 0.14 mg | 0.9% |
| Vitamin B-6 | 0.04 mg | 2.5% |
| Folate, DFE | 6 µg | 1.5% |
| Vitamin B-12 | 0.25 µg | 10.4% |
| Choline, total | 7.9 mg | 1.4% |
| Alcohol, ethyl | 0 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 112 µg | — |
| Cryptoxanthin, beta | 30 µg | — |
| Fatty acids, total monounsaturated | 2.76 g | — |
| Fatty acids, total polyunsaturated | 3.64 g | — |
| Folate, food | 6 µg | — |
| Folate, total | 6 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 67 µg | — |
| Lycopene | 300 µg | — |
| MUFA 16:1 | 0.06 g | — |
| MUFA 18:1 | 2.63 g | — |
| MUFA 20:1 | 0.05 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 3.32 g | — |
| PUFA 18:3 | 0.32 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 22 µg | — |
| SFA 10:0 | 0.07 g | — |
| SFA 12:0 | 0.07 g | — |
| SFA 14:0 | 0.24 g | — |
| SFA 16:0 | 1.32 g | — |
| SFA 18:0 | 0.56 g | — |
| SFA 4:0 | 0.05 g | — |
| SFA 6:0 | 0.04 g | — |
| SFA 8:0 | 0.03 g | — |
| Theobromine | 0 mg | — |
| Vitamin E, added | 0 mg | — |
| Water | 73.7 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 Phosphorus (16% DV), Vitamin K (14.7% DV) and Vitamin E (12.4% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Phosphorus: bones and cellular energy
This amount provides 200 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin K: blood clotting and bone metabolism
This amount provides 17.6 µg. Vitamin K is needed for normal blood clotting and proteins involved in bone metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin E: antioxidant and immune function
This amount provides 1.86 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 referenceVitamin B12: blood cells and nerves
This amount provides 0.25 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system 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 Phosphorus
This amount provides 200 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. 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
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