Publix enchilada chicken breast dip, Enchilada chicken breast

USDA name: Enchilada chicken breast dip, Enchilada chicken breast

Brandedby Publix Super Markets, Inc.

35 calories in 2 tbsp (28 g). Per 100 g, protein: 10.7 g, carbohydrates: 3.6 g, fat: 7.1 g.

Among the other records in Dips & Salsa, per 100 g: more protein than 98%, and less carbohydrates than 92%.

Compare with another food →

Serving
1
= 28 g
35KCAL
Where the calories come from

Publix enchilada chicken breast dip, Enchilada chicken breast, 2 tbsp (28 g)

35 calories

  • Protein3 g35% of calories
  • Carbs1.0 g12% of calories
  • Fat2 g53% of calories

How values are estimated

  • Estimated upper bound: carbohydrate minus an assumed 0 g fiber because fiber was not reported.

The source table below keeps USDA's reported values. — means not reported.

Nutrition Facts

Serving size2 tbsp (28 g)
Amount per serving
Calories35
% Daily Value*
Total Fat 2 g3%
Saturated Fat 1.0 g5%
Trans Fat 0 g
Cholesterol 15.1 mg5%
Sodium 160 mg7%
Total Carbohydrate 1.0 g0%
Protein 3 g
Calcium 10.1 mg1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. — means not reported. Estimates use the assumptions explained on this page.

Ingredients

Cooked chicken breast (chicken, Water, Salt, Sodium phosphate), Sour cream (cultured pasteurized cream and milk, Whey, Modified cornstarch, Sodium phosphate, Guar gum, Carrageenan, Calcium sulfate, Locust bean gum, Potassium sorbate [preservative]), Hatch green chili peppers (hatch green chili peppers, Calcium chloride, Citric acid, Salt), Enchilada sauce (water, Dried red chili peppers, Salt, Cottonseed oil, Cider vinegar, Fumaric acid, Garlic powder, Spice, Olive oil), Neufchatel cheese (pasteurized cultured milk and cream, Salt, Guar gum, Carob bean gum), Onion, Seasoning mix (salt, Modified food starch [corn], Sugar, Chili pepper, Spices, Dehydrated onion, Dehydrated garlic, Red bell pepper powder, Yeast extract, Guar gum, Potassium sorbate, Turmeric [color], Xanthan gum, Natural flavors), Green peppers.

Brand
Publix
Made by
Publix Super Markets, Inc.
Label serving
2 tbsp
Barcode (GTIN/UPC)
041415741614
Category
Dips & Salsa
Label updated
2020-08-20

How it compares

Against other records in Dips & Salsa, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.

  • Protein

    Higher than 98%

    Same value as 61 of 6,860 other records.

    leastmost

  • Carbohydrates

    Lower than 92%

    Same value as 160 of 6,836 other records.

    leastmost

  • Sodium

    Higher than 66%

    Same value as 95 of 6,877 other records.

    leastmost

  • Calcium

    Higher than 62%

    Same value as 104 of 6,324 other records.

    leastmost

  • Total fat

    Higher than 55%

    Same value as 75 of 6,869 other records.

    leastmost

  • Calories

    Higher than 53%

    Same value as 51 of 6,898 other records.

    leastmost

Questions

How many calories are in publix enchilada chicken breast dip, enchilada chicken breast?
2 tbsp (28 g): 35 calories; protein: 3 g, carbohydrates: 1.0 g, fat: 2 g.
How much protein is in publix enchilada chicken breast dip, enchilada chicken breast?
10.7 g per 100 g. Its estimated share of calories is 34%, using 4 kcal per gram of protein.
How many net carbs are in publix enchilada chicken breast dip, enchilada chicken breast?
estimated 3.6 g per 100 g. Estimated upper bound: carbohydrate minus an assumed 0 g fiber because fiber was not reported.
All 9 reported nutrients, per 100 g+
Energy125 kcal
Protein10.7 g
Total lipid (fat)7.1 g
Carbohydrate, by difference3.6 g
Calcium, Ca36 mg
Sodium, Na571 mg
Fatty acids, total saturated3.6 g
Fatty acids, total trans0 g
Cholesterol54 mg

Source: USDA Branded Foods: the manufacturer's label, as submitted to USDA, per 100 g or 100 ml. Our estimates are labeled separately. FDC ID 2163671, published 2021-10-28. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.